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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.
Variety Info
Days to Maturity: 50–60 days
Family: Brassicaceae
Type: Winter Radish, Daikon radish (Learn more)
Native: Unknown
Hardiness: Frost-tolerant annual
Exposure: Full sun to part shade
Plant Dimensions: Harvest roots at 12" to 18" long and 2" to 3" wide.
Variety Info: Best harvested at 12"–18" long 2"–3" wide. 'Miyashige White' is a daikon, winter radish with a tapered, white and light-green root.
Attributes: Frost Tolerant