Summit Radish is a traditional Korean daikon type that delivers exceptional flavor in a compact, frost-tolerant package. Ready to harvest in just 55 days, this F1 hybrid produces straight roots that thrive when soil is worked deeply, making it especially rewarding for gardeners who prepare their beds with care. The variety tolerates frost, extending your harvest season into cooler months, while its moderate water needs keep maintenance straightforward. Plant on 2-inch spacing with 12-inch row intervals, and you'll have a steady supply of this great-tasting specialty radish throughout the season.
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Moderate
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Moderate
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Korean daikon radishes demand deep, friable soil, and Summit rewards that preparation with reliably straight roots and outstanding flavor. At 55 days to harvest, it's quick enough for succession planting, yet patient enough to develop full character. The frost tolerance means you can push your growing season well past what most vegetables allow, giving you harvests when the garden is otherwise winding down.
Korean daikon radishes are sliced thin for kimchi, julienned into fresh salads, or braised whole as a warming side dish. They're also pickled, added to soups and stews, or thinly shaved raw for a crisp, peppery bite. The greens are equally useful, added to stir-fries or soups for a peppery green vegetable.
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Direct sow seeds in spring as soon as soil can be worked, or in mid-to-late summer for fall harvest. Soil temperature should be between 45°F and 75°F for reliable germination. Plan planting to reduce bolting during heat.
Harvest Summit Radish at 55 days when roots reach desired size, typically 6 to 8 inches long. Check by gently uncovering the shoulder of the root at soil level; it should be firm and smooth. Frost-tolerant varieties actually sweeten after light freezes, so harvesting in cool weather or after frost improves flavor. Cut the tops 2 inches above the crown before storage.
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