Daikon literally translates to “long root” in Japanese, although the modern varieties originated in southern China. This radish (Raphanus sativus) produces very large white tapered roots that weigh anywhere from one to four pounds. Daikon is mild in flavor and delicious either raw or cooked; it’s often peeled before eating. A staple ingredient in many Asian cuisines; historically dried, pickled and shredded and added to vegetable ferments (Kimchi, sauerkraut) along with burdock root. Daikon radishes can also be used as a cover crop to scavenge nutrients and alleviate soil compaction.
Approximately 50 days from seed. Annual.