Daikon radish is a cool-season annual vegetable that produces long, mild roots ready to harvest in 60 to 69 days. Growing 4 to 12 inches tall with a spreading habit, this variety thrives in full sun across hardiness zones 3 through 10, making it accessible to gardeners in nearly every region. The True Leaf Market organic strain is an upright annual that appreciates being sown 6 weeks before your region's first frost, allowing its large leaves to establish and roots to develop fully before winter arrives.
4
Full Sun
Moderate
3-10
12in H x ?in W
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Moderate
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Daikon radish germinates remarkably fast, sprouting in as little as 3 to 6 days when soil temperatures hit 60°F or warmer. Unlike many root crops, this variety tolerates cool conditions exceptionally well, which is why seed catalogs specifically recommend late-summer planting to capture the fall growing season. The combination of quick germination, moderate days to maturity, and cold tolerance makes it one of the most reliable cool-season crops for gardeners seeking reliable harvests from August through October sowings.
Daikon radish is eaten as a fresh root vegetable, typically sliced raw into salads or pickled for storage and flavor. The large, tender leaves are also edible and can be cooked as greens, making this a dual-purpose crop where almost nothing goes to waste.
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Sow daikon radish seeds directly into garden soil 6 weeks before your region's first frost date, typically in August or September depending on your location. Direct sowing works best for this variety since it develops a long taproot that doesn't transplant well. Germination occurs as early as 3 to 6 days when soil temperatures are at least 60°F, though germination can take up to 1 month in cooler conditions.
Daikon radish reaches harvest maturity in 60 to 69 days from sowing. Harvest when roots are 4 to 12 inches long by gently loosening soil around the plant and pulling at the base. These radishes are best pulled before the first hard freeze; roots left in the ground after frost becomes more difficult to extract and may crack. You can also leave some roots in cool soil for a few weeks after the first light frost, as cold temperatures can actually sweeten the flavor.
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