Daikon

Growing

Sow your seeds into loose, well-draining soil once the ground has warmed, aiming for a pH between 6.0 and 7.5. Because these radishes develop massive, penetrating roots, they act as excellent "tillage" plants that can scavenge nutrients from deep in the soil profile and bring them to the surface. If you are planting in a garden alongside legumes, the decomposing roots can even release nitrogen stores in the spring. In the late fall, you can leave the plants in the ground as a winter cover crop; they are hardy enough to survive a hard freeze and will naturally break down to improve your soil structure.

When the roots reach your desired size, harvest them promptly, as they do not improve in quality after being pulled. Be prepared for a bit of a struggle if you are growing long varieties, as their shape can make them notoriously difficult to extract from the earth. For the best flavor, use the roots fresh in salads, grated as a garnish, or simmered in stews. You can also preserve the harvest by pickling the roots or drying sliced pieces to create kiriboshi-daikon. If you plan to freeze your harvest, remember to blanch the roots first to maintain their texture. For storage, keep the roots unwashed in a cool, dark cellar or your refrigerator.