Originally from the Mediterranean and brought to Asia in the 4th century, where it has been grown since. This long rooted radish has a milder taste than a regular radish and is used for dishes like stews, soups and fresh in salads. Great as a garnish on many dishes when pickled.
Sow seeds 1/4″ to 1/2″ deep, 4″-6″ apart in spring, in full sun when ground is warm and workable. Daikons like cool spring weather and cool fall weather. Start a second crop in late summer for late fall harvest. Will benefit from a high ph soil. Rotate crops for optimal growth.