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Traditional fall-harvest daikon.
Crisp, Japanese-type fall radish of highest quality. “Stump-rooted” cylindrical white roots are pale green near the crown and avg. 16–18″ long x 2 1/2–3″ wide. A crisp, tender variety for pickling and storage. For July and early August sowing.
Specs:
- Packet: 100 seeds
- Avg. 51,500 seeds/lb
| Size | Packet, 1 Ounce, 1/4 Pound, 1 Pound, 5 Pounds |
|---|---|
| SCIENTIFIC NAME | Raphanus sativus var. longipinnatus |
| CULTURE | Daikon and Korean radishes require friable, well-drained soils with a pH range of 5.8–6.8. Work soil deeply, in raised beds if possible, for straight roots and ease of harvest. Sow 10 seeds/ft., thinning to 4–6" apart, rows 18" apart. Note planting seasons in variety descriptions to reduce bolting. |
| HARVEST AND STORAGE | Daikon and Korean radishes are brittle; fork or undermine and lift roots carefully. Cut tops 2" above crowns, wash, and refrigerate. Can be stored at 32°F (0°C) and 95% relative humidity for 6–10 weeks. |
| AVG. DIRECT SEEDING RATES | 1 oz./260', 3.9 oz./1,000', 5 1/4 lb./acre at 6 seeds/ft. in rows 24" apart, or 7 lb./acre in rows 18" apart. |
| SIZED SEEDS | All seeds are unsized. |
| SEED SPECS | SEEDS/LB.: 23,400–51,500 (avg. 38,600). |
| PACKET | 100 seeds, sows 16–17'. |
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