An absolute classic of Parisian markets since the late 1800s, the French Breakfast radish is as beautiful as it is delicious. These elegant, oblong roots are famous for their stunning gradient, featuring a vivid scarlet top that fades into a crisp, blunt white tip. Unlike rounder varieties that can quickly become "pithy," this heirloom maintains a delicate, tender crunch and a mild, peppery flavor that pairs perfectly with a smear of butter and a pinch of sea salt on a fresh baguette.

Speed is the specialty of this cool-weather favorite, which can go from seed to harvest in as little as 20 to 28 days. For a continuous supply, sow seeds every 10 days in early spring or late summer, ensuring they receive consistent moisture to prevent the roots from becoming overly spicy. Their compact size makes them an ideal candidate for container gardening or for "inter-cropping" between slower-growing vegetables like carrots or peppers.