China Jade Radish is a daikon-type radish from China that delivers something rare: a radish where both root and leaves are genuinely worth eating. The white, cylindrical roots grow 6 to 8 inches long in about 60 days, reaching harvest in mid-summer heat that would wilt most other radishes. Unlike typical radish varieties with spiny, bitter greens, China Jade produces tender, glossy leaves that taste sweet like spinach and can be harvested alongside the roots for a truly no-waste crop. Grow it in full sun, spacing seeds just 1 inch apart, and you'll have a versatile Chinese delicacy ready for stir-fries, soups, fresh salads, or raw snacking.
Full Sun
Moderate
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8in H x ?in W
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Moderate
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The genius of China Jade lies in its glossy, smooth leaves that are completely free of the spiny hairs that make other radish greens unpalatable. These tender leaves taste subtly sweet, almost like spinach, and can be harvested and eaten separately from the crisp, cylindrical roots. Few vegetables offer such complete usability from a single planting; every part of this radish deserves a place on your table.
China Jade radish roots offer crisp, mild flesh excellent for fresh eating straight from the garden, sliced into salads, or cooked in stir-fries and soups. The tender, sweet leaves can be prepared like spinach, sautéed with garlic, added to soups, or tossed into salads while still young. This is a true no-waste vegetable; the entire plant from root to leaf contributes to meals.
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Sow seeds directly into garden beds in full sun, spacing approximately 1 inch apart. Plant in spring or fall when soil temperatures are between 50 and 75 degrees Fahrenheit for optimal germination and growth.
China Jade Radish reaches maturity in approximately 60 days. Harvest roots when they reach 6 to 8 inches long, checking by gently uncovering the top of the root to gauge size. The tender leaves can be harvested selectively throughout the growing season, or harvested entirely just before the roots reach full size. For best flavor and texture, harvest in the morning when plants are crisp and hydrated.
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“China Jade Radish carries the culinary traditions of Chinese agriculture, where daikon radishes have been cultivated for centuries as kitchen staples. This particular variety represents an heirloom lineage preserved through careful seed saving, bringing authentic Chinese vegetable diversity to Western gardens. The variety's presence in American seed catalogs reflects the broader movement to honor and maintain heritage crop genetics from diverse food cultures.”