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Radish, Daikon, Miyashige
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Raphanus sativus

Delicious raw, pickled, or in stir fries, this crisp, mild flavored, 14-16 inches long Japanese daikon radish is a fall favorite, tops and all. Sow in late summer for fall harvest, as it will bolt to seed if planted in the spring. The roots keep up to four months in the root cellar.

Calendar Days to Harvest: 50

01170 Pack, Radish, Daikon, Miyashige
(Out of Stock)
250 seeds $ 3.49
  • Heirloom (Open Pollinated)
  • Size: 14 -16 inch root
  • Hardiness: Hardy Annual
  • Sun: Full/Partial
  • Water: Moderate
  • Seed Planting Depth: 0.50"
  • Days to Germination: 4-8 days
  • Plant spacing within a row: 4"-6"
Start From Seed: Detailed instructions for direct seeding, or starting seeds indoors and transplanting.
Radishes are direct seeded and do not transplant well. Use our Planting Guide to determine seed depth, spacing and rates.
Growing Conditions: Growing seasons, soil types, water and fertility requirements.
Radishes are a cool or moderate climate crop susceptible to bolting in long days or high temperatures. They are best grown on light, fertile soils with a pH of 6.5–7. They are tolerant of a broad range of soils, but heavy soils may produce misshapen, hairy roots. Keep evenly moist for best quality roots.
Pest Prevention: Organic solutions to common problems.
Practice 2–4 year crop rotations with all Brassicaceae species. Cover plants with floating row covers to prevent flea beetle damage to tops.
Harvest: Is it ready yet? When to harvest and how to store your garden produce.
Harvest when roots reach full size, but before they split or become pithy. A light irrigation the day prior to harvest may improve ease of pulling roots. Cool radishes immediately after harvest. Market in bunches (6–9 radishes/bunch) or store at 32°F and 95–100% RH.
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