An exciting addition to salads or stir-fries, this huge Japanese radish is crisp and flavorful, yet mild. Quite different from round, red radishes.
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 InfoBest harvested at 12"–18" long 2"–3" wide. 'Miyashige White' is a daikon, winter radish with a tapered, white and light-green root.
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.