Red Daikon Radish Seeds

Red Daikon Radish (Raphanus sativus var. longipinnatus) is a vibrant heirloom variety prized for its striking red skin, elongated shape, and crisp, juicy texture. The mildly spicy, slightly sweet flavor makes it a standout addition to fresh salads, pickles, and traditional Asian dishes. Growing up to 12–18 inches long, Red Daikon is ideal for fall and winter harvests, as the roots develop their best flavor in cool weather. Highly productive and versatile, this radish is a favorite for gardeners seeking both color and culinary appeal.

• Approximately 250 Seeds Per Pack
  
• Type: Open-pollinated, Cool Season
  
• USDA Zones: 2–11
  
• Days to Germinate: 5–10 days (requires Light)
  
• Days to Maturity: 60–80 days
  
• Plant Height: 12–24 inches (root length up to 18 inches)
  
• Sunlight: Full Sun to Partial Shade
  
• Soil: Loose, Deep, Well-draining
  
• Flavor: Mild, slightly spicy, crisp
  
• Use: Fresh in salads, pickled, fermented, stir-fried, roasted

Uses

Red Daikon Radishes add both flavor and color to meals:

• Fresh: Slice thinly for vibrant salads or as a crunchy garnish.
• Pickled: Ideal for kimchi, quick pickles, and traditional Asian condiments.
• Cooked: Stir-fry, roast, or add to soups for a mild, tender bite.
• Fermented: Use in kimchi, pickled vegetable mixes, or Japanese takuan.

Growing Instructions

Direct-sow Red Daikon Radish seeds outdoors in late summer to early fall for the best flavor and texture. Plant seeds 1/2 inch deep and 2 inches apart in loose, well-drained soil. Thin seedlings to 4–6 inches apart once established. Keep the soil consistently moist to prevent the roots from becoming woody or tough. Harvest when roots reach about 12–18 inches long and 2–3 inches in diameter. Cooler weather enhances flavor, making fall planting ideal. For continuous yields, stagger plantings every 2–3 weeks.