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BabyBeet

150 Seeds

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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

Miyashige Seed Count
1 Ounce ≈ 1,532 seeds
.25 Pound ≈ 6,130 seeds
  • Miyashige daikon image####

  • 100 Seeds$3.25
  • 1000 Seeds$19.50
Crisp, fall to winter daikon radish. "Stump-rooted" cylindrical white roots are pale green near the crown and average 16-18" long by 2 1/2-3" wide. Mild sweet flavor, perfect for salads and slaws. Miyashinge can also be eaten when small, it does not tend to pithyness or become hot when it matures. Crisp and tender f...
Crisp, fall to winter daikon radish. "Stump-rooted" cylindrical white roots are pale green near the crown and average 16-18" long by 2 1/2-3" wide. Mild sweet flavor, perfect for salads and slaws. Miyashinge can also be eaten when small, it does not tend to pithyness or become hot when it matures. Crisp and tender for pickling, fermenting and storage. Daikon is Japanese for Radish. Also known as Miyashinge Green Neck. Tags: Harvest: Late, Color: White, Season: Spring Fall Winter.
Learn More
  • Miyashige daikon image####

Miyashige

Raphanus sativus var. longipinnatus
Crisp, fall to winter daikon radish. "Stump-rooted" cylindrical white roots are pale green near the crown and average 16-18" long by 2 1/2-3" wide. Mild sweet flavor, perfect for salads and slaws. Miyashinge can also be eaten when small, it does not tend to pit...
Crisp, fall to winter daikon radish. "Stump-rooted" cylindrical white roots are pale green near the crown and average 16-18" long by 2 1/2-3" wide. Mild sweet flavor, perfect for salads and slaws. Miyashinge can also be eaten when small, it does not tend to pithyness or become hot when it matures. Crisp and tender for pickling, fermenting and storage. Daikon is Japanese for Radish. Also known as Miyashinge Green Neck. Tags: Harvest: Late, Color: White, Season: Spring Fall Winter.
Learn More
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

Miyashige Seed Count
1 Ounce ≈ 1,532 seeds
.25 Pound ≈ 6,130 seeds
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