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.
Botanical Name: Raphanus sativus
Days to Maturity: 50–60 days
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.