Saw the thread title and thought - what fresh hell ?
Now everybody knows that French breakfast consists of coffee and cigarettes, or at the most a tartine beurrée (buttered baguette) or a croissant… My credentials, I’ve lived most of my life in France. Breakfast isn’t really a thing here.
OTOH, after seeing the various photographs in the thread, yes those are what we call ‘radis’ here - eaten raw in salads, slightly peppery earthy flavor. So “French radishes” is probably accurate.
Also, I have a vague memory of seeing radishes on a table with a little bowl of butter sometime someplace… Not sure it was in France though - maybe a regional thing ?
I don’t have many problems with slugs in my growing environs and locale. Just not many. But I remember having a bumper crop and perhaps more root room growing them in my 90’s tree and bush landscaping “mound” or cedar and miscellany mulch that had made a smooth loamy soil so many years, on the eastside of the small dome. I just planted a few seedpacks on the mulch slopes a centi and covered this time of spring. Such great red radishes.
Oftmals (ofttimes), it gives also, next to the Radi, a thin sliced Emmenthaler or Swiss type Cheese white thin clone, with oil and salt and pepper all to be eaten with fresh bread, warm, Brezeln. Radi, Kaes, salz, pfeffer, essig and oel, Bier.
About a week and a half ago, i bought some radishes, as accoutrement to mi breakfast, lonche’, and dinner Mex8can Tacos. They do have an affinity to cilantro and onion and lime. Cronche’ Fresca radish salsa. They are still ready in my refridge crisper…
I was raised that radishes are to turnips as brussels sprouts are to cabbages. Anything you can do to/with the larger will also work well with the smaller. So yes, we braised and stewed them often. Very good and sweet that way!
Ok, go to your room until breakfast time tomorrow.