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Purple Radish microgreens
Brassicaceae

Purple Radish Shoots

Raphanus sativus

Vivid magenta stems with deep forest-green leaves and a sharp, peppery bite — the defining microgreen of premium Japanese and modern fusion cuisine.

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7–9
Days Seed to Harvest
Peppery
Flavor Profile
A+
Chef Suitability Rating
About This Variety

Purple Radish Microgreens

Purple Radish microgreens are among the most visually striking varieties in the microgreen world. The vivid magenta/fuchsia stem color contrasts dramatically with the deep green cotyledons, creating a plate presence that no other variety can match. Their sharp, peppery heat is reminiscent of fresh daikon but with greater intensity, making them the natural pairing for fatty fish, cream-based dishes, and umami-forward Japanese preparations.

Flavor
Bright, sharp, peppery heat with clean brassica finish — reminiscent of fresh wasabi
Best For
Sushi, sashimi, tartare, ramen, cream-based dishes, cheese plates
Shelf Life
6–8 days post-harvest at 34–38°F
Texture
Tender crisp stem; soft, slightly waxy cotyledon leaves
Purple Radish microgreens
Plant Biology

The Botany of Purple Radish

Raphanus sativus belongs to the Brassicaceae family. Radish microgreens germinate extremely rapidly — one of the fastest-germinating microgreens at 1–2 days. The vivid magenta stem color comes from anthocyanin pigments stored in the hypocotyl tissue, which intensify under cool growing conditions and controlled light exposure. The seeds are relatively large, allowing dense seeding without mucilaginous clumping common in smaller brassica seeds.

Taxonomy
FamilyBrassicaceae
Scientific NameRaphanus sativus
Common NamesPurple Radish, Raphanus shoots
Stage HarvestedCotyledon / First leaf
Purple Radish close up
Nutritional Profile

Why Chefs & Nutritionists Love It

Purple Radish microgreens deliver one of the highest anthocyanin concentrations of any common microgreen, making them as nutritionally valuable as they are visually stunning.

⚡
Anthocyanins
The vivid purple pigment is produced by anthocyanin compounds — potent antioxidants with anti-inflammatory properties and cardiovascular support.
🔬
Glucosinolates
As a brassica, radish microgreens contain sulfur-rich glucosinolates that convert to isothiocyanates — shown in research to have cancer-preventive properties.
💎
Vitamin C & Folate
Dense in ascorbic acid and folate at the cotyledon stage, levels that measurably exceed mature radish greens per gram of tissue.
Culinary Applications

On the Plate

Purple Radish is the most visually impactful microgreen in a chef's palette. The magenta stem creates immediate visual drama while the peppery flavor cuts through rich, fatty, and umami-forward preparations.

01
Sashimi & Nigiri
A single cluster of purple radish on a sashimi plate transforms it from good to gallery-worthy. The color contrast against white fish is unmatched.
02
Ramen & Broth Bowls
Float a bundle on ramen or dashi-based broths for heat, color, and textural contrast that holds up against the warmth of the soup.
03
Cream Cheese & Soft Ripened Cheese
The peppery bite cuts perfectly through cream cheese on canapés, bagels, and cheese boards.
04
Tartare & Carpaccio
Placed atop beef or tuna tartare to add visual height and flavor contrast without overpowering the main ingredient.
Purple Radish on a plate
Purple Radish microgreens plating
Production Data

Growing Specifications

Crop Data
Seed typePurple Triton Radish
Soaking timeNone required
Blackout duration2–3 days
Light phase5–6 days
Harvest height2–3 inches
Seed density1.5 oz per 10×20 tray
Yield per tray6–9 oz fresh weight
Shelf life6–8 days refrigerated
Wholesale Packaging
Clamshell (retail)2 oz, 4 oz, 8 oz
Bulk vacuum bag1 lb, 2 lb, 5 lb
Living tray10"×20" uncut
Custom labelAvailable on request
Min. weekly order5 lbs
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