Miyashige
miyashige-daikon Miyashige Raphanus sativus var. longipinnatus
HOW TO GROW DAIKON
Direct sow March to August every 2-3 weeks to have a continuous supply. Thin to 4–6” when plants are 2” tall. For fall harvest, transplant 9 weeks before first frost, without additional protection. In a hoophouse, you can plant 2-3 weeks later. It is best if there is plenty of moisture and they can grow quickly; otherwise, the flesh becomes overly tough and pungent. Sown in spring or later summer when days are shorter. Daikons are brittle, fork and lift roots carefully. Cut tops 2" above crowns, wash, and refrigerate. Stores for 6 to 10 weeks refrigerated. Soil pH 5.6-7.0. Hardiness zones 3. Annual.
Days from maturity calculated from the date of seeding. Average 2,240 seeds per ounce. Federal germination standard: 75%. Usual seed life: 5 years. Isolation distance for seed saving: 1/2 mile.
Planting Depth 1/4-1/2”
Soil Temp. Germ. 45-80˚F
Days to Germ. 4-11
Plant Spacing 1”
Row Spacing 8-12”
Days To Maturity 50
Full Shade, Moist Well Drained
Days from maturity calculated from the date of seeding. Average 2,240 seeds per ounce. Federal germination standard: 75%. Usual seed life: 5 years. Isolation distance for seed saving: 1/2 mile.
Planting Depth 1/4-1/2”
Soil Temp. Germ. 45-80˚F
Days to Germ. 4-11
Plant Spacing 1”
Row Spacing 8-12”
Days To Maturity 50
Full Shade, Moist Well Drained
- 100 Seeds$3.25
- 1000 Seeds$16.50
- 1/4 Pound$68.00
Crisp, fall to winter daikon radish. "Stump-rooted" cylindrica,l white roots are pale green near the crown and average 16-18" long by 2.5-3" wide. Mild sweet flavor, perfect for salads and slaws. Miyashinge can also be eaten when small, it does not tend to become pithy or become hot when it matures. Crisp and tender...
Crisp, fall to winter daikon radish. "Stump-rooted" cylindrica,l white roots are pale green near the crown and average 16-18" long by 2.5-3" wide. Mild sweet flavor, perfect for salads and slaws. Miyashinge can also be eaten when small, it does not tend to become pithy or become hot when it matures. Crisp and tender for pickling, fermenting and storage. Daikon is Japanese for Radish. Also known as Miyashige Green Neck. Tags: Harvest: Late, Color: White, Season: Spring Fall Winter, Seed: Safe Seed Pledge. daikon Harvest: Late, Color: White, Season: Spring Fall Winter, Seed: Safe Seed Pledge
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