A pair of wholesome leaves with a deep crimson hue, it's easy to tell how this variety got its name.
Like the other varieties, the flavour of the radish root inhabits the early stem and leaves. It has a bit of heat to it, but not as much as the other two. It can be forced for longer to give an elongated, white stalk.
It's flavour will go with seafood and meats, and it's colour will liven up salads and sandwiches.