Radishes were regularly grown in the Monticello Kitchen Garden for use in salads. Introduced circa 1850, the China Rose Winter Radish is best when sown in late summer, then harvested after a light frost, and keeps well in cold storage.
In Field and Garden Vegetables of America (1865), Fearing Burr noted this radish to be “rather elongated…about five inches in length…skin comparatively fine, and of a bright rose-color; flesh firm, and rather piquant.”
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