Hardy Annual Heirloom. Mild-flavored, very large, white East Asian radish with a wide variety of culinary uses. Popular old Japanese favorite; the giant white roots grow to 24 inches long and 3 inches wide. Sweet and very crisp, this radish is a delight pickled, stir-fried, steamed or raw.
Radish – Japanese Minowase Daikon Radish – Raphanus sativus var. longipinnatus
Soil and Water: Radishes prefer well-drained soil with plenty of added organic matter. They have low nutrient requirements; especially avoid excess nitrogen to promote good root development. Preferred soil pH is 6.0-7.0.
Planting and Growing: Cool weather is needed for best development. Sow seed directly in late summer and fall rather than spring or else these radishes will bolt rather than form nice round roots.
Harvesting and Storage: Harvest is best when 3″ or so in diameter. Radishes grow milder and woodier the longer you wait to harvest them. May keep 1-2 weeks in the fridge.
- Soil Temperature: 45-95°F
- Planting Depth: 1/2″
- Germination: 4-12 Days
- Days at Maturity: 70 Days
- Height At Maturity: 4″-6″
- Sun/Shade: Full Sun
- Spacing After Thinning: 3″
- Approx Seeds per Pack: 100 Seeds