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Chinese Radish Seeds

  • Brand: KNOWN-YOU
  • Quantity: About 150 seeds per package
  • Germination: 3-4 days
  • Soil Condition:   light, sandy loams with pH 6.5 - 7.0
  • Sowing depth: depth of 1/4 to 1/2 inch
  • Spacing: Sow one seed every inch in rows 12-18 inches apart.
  • Light: require at least 6 hours of full sun per day, but they are tolerant of some shade
  • Watering time: Water your radishes 2 to 3 hours at a time and then wait until the soil has dried to at least a 4 inch depth. 
  • Fertilizing: Recommended
SKU: V-220

Availability: Out of stock

$2.50

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Details

Details

Official Name: Raphanus sativus var. Longipinnatus

 General description: Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.Daikon can be served raw or cooked. It is often peeled before use, but the skin is edible and peeling is optional. Daikon can be thinly sliced for a garnish or pickling, diced for cooking, or grated for pickling or used in baked goods and savory dishes. The greens can also be eaten raw in salads or added to soups and other hot dishes, and the sprouts, or kaiware, are used raw in dishes like Japanese green salads and vegetable sushi.

How to grow: 

  • For a spring planting, sow seeds 4–6 weeks before the average date of last frost. 
  • It’s best to plant radish seeds directly in the garden so as not to disturb their roots. Directly sow seeds outdoors ½ to 1 inch deep and 1 inch apart in rows 12 inches apart.
  • Plant another round of seeds every 10 days or so—while weather is still cool—for a continuous harvest of radishes in the late spring and early summer.
  • Plan on a fall planting. You can plant radishes later than any other root crop in late summer or early fall and still get a harvest. Sow seeds 4–6 weeks before the first fall frost.
  • Thin radishes to about 2 inches apart when the plants are a week old. Crowded plants do not grow well.
  • Consistent, even moisture is key. Keep soil evenly moist but not waterlogged. A drip irrigation system is a great way to achieve this. 
  • Putting a thin layer of mulch around the radishes can help retain moisture in dry conditions.
  • Radishes will be ready to harvest quite rapidly, as soon as three weeks after planting for some varieties.
  • For most varieties, harvest when roots are approximately 1 inch in diameter at the soil surface. Pull one out and test it before harvesting the rest!
  • Do not leave radishes in the ground long after their mature stage; their condition will deteriorate quickly.
  • Cut the tops and the thin root tail off, wash the radishes, and dry them thoroughly. Store in plastic bags in the refrigerator.
  • Radish greens can be stored separately for up to three days.

Benefits: 

  • Aids digestion. Radish is chock full of dietary fibre, which helps with digestion issues. 
  • Fights cough and cold. 
  • Boosts immunity. 
  • Regulates blood pressure. 
  • Helps the skin.

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