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Raphanus sativus subsp. acanthiformis
Also called Cultivated Radish, Garden Radish, Radish, Wild Radish
Daikon is a mild winter radish grown for its long, white, carrot-like root and fast-growing leaves. It grows best in cool weather with steady moisture, since dry or hot conditions make the root tough and pungent.
Daikon or mooli (Raphanus sativus var. longipinnatus) is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Native to continental East Asia, daikon and its cultivars are now harvested and consumed globally. In some locations, daikon is left unharvested to loosen compacted soils and recover nutrients.
The Chinese and Indian varieties tolerate higher temperatures than the Japanese. These varieties also grow well at lower elevations in East Africa. If moisture is abundant it can grow quickly, otherwise the flesh becomes tough and pungent. The variety Long White Icicle is available as seed in Britain and will grow very successfully in southern England, producing roots resembling a parsnip by midsummer in good garden soil in an average year.
The roots can be stored for weeks without the leaves if lifted and kept in a cool, dry place. If left in the ground, the texture tends to become woody, but the storage life of whole untreated roots is not long.
Cultivated Radish · Wild radish · Sakurajima radish · Radish
Text excerpted from the Wikipedia article Daikon by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
