German Giant Radish Seeds (Raphanus sativus) – German Mammoth/Giant Red Radish, Amish Heirloom, Grows to Baseball Size Without Cracking, Sweet Crisp Flavor, Fast 30-Day Harvest

Minimum: 50+ Seeds

German Giant Radish — The Amish Heirloom That Grows to Baseball Size Without Cracking

German Giant breaks the radish rule book that says large roots get woody and pithy. Harvest this one at golf ball, cue ball, or baseball size, and it remains crisp, mild, and genuinely sweet. Scarlet-red skin conceals creamy white flesh with a whisper of peppery warmth... the kind of radish that makes you slice thin rounds and pair with sharp cheddar and summer sausage. Maturity is lightning-fast: 30 days from direct sowing. It tolerates cold weather far better than heat, making it ideal for spring and fall gardens where most vegetables struggle. This Amish heirloom from Germany proves that size and quality are not enemies... they just needed proper breeding.

Who Grows German Giant Radish?

Home gardeners tired of pithy oversized radishes and ready to prove this variety different. Cooks who slice radishes thin for charcuterie boards and summer snacks. Anyone with spring and fall gardens wanting fast, reliable harvests. Kids excited by truly giant vegetables. And anyone who appreciates a plant that breaks the rules and succeeds anyway.

What This Heirloom Actually Is

Raphanus sativus, an Amish heirloom from Germany dating back to the 1800s. Round, globe-shaped roots with scarlet-red skin and crisp white slightly peppery flesh. The defining trait: grows large... golf ball to baseball size... without becoming woody, pithy, or spongy. Most radishes above 1.5 inches lose quality; German Giant maintains fine texture and sweetness up to 3+ inches. Maturity: 25-30 days from seed. Germination: 4-10 days at 45-85°F soil temperature. Flavor: mild, crisp, slightly peppery with underlying sweetness. Excels in cool weather. Open-pollinated heirloom.

In the Kitchen

• Charcuterie: Slice thin. Pair with cheese and cured meats.
• Salads: Dice or slice into greens. Sweetness balances vinaigrettes.
• Pickled: Slice and pickle. Stays crisp for months.
• Butter & Salt: Classic German preparation. Slice thin, serve with butter.
• Sandwiches: Layer thin slices on rye with butter and salt.
• Roasted: Halve and roast. Sweetness intensifies, bite disappears.
• Soups: Slice thin before serving or purée into cream soups.

Growing German Giant Radish

• Sowing: Direct sow spring or late summer. ½ inch deep.
• Spacing: Sow 1 inch apart; thin to 2-3 inches for large roots.
• Germination: 4-10 days at 45-85°F.
• Sunlight: Full sun to partial shade. 4-5 hours daily.
• Soil: Loose, deeply worked, well-prepared. Radishes hate compaction.
• Water: Consistent moisture, 1-2 inches per week.
• Temperature: Cool season crop. Thrives 50-70°F. Avoid sustained heat.
• Harvest: Golf ball to baseball size. All remain crisp and mild.
• Storage: Cool/humid conditions. Lasts 2-3 weeks refrigerated.

Before You Close This Page

Amish heirloom from Germany. Grows to baseball size without cracking. 30-day harvest. Scarlet-red skin, white sweet-peppery flesh. Mild, crisp at any size. Perfect for raw slicing, charcuterie, salads, pickling. Cold-hardy, spring and fall crop. Fast germination, direct sow. Open-pollinated. Breaks the rule book.