Description

Experience the versatility of 'Miyashige White' daikon radishes, prized for their mild, slightly spicy flavor and impressive 12″–18″ long roots. Ideal for shredding in sushi, pickling, or adding crunch to stir-fries and soups, these winter radishes thrive in cool weather and shortening day lengths. Perfect for late summer or fall planting, they also serve as a cover crop to break up heavy soils. Harvest young for a delicate flavor or mature for hearty cooking.

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).

This packet sows up to 32 feet. 150 seeds in packet.