(Raphanus sativus ‘Daikon’)
There are many forms of Daikon radish but the most common one is the long white variety with roots that can get up to 50cm but is usually harvested at about 20cm.
Daikon is a popular salad vegetable and condiment that is widely used throughout Asia. The crisp white flesh is favoured by Japanese cooks to add bite to several styles of cooking. They partner well with all types of salads and vegetables.
The leaves can be harvested as needed and if some are left the root will continue to develop. Leaves can be used in any recipe that calls for Asian greens or eaten lightly steamed and served with lemon juice. The Daikon root is usually white and can be cooked in as many ways you can imagine. Baked, steamed and sliced are most common but grated they make an excellent side dish for Tempura, Yakitori and Sushi. Like all radishes they are high in vitamin C, low in calories and are good for overall health.
Prefers moist but well drained soil in a full sun position with at least 30cm of growing depth. They are rapid growers and should be planted over several weeks to ensure an extended supply.
Fertilise with Seasol and PowerFeed weekly from planting to harvest.
|Position||FULL SUN, MODERATE FROST|