Miyashige Daikon Radish

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48-55 days to harvest Raphanus sativus

Perfect for kimchi, stir fries, pickles and salads, we crave these crisp & juicy white roots and love their lime green shoulders. Long and narrow, like deliciously living icicles, Miyashige often grows 16 inches long in rich, loose soil. We enjoy fall-grown daikon fresh from our cellar all winter long, though most of the roots overwinter in crocks of lusciously crunchy kimchi.

Like watermelon radish, resist sowing daikon in spring: with longer days to harvest than petite ‘salad’ radishes, daikon grow spicy, pithy and small when they mature into the heat of summer. Here at Fruition in Zone 5, we sow daikon and watermelon radishes in late July/early August so they can mature crisp, juicy roots as the temps cool.

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Organic Miyashige Daikon Radish

Planting Method: Direct Sow Only

When to sow: Mid-late summer (late July, early August)

Sowing and seedling care: Sow 10 seeds per foot, thin and enjoy baby roots. Remarkably sweet & succulent roots mature best into the cool of fall. Spice is a sign of stress, often too much heat or too little water. Sow with carrot or parsnip every 6 inches to help see and weed the row as slower germinating crops emerge.

Seed Depth: 1/2 inch Sun Needs: Full/Part

Days to Germination: 4 at 70°F; 7 at 45°F

Spacing after thinning: 4 inches

Days to Harvest: 48-55

Height: 6-12 inches

Harvest: Harvest ~50 days, up to softball width. Shake off soil, remove top greens & refrigerate for all-winter storage.