Radish Daikon Miyashige White Organic HEIRLOOM Seeds

Radish Daikon Miyashige White Organic HEIRLOOM Seeds

Raphanus sativus

Item #3086

60 days. Young shredded daikon radishes are often used in sushi, but their light, crunchy, slightly spicy flavor is a unique addition to many other dishes. Mature daikon is pickled or cooked; add to stir‑fries or soups. Daikon is a “winter radish,” requiring a longer time to develop than spring radishes, shortening day length to trigger root growth, and cool temperatures to mature the edible root. To grow successfully, sow in mid- to late summer or early fall.

This packet sows three 5-foot rows.

Days to Emerge:
5-10 days

Seed Depth:
1/2”

Seed Spacing:
A group of 3 seeds every 5”

Row Spacing:
8”

Thinning:
When foliage appears thin to 1 every 5”


When to sow outside: RECOMMENDED. 8 to 10 weeks before first fall frost. Successive sowings: Every 10 days for about 3 weeks. Mild climates: Successive sowings can be continued until temperatures are too cold for germination. Germinates fastest at 60°–65°F.

When to start inside: Not recommended.

Harvesting: Harvest in late fall or early winter before ground freezes. Harvest at any size—tiny for hors d’oeuvres or large for cooking.

Artist: Susie Hyer

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