Daikon Radish Seeds – Giant White Japanese Radish, Open-Pollinated Heirloom

Daikon Radish Seeds – The Classic Giant White Asian Radish

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" long and up to 2" wide, with bright white flesh that's equally delicious raw, pickled, stir-fried, or grated as a condiment alongside soy sauce and ginger.

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 — it's a fall favorite that stores for up to four months in a cool cellar or refrigerator. It will bolt to seed if planted in spring, so timing is key.

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

Seed Details

• Type: Open-Pollinated Heirloom (Non-GMO)
• Root: 14–16" long, crisp, white
• Flavor: Mild, slightly sweet
• Days to Maturity: ~45–70 days
• Best Use: Pickling, salads, stir-fries, soups, grated condiment, cover crop
• Storage: Up to 4 months in cool storage

Growing Instructions

• Direct sow in late summer to early fall for fall harvest. Do not plant in spring — it will bolt.
• Sow seeds ½" deep in loose, well-drained soil loosened to 12" or more.
• Thin to 6" apart once seedlings emerge.
• Full sun to partial shade; moderate, consistent watering.
• Days to germination: 4–8 days.
• For cover crop/forage use: seed at 15–20 lbs/acre or 1 lb/1,000 sq ft.

Harvesting

• Harvest when roots are 14–16" long and shoulders appear at the soil surface.
• Pull straight up or loosen soil first with a garden fork.
• Store in a cool, humid environment for maximum shelf life.

Select your desired seed quantity above. Open-pollinated, untreated seed.