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Radish Daikon Miyashige White - 2g (~150 seeds)
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.
Sowing Tips:
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: 1/2"
Seed Spacing: A group of 2 seeds every 5"
Row Spacing: 12"
Thinning: When 1" tall, thin to 1 every 5"
Variety Info:
Days to Maturity: 50–60 days
Family: Brassicaceae
Type: Winter, daikon radish (Learn more)
Native: Unknown
Hardiness: Frost-tolerant annual
Best harvested at 12"–18" long 2"–3" wide. 'Miyashige White' is a daikon, winter radish with a tapered, white and light-green root.
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