White daikon radish organic

Organic white daikon radish (Raphanus sativus) from the seed company Gaia, a must-have in Asian cuisine

White daikon radish is an iconic Japanese vegetable, known for its crisp white flesh and mild flavor . Cylindrical in shape , it measures about 30 to 45 cm long and takes on a green tint on top when exposed to the sun . It is very popular in raw vegetables, fermented cuisine or simmered dishes . Its cultivation is also beneficial in the garden, as it improves soil structure and retains moisture.

Did you know?

In Japanese cuisine, daikon is served raw, pickled or cooked , but it is also used in pastries and breads , where its slightly moist texture sometimes replaces butter or oil for lighter recipes.

Spread Cylindrical root and dense 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 for faster germination. Sow directly into the ground in spring or late summer for a fall harvest.

Plant 1.5 cm (1/2") deep , spacing plants 2 to 10 cm (1-4") apart and rows 20 to 30 cm (8-12") apart. It thrives in full sun and requires regular watering for a tender, juicy root.

Harvesting and conservation

Harvest when the roots reach their optimum size , usually between 40 and 70 days . A good indicator is when the radish begins to slightly poke out of the soil

To preserve it, cut the tops and store at 1-2°C with a humidity of 85-90% in a ventilated container. It will keep for 3 to 4 weeks in these conditions.

Culinary uses

• Sliced ??into thin strips for vegetarian salads and sushi
• Marinated in vinegar to accompany Asian dishes
• Added to soups and broths , where it absorbs the flavors of spices and herbs
• Incorporated into breads and pastries for a soft texture and a slight sweet taste

Japanese Daikon Pickles (Takuan) Recipe

Ingredients :

• 1 white daikon radish, peeled and cut into rounds or sticks
• 250 ml rice vinegar
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp turmeric (for color and flavor)
• 1 bay leaf (optional)

Preparation :

1. In a saucepan, heat the rice vinegar, sugar and salt over low heat until completely dissolved.
2. Add the turmeric and mix well
3. Place the daikon pieces in a clean jar and pour the hot mixture over them.
4. Add bay leaf if desired
5. Let cool to room temperature, then close the jar and refrigerate for at least 24 hours before tasting.

These pickles bring a crunchy and tangy touch perfect to accompany rice, sushi or grilled meat dishes!

A mild-tasting and versatile radish, as delicious in the kitchen as it is useful in the vegetable garden, perfect for an autumn harvest.