No other vegetable stirred my childhood imaginations like the “Giant Radish” of Japan. It has been grown on the Island of Sakurajima since around 1800 and is still famous in southern Japan for its fine flavor and mammoth size. Some specimens have reached 100 lbs! But it commonly ...No other vegetable stirred my childhood imaginations like the “Giant Radish” of Japan.
It has been grown on the Island of Sakurajima since around 1800 and is still famous in southern Japan for its fine flavor and mammoth size. Some specimens have reached 100 lbs! But it commonly grows to 15 pounds in its native land. It is started around the first of September and harvested in mid-winter.
Fine texture and size make this the “King of Daikons”.90 days - Full Sun - Sprouts in 3-6 Days - Ideal Temperature: 50-75 Degrees FSeed Depth: 1/4 inch - Plant Spacing: 24"Frost Hardy: Yes - Raphanus sativus - Growing Tips: Plant in late summer for harvest after the weather begins to cool. Can be lifted and stored in very cool (33F), humid conditions, where they will keep for weeks. Do not plant in spring.