White Stem Radish Seeds – Sprouts & Microgreens, Hot & Spicy, Ready in 10 Days

Gourmet Radish Sprouts with a Peppery Kick — Ready in Just 10 Days

White Stem Radish is a classic sprouting and microgreen variety prized for its hot, spicy flavor and the gourmet touch it brings to raw dishes. Radish sprouts and microgreens carry the same bold, peppery punch as full-grown radishes — concentrated and bright — making them a natural match for sashimi, sushi, salads, and soups. Known across Asia as kaiware in Japan and moo in Korea, these sprouts also carry medicinal affinity for gut health and the digestive tract. Grow year-round, indoors or out, in just 10 days.

Highlights

• Specifically selected for sprout and microgreen production
• Hot, spicy, peppery flavor — concentrated radish taste
• Ready in approx. 10 days; year-round growing
• Excellent as edible garnish for sashimi, sushi, salads, and soups
• Medicinal affinity for gut and digestive health

In the Kitchen

Lay white stem radish sprouts across sashimi and sushi for the classic Japanese kaiware garnish. Toss into salads and grain bowls for heat and crunch. Use as a finishing garnish for soups. Outstanding alongside rich, fatty dishes where their spicy bite provides balance.

Sprouting Guide (Jar Method)

• Soak: 4–6 hours (or overnight) in cool water; drain thoroughly
• Rinse & drain 3–4 times daily with cool, clean water
• Air circulation: Keep container tilted for drainage and airflow; store on countertop in indirect light
• Harvest: At 3–6 days when sprouts reach desired length; refrigerate to slow growth and extend shelf life
• Cleanliness is critical — rinse thoroughly at every step; clean sprouter completely after use

Microgreen Guide (Soil Method)

• Broadcast seeds in sandy soil in a bright, cool location; cover lightly
• Keep uniformly moist; harvest by cutting at 3–4" (approximately 10 days)