Growing Daikon, also Japanese radish, Lo Bok
Raphanus sativus var. longipinnatus : Brassicaceae / the mustard or cabbage family
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
| P |
(Best months for growing Daikon in New Zealand - cool/mountain regions)
- P = Sow seed
- Easy to grow. Direct in garden. Sow seed at a depth approximately three times the diameter of the seed. Best planted at soil temperatures between 50°F and 68°F.
- Space plants: 6 inches apart
- Harvest in 8-10 weeks. Dig daikon carefully. They are rather brittle..
- Compatible with (can grow beside): Chervil, cress,lettuce, leeks, spinach, strawberries, tomatoes
- Avoid growing close to: Gherkins, hyssop
A long white radish, milder flavour than the small round or oval radishes. Most varieties of Daikon prefer cooler weather. Have a tendency to 'bolt' or flower early in warm/hot weather. Choose a variety to suit your climate. Grow in deep soil and water regularly. They will grow as big as large parsnips if left but the best flavour seems to be when they are about the size of a carrot.
Can be stored in the refrigerator for a couple of weeks if washed and dried and the leaves cut off.
A range of varieties of Daikon is available, some will do better in warm areas.
Culinary hints - cooking and eating Daikon
Daikon radish can be eaten simmered, stir fried, grated, pickled or baked. Its leaves are also edible and can be used in recipes that call for turnip greens, and its seeds make sprouts to eat in salads or in sandwiches.
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