Traditional fall harvest daikon.
Crisp, Japanese-type fall radish of highest quality. "Stump-rooted" cylindrical white roots are pale green near the crown and average 16–18" long by 2 1/2–3" wide. Most crisp and tender for pickling and storage. For July and early August sowing. Avg. 51,500 seeds/lb. Packet: 100 seeds.
SCIENTIFIC NAME: Raphanus sativus var. longipinnatus
CULTURE: Daikon radishes require friable, well drained soils with a pH range of 5.8-6.8. Work soil deeply, in raised beds if possible, for straight roots and ease of harvest. Sow 10 seeds/ft., thinning to 4-6" apart, rows 18" apart. Note planting seasons in variety descriptions to reduce bolting.
HARVEST AND STORAGE: Daikons are brittle; use gardening forks or undermine and lift roots carefully. Cut tops 2" above crowns, wash, and refrigerate. Daikons can be stored at 32°F (0°C) and 95% relative humidity for 6-10 weeks.
AVG. DIRECT SEEDING RATES: 1 oz./260′, 3.9 oz./1,000′, 5 1/4 lb./acre at 6 seeds/ft. in rows 24" apart, or 7 lb./acre in rows 18" apart.
SIZED SEEDS: All seeds are unsized.
SEED SPECS: SEEDS/LB.: 23,400–51,500 (avg. 38,600).
PACKET: 100 seeds, sows 16–17′.