Radish Daikon (white)

Miyashige White Daikon Radish Seeds
Organic, Heirloom
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