Giant Luo Buo Radish Seeds | Taiwanese Heirloom | Large White Oval | Sweet & Mild | Cool Season

Giant Luo Buo Radish Seeds – Taiwanese Heirloom | Large White Oval | Exceptionally Sweet & Mild

Giant Luo Buo is a standout cool-season radish celebrated across Taiwan and Chinese culinary tradition for its impressive size and exceptionally sweet, mild flavor. Each large, oval white root grows 8–10 inches long and 5–6 inches in diameter, weighing 2–2.5 lbs at maturity — one of the largest and most dramatic radish varieties available. Its sweet, tender flesh is far milder than smaller Western radishes and nearly free of pungency, making it versatile across a wide range of raw, pickled, braised, and slow-simmered preparations. Open-pollinated heirloom.

Variety Details

• Type: Large white oval radish — Taiwanese heirloom, open-pollinated
• Root size: 8–10 inches long × 5–6 inches diameter
• Weight at maturity: 2–2.5 lbs per root
• Flesh: White, sweet, tender, mild — minimal pungency
• Season: Cool-season annual — sow late summer to early fall
• Days to maturity: ~55–65 days
• Sun: Full sun
• Soil: Fertile, well-draining, deeply worked (at least 12 inches) to allow large roots to form straight

Culinary Uses

• Raw: Sliced thin for fresh salads and crudites — sweet, crisp, and mild enough to eat without dressing
• Taiwanese braised dishes: Cubed and slow-simmered in lu rou fan (braised pork rice) broth or beef noodle soup for deep, sweet flavor
• Japanese oden: Thick-sliced and simmered in dashi broth until tender — a classic winter hot pot component
• Radish cake (lo bak go): Grated and steamed with rice flour, dried shrimp, and lap cheong for a Cantonese dim sum staple
• Pickled: Cubed or julienned in brine or rice vinegar for a crisp, tangy condiment — pairs with fatty meats and rich broths
• Grated as a fresh condiment (daikon oroshi-style) alongside grilled fish or tempura
• Stir-fried with pork, glass noodles, or dried tofu in Taiwanese home cooking
• Edible greens: Stems and young leaves are edible — stir-fry with garlic and oyster sauce or add to soups

Planting Guide

• Season: Sow in late summer to early fall for a cool-season harvest. Do not sow in spring or summer — heat causes bolting and pungency.
• Sowing depth: ½ inch deep; thin to 6–8 inches apart when seedlings emerge.
• Soil preparation: Work soil deeply — at least 12 inches — in a loose, fertile, well-draining bed. Large roots need unobstructed depth to develop to full size.
• Watering: Keep soil consistently and evenly moist throughout the season. Irregular watering causes cracking and pithy texture.
• Fertilizing: Side-dress with a balanced fertilizer when roots begin to swell.

Harvesting & Storage

• Harvest when roots reach 8–10 inches long and shoulders are visible above the soil surface — typically 55–65 days.
• Harvest promptly at maturity for best sweetness and texture; over-mature roots can become pithy.
• Store in a cool, humid location — large roots keep well for 4–6 weeks in refrigeration.
• Edible tops can be harvested at any stage.