A traditional variety from Southern France, these radishes are 3-4″ long and slender, 2/3- 3/4 red, with a white tip, tapered to a point and medium-sized tops. D’Avignon is a mild sweet radish that can be thinly sliced, sautéed lightly, and added to breakfast eggs, or put on a sliced baguette with a pat of butter. It also produces edible flowers that can be used in mixed salads, sprinkled on soups, incorporated into cider vinaigrette, and sprinkled over hot pasta and poached fish.