RADISH DAIKON LUNGO BIANCO AB
Raphanus sativus var. longipinnatus
Fast-growing, daikon radish produces large, smooth, white roots about 30 to 50 centimeters long. Native to Asia, this winter radish can be eaten raw, pickled, or sautéed. The foliage is also edible in soup, salad, or condiment. It prefers loose, well-drained, and cool soil in partial shade. Water frequently.
Winter radishes are a large root vegetable, very important in Chinese and Japanese cuisine. Sweet and juicy, they are generally eaten cooked, fresh or preserved in salt, vinegar, or dried. They can also be eaten raw. There are many varieties; in China and Japan, most varieties have white skin and flesh, long and cylindrical in shape. In northern China, there are long or round varieties, which have green or red skin and green, red, white, or pink flesh.
How to successfully sow daikon radish
Winter radishes are generally sown in July-August,
Planting distance: 30 - 40 x 50 cm. Exposure: sunny or partially shaded during periods of high heat. Suitable temperature: 13 - 20°C. Favor a sandy, deep and humus-rich soil. Water frequently.
Harvesting radishes
Harvesting takes place 2 or 3 months after sowing.
