Daikon Japan

Daikon radish will make fat white roots that are a favorite grated condiment with Japanese food and a constituent of some Chinese noodle dishes. In the mustard family, it is very vigorous, and it is capable of tilling hardpan (though you will not get the big fat roots you see in the grocery store from growing daikon in hardpan). The yellow flowers are attractive, and the scent is probably agreeable to most people. It is subject to mildew in damp climates, but you just take it down if it starts to look bad.

Daikon radish takes approximately 50–60 days to mature from seed, depending on the variety and time of year planted. Harvest daikon radish approximately 7 weeks after seeding in spring and 10 weeks in fall.

Can also be used in Kim chee

Dried, it is an ingredient in some Thai dishes as well.

submitted by swirlingtheuniverse@gmail.com

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Created September 20, 2006 by Anonymous1
Modified April 16, 2024 by Irene Delgado
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