Daikon radishes (Raphanus sativus) are a type of Japanese radish that is commonly grown for its large, white, cylindrical root. These radishes are known for their crisp texture and mild, slightly spicy flavor.
They are extremely versatile. Tasty human food and great for livestock. They also make a fabulous cover crop.
If you're interested in growing daikon radishes, here is a complete guide to help you get started.
Varieties
Mini Mak
If you are an urban or container gardener then this is the variety for you. A smaller daikon that only gets 4–5" long and one and a half inches wide. 50 days to maturity. Sweet and mildly spicy flavor. Hybrid.
Mini Purple Daikon Radish
Fun, kid-friendly variety, it’s purple inside and out. 5 inches long and 3 inches wide they are short and fat. Crunchy, mild-flavored, I like them in salads. 50 days to mature. hybrid.
Miyashige
This traditional open-pollinated variety only needs 60 days to mature. Roots average 16 inches long and 2.5 inches wide. I have used this variety for eating and as a cover crop. They make a good fall garden crop.
Check out my article on Fall Gardening.
Planting
Daikon radishes thrive in cool weather, making them suitable for both spring and fall plantings. Put them under row cover and they will tolerate temperatures down to 20 F.
The ideal temperature for germination is between 50°F to 65°F (10°C to 18°C). The soil should be well-draining, loose, and rich in organic matter. They will tolerate a broad pH range of 5.8 to 7.3.
They like full sun with at least 6 hours per day. However, they don’t do well in summer. Temperatures above 80 degrees Fahrenheit will cause them to bolt. They do like humidity - one reason they do well in Zone 6 midwest regions!
Direct Seed
Direct seeding is the most common method for growing daikon radishes. Sow the seeds directly into the garden bed or container, about ½ inch (1.25 cm) deep.
Space the seeds 2 to 3 inches (5 to 7.5 cm) apart in rows that are 12 to 18 inches (30 to 45 cm) apart.
Thin the seedlings to a final spacing of 4 to 6 inches (10 to 15 cm) apart. If the daikon radishes become overcrowded, thin out the plants to allow sufficient space for each radish to mature properly.
Transplants
Daikon radishes can also be started indoors and then transplanted once the seedlings are 3 to 4 weeks old.
Start the seeds in individual biodegradable pots to avoid disturbing the delicate roots during transplantation. When transplanting, ensure the soil is loose and free of any clumps to facilitate root development.
It’s normal for the shoulders to push out of the ground as they mature.
Care
Watering
Daikon radishes require consistent moisture to grow well. Ensure the soil remains evenly moist throughout the growing season. Water deeply whenever the top inch (2.5 cm) of soil begins to dry out.
Avoid over-watering, as excessive moisture can lead to rotting or splitting of the radishes. They respond well to drip irrigation.
Fertilization
Before planting, incorporate compost or well-rotted manure into the soil to provide essential nutrients.
I spray with a fish emulsion/seaweed mixture when the leaves are about 4 inches high.
Avoid over-fertilization, as this can encourage excessive foliage growth rather than root development.
Weed Control
Keep the planting area free of weeds to ensure healthy radish growth. Regularly remove any weeds that compete for resources, especially during the early stages of growth.
Daikon radishes are great for growing in heavy clay soil. Check out my video!
Pest and Disease Management
Daikon radishes are relatively resilient to pests and diseases. However, to minimize potential issues, practice good crop rotation and maintain proper sanitation in the garden.
Monitor for common pests such as flea beetles, aphids, and cabbage worms, and take appropriate action if necessary.
Flea beetles have been my biggest issue. Diatomaceous earth and Neem oil work well for me. Even with some leaf damage, the roots will continue to grow.
Check out my Store and Resources Page for some PDF books, Children’s activity books, and free downloads!
Harvesting
Daikon radishes are typically ready for harvest within 60 to 70 days from planting, depending on the variety.
Many people say to harvest when the leaves are 8 inches high but that will depend on the variety. Watch your maturity date and pull one to test its size and taste.
Gently loosen the soil around the radish and pull it out with firm, steady pressure. If you have heavy soil use a potato fork and carefully dig them out.
Remove the tops and store the radishes in a cool, dark place or refrigerate them in perforated plastic bags for up to several weeks.
Can be stored at 32°F (0°C) at about 95% relative humidity for 6–8 weeks.
Ways to Use
Raw in Salads - both greens and roots
Grate daikon radish and add it to your favorite salads for a crisp and refreshing element.
.Pickled Daikon:
Make pickled daikon by slicing it thinly and marinating it in a mixture of vinegar, sugar, and salt. It makes a tasty condiment.
Stir-Fry or Saute:
Cut daikon into matchsticks or thin slices and stir-fry or sauté with other vegetables. It adds a unique texture and flavor to the dish.
Kimchi:
Incorporate daikon into homemade kimchi for a crunchy and tangy addition.
Soup or Stew:
Add daikon to soups or stews for a mild, radish flavor. It absorbs the flavors of the broth and becomes tender when cooked.
Fermented Dishes:
Use daikon in fermented dishes like tsukemono (Japanese pickles) or in other lacto-fermented recipes.
Roasted or Grilled:
Roast or grill daikon for a different flavor profile. The heat enhances its natural sweetness.
Radish Chips:
Slice daikon thinly and bake or fry them to make crispy daikon chips. A healthy alternative to potato chips.
Sushi Rolls:
Include daikon strips in sushi rolls for added crunch and a slightly peppery taste.
Radish Kimchi Pancakes:
Make savory pancakes by adding shredded daikon and green onions to the batter. Cook until crispy.
Daikon Noodles:
Spiralize daikon to create noodle-like strands. Use them in stir-fries or as a low-carb alternative to traditional noodles.
Braised Daikon:
Braise daikon in a flavorful broth until it's tender. This method imparts a rich taste to the radish.
Remember, daikon radishes can be a great addition to a variety of dishes, and experimenting with different cooking methods will allow you to discover your favorite ways to enjoy them!
Cover Crop
When used as a cover crop, daikon radishes can effectively suppress weeds, improve soil structure, and enhance nutrient availability. Their deep taproots break up compacted soil, enhancing infiltration and drainage, while also helping to prevent erosion during heavy rainfall.
You can harvest them or allow them to decompose. As the radish decomposes, it leaves behind channels that improve air circulation and water penetration, allowing the roots of subsequent crops to penetrate deeper into the soil.
Studies at Purdue University found that it was four times more effective in helping corn roots penetrate compacted subsoil than letting the soil lay fallow during the winter.
Daikon radishes also possess a high carbon-to-nitrogen ratio, which makes them an excellent source of organic matter that enriches the soil when they decompose.
Biofumigation
In addition to their soil-enhancing qualities, daikon radishes are known for their biofumigation properties. The leaves and roots naturally release volatile compounds called glucosinolates, which produce compounds that suppress the growth of soil-borne pathogens and pests. This natural biofumigation action reduces the need for chemical pesticides and herbicides in agricultural systems.
Companion Plants
Moreover, daikon radishes attract beneficial insects such as pollinators, which can contribute to the overall health and diversity of the ecosystem.
Herbs are often great companion plants to radishes. Plant them with borage, dill, or nasturtiums.
Livestock
Daikon radishes can be used as forage for livestock and wildlife. The vegetative part of the plant can be used as high-quality forage that is great in fiber. Used for winter cattle forage and wildlife. Deer especially enjoy them.
I have fed them to my goats. They should be fed in moderation as a supplement because they can cause gas.
Author, Ame Vanorio is a Master Gardener with 20 years of organic farming experience. She is the founder of Fox Run EEC. You can check out her Author Page on Amazon.