Red Daikon Radish is a heirloom variety that brings both visual drama and crisp refreshment to spring and fall gardens. These tapered roots stretch 5 to 8 inches long, wrapped in a vivid red exterior that gives way to bright white or pale rose flesh inside. Ready to harvest in just 30 to 39 days, this non-GMO radish thrives in hardiness zones 3 through 10 and can even be grown over winter in milder climates. It's as much at home in a fresh salad as it is juiced for its raw, peppery bite.
4
Full Sun
—
3-10
12in H x ?in W
—
Moderate
Hover over chart points for details
The bright red skin concealing crisp white flesh is visually striking, but what truly sets Red Daikon Radish apart is its dual personality: potent enough for juicing and microgreens, yet tender enough for fresh eating. The tapered shape and moderate size make it easy to slice and integrate into any dish, while the heirloom pedigree means you're growing something with real gardening history. Its short growing window means multiple successions in a single season.
Red Daikon Radish shines as a fresh, crisp addition to salads, where its mild heat cuts through rich dressings. The roots also perform beautifully when sliced thinly and added to grain bowls, tacos, and Asian-inspired dishes. For those interested in functional eating, this variety excels as a juicing radish, delivering a potent, peppery boost to fresh vegetable juices. It's equally excellent grown as microgreens, offering tender, nutrient-dense sprouts in as little as two weeks.
No timeline data available yet for this variety.
Direct sow Red Daikon Radish seeds in spring or fall, choosing a window that avoids extreme heat. Sow in succession every 2 to 3 weeks for continuous harvests. Press seeds into moist soil and keep the seedbed consistently moist until germination, which typically occurs within 5 to 7 days.
Red Daikon Radish reaches harvest maturity in 30 to 39 days from direct sowing. Pull roots when they measure 5 to 8 inches long and the shoulders feel firm but still tender; they can be left in the ground a few days longer if needed, but harvesting at peak size prevents them from becoming pithy or excessively hot. The red exterior and crisp white or pale rose flesh are indicators of readiness. Grasp the base of the foliage and pull steadily to free the root from the soil.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Red Daikon Radish, also known as Ostergruss Rosa, carries the mark of heirloom vegetable preservation. This non-GMO variety has been maintained and passed down through seed-saving networks, representing the kind of traditional garden vegetable that home gardeners have relied on for generations. The cultivar reflects decades of selection for the specific combination of tapered shape, red coloring, and the crisp, pale flesh that makes it valuable both fresh and prepared.”