Radish White Stem Seeds

About Radish White Stem Seeds

Radish White Stem is a dual-purpose heirloom radish (Raphanus sativus) grown both for its crisp white roots and its abundant, tender leaves and stems. These white stem radish seeds sprout quickly and produce mild, juicy roots along with clean white leaf stems that are prized in Asian-style cooking. It is a productive, fast variety that lets you harvest more than just the root.

Who it's for

A smart choice for gardeners who want to use both the roots and the greens, and for cooks who enjoy radish tops and stems in stir-fries and soups.

How & when to plant

Direct sow 4 weeks before your last spring frost and continue every 10–14 days for a steady supply. Sow seeds 1/2 inch deep and 1 inch apart in rows 6 inches apart, in full sun to light shade. Radishes prefer cool weather and grow well in USDA zones 2–11. Keep soil evenly moist for tender roots and lush greens.

Harvest

Roots are ready in about 25–30 days, and the greens can be picked earlier as a cut-and-come-again crop. Pull roots when firm and about 1 inch across, and snip young leaves and stems as needed.

Benefits & uses

White Stem radishes are wonderfully versatile: eat the crisp roots raw in salads, and sauté or stir-fry the white stems and leaves like other leafy greens. The tender tops work well in soups, dumpling fillings, and stir-fries, making this a low-waste garden vegetable.

Frequently asked questions

Can I eat the leaves and stems?
Yes, the white stems and leaves are a key feature of this variety and are excellent sautéed, stir-fried, or added to soups.

How fast does it grow?
Roots mature in about 25–30 days, and you can begin harvesting greens even sooner.

Are the roots mild?
Yes, the roots are crisp and mild, especially when harvested young in cool weather.