PURPLE DAIKON RADISH Seeds, Asian Vegetable
PURPLE Daikon Radishes , Does not need to be peeled. The hottest flavor occurs about 1-2 minutes after grating and then begins to mellow. Use pickled or fresh, in salad, in soup, and in tsuyu (dipping sauce). Daikon oroshi (coarsely grated daikon using a Japanese grater) is delicious with soba noodles, tempura and Japanese-type hamburgers.
This unique, prize winning, Japanese hybrid, has bright pink skin and pink flesh with a white core. The roots are cylindrical in shape—about twice as long (6") as they are wide. Lower water content in its firm flesh intensifies its hot, spicy flavor. Popularly used for daikon oroshi because of its color and flavor. Stores well for more than 6 months when kept cool.
Daikon radishes have long been cultivated throughout Southeast Asia, where they are widely used for pickling, fermenting, relishes, stir-fries, salads, soups, and condiments. The tops are also edible and nutrient-rich. Johnny's was among the first American seed companies to offer the traditional long, white Asian daikon radish (Japanese for "big root"), and our selection today includes daikon's with purple and green-shouldered roots, a range of shapes, lengths, and flavors, as well as maturity dates, for a wide harvest season. PURPLE Radish, DAIKON RADISH Seeds
CULTURE: Daikon radishes require friable, well drained soils with a pH range of 5.8-6.8. Work soil deeply, in raised beds if possible, for straight roots and ease of harvest. Sow 2" apart, thinning to 4-6" apart, rows 24" apart. Note planting seasons in variety descriptions to reduce bolting.
HARVEST AND STORAGE: Daikon are brittle; fork or undermine and lift roots carefully. Cut tops 2" above crowns, wash, and refrigerate. Daikon can be stored at 32°F (0°C) and 95% relative humidity for 6-10 weeks.