This popular heirloom variety was said to have developed in France in 1829, but it more likely occurred in the late 19th century. The tender roots are a beautiful deep orange and with exquisite flavor. It is also called Red-Cored Chantenay for the brilliant scarlet color of its core. Considered superb for canning, freezing, or fresh.

The Chantenay does well in all soil types, even clay, and produces 5-7 inch long roots. Sow seed in early spring or fall, cover lightly.

Approximately 115-120 seeds per pack.