Miyashige White Daikon Radish is a Japanese cultivar bred for cool-season growing, maturing in just 50 to 60 days to produce clean, slender roots perfect for fall and spring gardens. This variety thrives in full sun to partial shade and grows compact enough to fit into tight spaces, with roots reaching just 2 to 3 inches wide at maturity. Sow successively every 10 days for continuous harvests, and you'll have tender daikon radishes ready to pull before the first hard frost.
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Miyashige White is built for speed and reliability in the home garden. Its 50 to 60-day timeline means you can sow in late summer and harvest before cold weather shuts down the season, or get spring plantings in as soon as soil workable. The roots stay slender and refined rather than becoming woody or pithy if you harvest them at peak maturity, and the variety's willingness to grow in anything from full sun to partial shade gives you flexibility in garden layout.
Miyashige White Daikon Radish is eaten raw in salads and slaws, where its crisp texture and clean flavor shine. The roots can also be braised, stir-fried, or pickled, making them useful in both Western and Asian cuisines. Many gardeners grow this variety specifically for fall and spring harvests when cool weather sweetens and firms the flesh.
No timeline data available yet for this variety.
Sow seeds directly outdoors 8 to 10 weeks before your average first fall frost date, planting at a depth of 1/2 inch. For continuous harvests, sow again every 10 days for about 3 weeks. In mild climates with cool soil, you can continue successive sowings until temperatures drop below 40°F, which halts germination.
Pull Miyashige White Daikon roots 50 to 60 days after sowing, or when they reach 2 to 3 inches wide. Roots harvested at this size are most tender and flavorful; leaving them in the ground longer risks a pithy, woody texture. Gently loosen soil around each root and pull when the soil is slightly moist to avoid breakage.
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