Radish – Daikon white
$3.99
A variety of white Japanese radish that remains tender despite its large size at maturity, 30 cm long and 7 cm in diameter. Like its foliage, this daikon can be eaten raw, cooked or marinated. It can be sown in spring and summer in a sunny or semi-shaded area, with a mulch to keep the soil cool, especially during the hot summer months.
Additional information
Seeds | ~150 |
---|---|
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season |
Growing tips
Conditions of germination:
- depth of sowing: 1.5 cm
- optimal temperatures of germination: 5 to 25 ºC
- time for germination: 5 to 7 days
When to sow:
- direct seeding when the soil can be worked in the spring in your area or when the soil temperature remains above 7.5 ºC
- successive sowing every 2 weeks until August for a continuous harvest
Seeding technique: in line
Draw a line in the ground, then sow the seeds
Distance in the garden:
- between seeds: 2.5 cm
- between plants: 8 to 10 cm
- between rows: 30 cm
Height of the plants: 15 cm
Soil: fresh, well drained, rich and loose
Water: regular moderate watering, except in case of strong heat. The less a radish is watered, the more pungent it will be.
Exposure: full sun or light shade
Days to harvest: 50 days for a mature radish, but they can be eaten younger, as soon as they are formed and their diameter reaches 2.5 cm.
Specificity:
- after removing plants that are too close together, bring soil around the base to prevent the base of the root from being exposed and use mulch to keep the soil fresh
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