Radish – Daikon – Raphanus sativus Hardy Annual Heirloom. The big roots of the Daikon radish make it a clod-busting cover crop, but its also a tasty table radish with a mild flavor. The flowers are popular with chefs as edible garnishes on soups and salads. These look more like white carrots than radishes, growing up to 16″ long. Use these fresh in salads or cook them in soups and stews. Did You Know?Daikon means “big root” in Japanese. Soil & Water:Radishes prefer well-drained soil with plenty of added organic matter. They have low nutrient requirements; especially avoid excess nitrogen to promote good root development. Preferred soil pH is 6.0-7.0. Planting & Growing:Cool weather is needed for best development. Sow seed directly in fall or early spring. Radishes make good, living row markers for slower germinating crops like carrots. Harvesting & Storage: Daikon radishes may be brittle, so use care when digging up with a fork or pulling. Cut tops 2″ above crowns, wash, and refrigerate up to 2 weeks. Soil Temperature: 45-90FPlanting Depth: 1/2″Germination: 7-14 DaysHeight At Maturity: 2-3Days to Maturity: 40-45 DaysSun/Shade: Spacing After Thinning: 4″-6″Approx Seeds per 1/4 Pound: 9,261 Seeds