“An old Italian variety dating back to 1918. Grows to a grand size for a radish, yet does not go ‘woody’ like most radish do when they get larger. This means you can expect radish at least 5cm in diameter and each one will be crisp and juicy, with a crimson skin and sparkling white centre. Giant Butter has a nice, mild flavour, so is ideal to add to salads either sliced or grated. Perfect for those that don’t like spicy radish.” Make first sowings in March, in a warm, sheltered position, followed by others at regular intervals, to ensure a constant supply of firm, mildly flavoured roots during spring and summer. Sow March-September. Harvest late April-October.