Daikon radish 'Miyashige' organic

Organic daikon radish 'Miyashige' (Raphanus sativus var. longipinnatus) from the seed company Gaia, an ally of the soil and the kitchen

Daikon Radish 'Miyashige' is a traditional Japanese variety renowned for its elongated 40-45 cm (16-18") roots , crisp and tender, which can weigh up to 2.5 kg (6 lb) . It is distinguished by its green shoulders when exposed to the sun and its juicy white flesh. Valued in cooking for its mild flavour, it is also an excellent soil improver , its deep roots helping to loosen compacted clay soils . This hardy radish tolerates negative temperatures down to -12°C , making it an ideal autumn crop.

Did you know?

In Japan, daikon is one of the most widely consumed vegetables and is often served pickled, grated as a condiment or added to soups . Growing it late in the season helps capture nutrients from the soil , reducing erosion and preparing the ground for subsequent crops.

Spread Deep root and erect foliage
Plant height 30 to 50 cm
Quantity per pack ± 100 seeds
Companion plants Carrot, lettuce, bean, beet, cabbage, kale, nasturtium, alliums, spinach, squash, cucumber
Enemy plants Melon, turnip, pumpkin, sunflower, potato, hyssop

Cultivation method

Soak seeds in warm water for 12 hours before sowing to encourage germination. Sow directly into open ground as soon as the soil can be worked in spring or late summer for a fall harvest.

Plant 1.5 cm (1/2") deep , spacing plants 2-10 cm (1-4") apart and rows 20-30 cm (8-12") apart. This variety grows well in full sun to partial shade , with moderate watering to prevent the roots from becoming fibrous.

Harvesting and conservation

Harvest when radishes stop holding up well in the ground , usually after 50 days . They can stay in the ground until the first frost without losing quality.

For optimal conservation, cut the tops and store at 1-2°C with a humidity of 85-90% in a well-ventilated place. Under these conditions, they will keep for 3 to 4 weeks.

Culinary uses

• Delicious in grated raw vegetables, pickles or salads
• Perfect in miso soup or stir-fried in Asian dishes
• Excellent in kimchi or fermented for a more pronounced flavor.
• Can be used in roasted or stewed vegetables, providing a subtle sweetness

Sautéed Daikon Radish and Carrots with Sesame

Ingredients :

• 1 daikon radish 'Miyashige', peeled and thinly sliced
• 2 carrots, julienned
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey or maple syrup
• 1 tsp toasted sesame seeds
• 1 pinch of chili flakes (optional)

Preparation :

1. Heat sesame oil in a skillet over medium heat
2. Add the garlic and sauté for 30 seconds
3. Stir in daikon and carrots, then sauté for 5 to 7 minutes until crisp-tender.
4. Add the soy sauce and honey, mix well and cook for another 2 minutes
5. Sprinkle with sesame seeds and chili pepper (if using) before serving

Delicious as an accompaniment to rice, tofu or a grilled fish dish!

A hardy and versatile radish, as good for the ground as for the plates, ideal for extending the harvest season.