Raphanus sativus
Radish microgreens are the spicy provocateur of the microgreen world. ChefPax grows Rambo Purple Radish (Raphanus sativus) — a visually stunning variety with vivid purple-tipped stems and an assertive horseradish-like kick that wakes up any dish it touches.
Seeded at 1.5–2 oz per 10×20 tray and harvested in just 7–9 days — the fastest of our core crops — Rambo radish delivers bold flavor on an accelerated timeline. The cotyledons come in vibrant purple, making this one of the most visually distinctive microgreens we grow. Chefs and home cooks alike prize it as a finishing green that does double duty: visual contrast and flavor punch.
In Austin's taco and food truck culture, radish microgreens are a natural fit. The spicy heat pairs naturally with lime, cilantro, and avocado — flavors already central to the dishes Austin is known for. Whether you're finishing street tacos, building a poke bowl, or layering a sandwich that needs something to cut through rich fat, Rambo radish delivers.
Rambo Purple Radish microgreens hit with a bold, spicy kick similar to fresh horseradish — sharper and more assertive than mild arugula, but not as aggressive as raw wasabi. The heat is clean and direct, followed by a crisp, fresh green finish. This is a microgreen that makes its presence known in every bite.
Radish microgreens are exceptionally high in vitamin C, vitamin E, and glucosinolates — plant compounds that have been studied for their role in cellular health. Research has found that radish microgreens contain significantly higher concentrations of vitamins than mature radishes. The purple pigment comes from anthocyanins, powerful antioxidants with anti-inflammatory properties.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Radish microgreens are the fastest of our core crops — your tray arrives ready to snip and stays at peak flavor for 5–7 days. Keep the live tray in indirect light at room temperature. The purple color deepens with continued light exposure after delivery.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
12 min
Warm street tacos crowned with spicy radish microgreens for a bold finish.
30 min
Tender herb-crusted pork tenderloin with a spicy radish microgreen finish that adds heat and freshness.
18 min
Spicy ground beef tacos with crunchy, horseradish-flavored radish microgreens for a fresh, bold finish.
Radish microgreens have a sharp, horseradish-style heat — not the slow-building capsaicin burn of jalapeños. The heat is immediate and clean, and it fades quickly. Think wasabi-adjacent, not hot-pepper.
The purple color fades with heat. For maximum visual impact, use radish microgreens raw as a finishing garnish after plating. Add them at the very end if topping a warm dish.
You can, but humidity control and seed quality make home-grown results variable. ChefPax live trays are professionally germinated with controlled lighting and irrigation — you get consistent color, heat level, and density with every order.
