In Japan and Korea the Daikon radish is widely grown. They are eaten raw in salads , pickled, stir-fried and cooked in soups and stews.
This is radish variety with a mild spicy taste, and easy to grow.
The common variety is white, however red or purple Daikon radishes are also available including a mini purple variety which is excellent for the home garden.
Growing Daikon Radishes.
You will need a deep loose soil to grow these radishes. They are best planted in full sun and are grown from seed.
This is a winter crop, the seeds are sown in late summer. In cold climate zones plant them in spring or grow them in a cold frame or pol tunnel.
- Dig the soil over well, adding a little aged compost and a little cow manure.
- Plant the seeds in rows that are around 8 inches apart.
- The seeds need to be sown fairly close to the surface at around 1/2 inch deep and at around 2 inches apart, or thinned to this distance after germination.
- Seeds will germinate in around 7 – 10 days except in very cold climates.
- When the plant develop proper leaves, thin again to around 6 inches.
- Mulch around the plants with pea straw or similar.
- Water well during any dry periods.
Some Daikon radish Varieties
- Mini Oak – White
- Red King – Red skin with white flesh
- KN Bravo / Mini Purple – Purple skin with purple flesh
- Miyashige – White skin with white flesh large growing.
- Mooli Minowase – White skin with white flesh large growing