Raphanus sativus
Lutea Carrot Radish is a radish variety grown for its long, tapered, carrot-shaped roots and distinctive yellow colouring, reflected in the name lutea, derived from the Latin word for yellow. Despite the shape, this is a true radish and is grown and harvested as an annual root crop.
The roots develop a slender, elongated form with firm, crisp flesh. Flavour is mild to moderately pungent, especially when grown in cool conditions, and tends to be less sharp than many round spring radishes. Heat and water stress can increase pungency, as is typical for radishes.
Culinary Use
Lutea Carrot Radish is versatile in the kitchen and can be used in both fresh and cooked preparations:
Sliced or grated raw for salads and garnishes
Pickled, where colour and texture hold well
Lightly cooked by roasting, sautéing, or stir-frying, which softens the bite while retaining structure
When cooked, the flavour mellows while the root maintains a firmer texture than carrots.
Growing Information
Cool-season crop
Fast growing, typically ready in 30–45 days
Best sown directly into loose, well-worked, stone-free soil
Performs best in spring and fall conditions
Tolerates light frost
Hot weather encourages bolting and stronger flavour
Consistent moisture and even soil conditions help produce straight, well-formed roots.
Seed & Variety Notes
Grown from seed each season
Open-pollinated radish type
Seed saving is straightforward when isolated from other flowering radishes
Produces true radish roots, not carrots
Use in the Garden
Lutea Carrot Radish is grown for its distinctive shape, colour, and quick maturity, making it suitable for early plantings, succession sowing, and mixed root harvests. Its appearance and mild flavour make it useful for fresh eating as well as preservation.
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