Daikon Radish Seeds | Raphanus sativus | Giant White Japanese Radish | Open-Pollinated Heirloom | 45–70 Days

Daikon Radish Seeds – Raphanus sativus | Giant White Japanese Radish | Open-Pollinated Heirloom

Daikon (Raphanus sativus var. longipinnatus) is the quintessential Japanese radish — a long, crisp, mildly sweet root vegetable central to East Asian cuisine and celebrated worldwide for its versatility. Roots grow 14–16 inches long and up to 2 inches wide, with bright white flesh that's equally delicious raw, pickled, stir-fried, braised, or grated as a condiment. Open-pollinated heirloom, non-GMO, untreated seed.

Ready in as few as 45 days, daikon is one of the fastest-maturing large root vegetables in the garden. Sow in late summer for a fall harvest — timing is critical, as daikon will bolt to seed if planted in spring. Fall-harvested roots store for up to four months in a cool cellar or refrigerator.

Beyond the kitchen, daikon is widely used as a cover crop and soil improver: its deep taproot breaks up compacted subsoil, improves drainage, and scavenges nutrients from deep in the profile. Excellent for food plots — deer readily eat both the tops and roots.

Variety Details

• Botanical Name: Raphanus sativus var. longipinnatus
• Type: Open-pollinated heirloom — non-GMO, untreated
• Root: 14–16 inches long, up to 2 inches wide; white, crisp
• Flavor: Mild, slightly sweet — less pungent than red radishes
• Days to maturity: 45–70 days
• Germination: 4–8 days
• Storage: Up to 4 months in cool, humid storage
• Cover crop rate: 15–20 lbs/acre or 1 lb/1,000 sq ft

Culinary Uses

• Japanese condiment: Grated daikon (daikon oroshi) served alongside sashimi, tempura, grilled fish, and soba noodles
• Korean kimchi (kkakdugi): Cubed and fermented with gochugaru, garlic, and sesame oil — a classic radish kimchi
• Pickled daikon (takuan): Fermented or quick-pickled in rice vinegar and turmeric for the classic Japanese yellow pickle
• Chinese braised daikon — simmered in soy sauce, oyster sauce, and star anise until tender
• Stir-fried with pork, shrimp, or tofu and oyster sauce
• Daikon soup — Japanese miso soup, Chinese pork and daikon broth, Korean doenjang jjigae
• Vietnamese banh mi pickles — quick-pickled julienned daikon and carrot
• Raw in salads and slaws — julienned or thinly sliced; mild and crisp
• Daikon cake (lo bak go) — a Cantonese dim sum staple

Planting Guide

• Season: Direct sow in late summer to early fall for fall harvest. Do not plant in spring — daikon will bolt to seed in lengthening days.
• Sowing: Sow seeds ½ inch deep in loose, well-draining soil loosened to at least 12 inches depth to allow full root development.
• Thinning: Thin to 6 inches apart once seedlings emerge.
• Sun: Full sun to partial shade.
• Water: Moderate, consistent moisture throughout the growing season.

Harvesting

• Harvest when roots are 14–16 inches long and the shoulders appear at the soil surface.
• Pull straight up, or loosen the surrounding soil first with a garden fork to avoid breaking long roots.
• Store in a cool, humid environment — up to 4 months in ideal conditions.