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Radish 'Daikon' Organic

Product Description

Young daikon radishes are often used shredded in sushi, but their light, slightly spicy flavor is a unique addition to many other dishes. Mature daikon is pickled or cooked; add to stir-fries or soups for crunch. Daikon is a winter radish, requiring shortening day length and cool temperatures to form. Sow after mid-summer or fall depending on your growing season. Deep roots are also used as a cover crop to break up heavy soils. Stores well.

$1.99

Heirloom

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Botanical Name: Raphanus sativus

Days to Maturity: 50–60 days

Family: Brassicaceae

Native: Unknown

Hardiness: Frost-tolerant annual

Variety Information: Best harvested at 12"–18" long 2"–3" wide. 'Miyashige White' is a daikon, winter radish with a tapered, white and light-green root.

Type: Winter, daikon radish

When to Sow Outside: RECOMMENDED. 8 to 10 weeks before your average first fall frost date. Optimal soil temperature is 65°–85°F. Successive Sowings: Every 10 days for about 3 weeks. In Mild Climates, successive sowings can be continued until temperatures are too cold (below 40°F) for germination.

When to Start Inside: Not recommended.

Days to Emerge: 5–10 days

Seed Depth: ½"

Seed Spacing: A group of 2 seeds every 5"

Row Spacing: 12"

Thinning: When 1" tall, thin to 1 every 5"

Harvesting: Harvest at any size— tiny for hors d'oeuvres or large for cooking, but before the ground freezes (unless well mulched).