Radish, Miyashige White Daikon Radish Seeds – Organic, Heirloom
1.050 KD
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.
Weight: 2 grams (~152 seeds)
Out of stock
Variety Info.:
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 (Learn more)
Sowing Info.:
When to Sow Outside: 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.
When to Start Inside: Not recommended.
Days to Emerge: 5–10 days
Seed Depth: ½”
Seed Spacing: A group of 2 seeds every 5″
Row Spacing: 12″
Thinning: When 1″ tall, thin to 1 every 5″
Growing Info.:
Harvesting: Harvest at any size— tiny for hors d’oeuvres or large for cooking, but before the ground freezes (unless well mulched).
| Weight | 0.01 kg |
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