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.
Japanese Minowase is an ancient heirloom radish from Japan, and has an important role in the many varieties of radish that thrive in that country; the Minowase type is one of only five strains from which nearly all of their modern hybrids were developed. Radishes are a staple of the Japanese diet, especially traditional pickled radishes.
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. 60+ days.
~ planting ~
When to sow outside: RECOMMENDED. 8 to 10 weeks before first fall or spring 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 ~
Japanese Minowase radishes can be harvested at any time up to their mature length of 24", and keep their mild sweetness very well for up to 6 months.
