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
• 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).