Daikon Radish

Daikon radish is usually used fresh in salads. In Asia, it is used as a root vegetable, sliced and cooked in soups, for example. This variety has white flesh and brown/black skin. The taste is like a sweet radish. Best grown in nutrient-rich soil. Water in dry periods. Daikon radishes flower easily when sown in spring. Sow repeatedly in June, or for the best harvest wait until mid-July. Daikon radish can be left for a long time in autumn and stored like other root crops.