Daikon Blends (Raphanus sativus var. longipinnatus.) 

Three kinds of asian oblong Daikon (White, Red and Pinkish skin), they are crisp, juicy root with mild sweetness and a clean bite—perfect for pickles, soups, stir-fries, and fresh slaws. 

Best grown in cool weather, it forms long, smooth roots when given loose, well-drained soil and steady moisture. Sow directly (daikon dislikes transplanting) from late summer to early fall for the best size and flavor; spring sowings should find a plot that doesn’t get afternoon sun, or it can bolt as days turn hot too rapidly. Plant 1–2 cm deep, thin to 10–15 cm spacing, and keep beds evenly watered to prevent pithy or cracked roots. Harvest in 45–70 days, before hard freezes, pulling gently to avoid snapping. Bonus: tender greens are also edible—try them sautéed or in miso soup.Chigarden 2026