This blog post is all about growing daikon (radish). I'll walk you through everything you need to know about growing daikon, sometimes known as Korean radish. Whether you're new to gardening or just looking to expand your skills, this blog post will guide you through the entire process—from seed to harvest.
Watch the video version of this guide on my YouTube channel:
Coming soon
Why Grow Daikon Radishes?
Daikon is a versatile, fast-growing root vegetable that is an integral staple in many Asian cuisines. Unlike their small, round radish cousins, daikon are long, crisp, and mildly sweet, perfect for stir fries, pickling, soups, or even eating raw. Their cultural significance spans Japan, China, and Korea, where they have been cultivated for centuries, appreciated for their flavor, health benefits, and their ability to enrich soil health as a natural cover crop.
Choosing the Right Cultivar
When choosing daikon seeds, variety is the spice of life! The most common daikon radishes you'll find are the Japanese cultivars. These have long, white roots similar to carrots and are perfect for fresh eating, pickling, and grating. Mino Early and Nerima are popular choices. For those keen on Korean or Chinese varieties used in kimchi, look for Big Time and Cheong Du.
Not all daikon radishes have white roots. Consider trying the vibrant 'Watermelon Radish,' with its bright pink interior, or opt for varieties that are purple, red, or green.
Growing Conditions for Healthy Daikon
Daikon thrives in cool weather, making it the perfect crop for spring or fall when temperatures range from 50 to 75 degrees Fahrenheit. If exposed to heat, they risk becoming stunted and their flavor intensifies—not what we're aiming for!
For those in mild winter climates (zones 9B and up), daikon can even be grown through the winter. Gardeners in colder climates should focus on planting daikon for spring. Your daikon will appreciate a sunny spot in the garden, consistently moist (not waterlogged) soil, and deep, loose soil for the roots to grow uninhibited.
Planting and Caring for Your Daikon
For best results, directly sow daikon seeds into your well-prepared garden soil. Avoid transplanting, as it can damage the roots. Plant the seeds two to four weeks before your last expected spring frost date, or eight to ten weeks before your first winter frost date in fall. Sprinkle a few seeds, cover with about 1/4 inch of soil, and gently water them in. Daikon should germinate in about 7-10 days.
Once your seeds are sown, it's essential to thin the seedlings to space out at four to six inches apart, in rows that are 3FT apart, to allow for robust root development. Or follow square foot gardening guidelines and plant 9 per square foot. Just direct sow 9 spots, equal distanced apart (in 3 rows of 3), in each square.
Dealing with Pests and Diseases
Daikon radishes are naturally pest-resistant, but they aren't completely immune. Key pests include flea beetles and aphids. To manage flea beetles use row covers to block them from getting on plant, spray with neem oil, and sprinkle diatomaceous earth around the base of the plants. For aphids - a simple blast from a garden hose can manage small aphid populations. For more severe ingestations spray with spinosad. Sometimes white flies can be an issue, especially in humid conidtions. Spray with a pyrethrin based treatment and setup yellow sticky traps to help control.
Below is where you can find these sprays and treatments.
💧VIVOSUN 1.35-Gallon Pump Pressure Sprayer - what I use to apply spinosad
🦗Pyrethrin treatment: Monterey Bug Buster-O Spray
Harvesting Your Daikon Radishes
Daikon radishes are quick growers, reaching maturity in 40 to 70 days. It's crucial to harvest them before they bolt and their roots become woody. Check your radishes by gently brushing away some soil and use the one-and-a-half to two-inch diameter rule as a harvest indicator.
Storing and Enjoying Your Homegrown Radishes
For short-term storage, keep unwashed daikon radishes in a plastic bag in the fridge for up to two weeks. For long-term storage, place them at around 32 degrees Fahrenheit with 95% humidity—they'll last up to 10 weeks. You can also pickle, ferment, or freeze them for later use.
👩🍳Here is my recipe for quick pickled Korean daikon, carrot, and cucumbers: