Germ 5-7 days
A milder daikon that tolerates heat quite well, it is intended for late-spring sowing to grow and harvest through the summer. 8-12” roots can be 1 1/2”-2” in diameter, with nice white flesh. Tends to grow up out of the ground 2”-3” as it matures, developing green shoulders. A popular Japanese variety, it is crisp, juicy and hot. Great for pickling, cooking or eating raw. 150 seeds
Outdoors- Sow 1/2” deep, 1/2 -1” apart in early spring. Thin to 1-2’ apart, soon after they emerge
Harvest- 3-4 weeks after planting at 1” in diameter, pull them promptly as they rapidly decline becoming tough and pithy
Tips- They need rapid growth for optimum results, provided by fertile soil and consistent moisture. For continuous harvest make successive planting every 7-10 days when weather is still cool.