Daikon is a classic Asian radish that is treasured for its even crisp and mild white flesh. It can be eaten raw, made into a slaw, pickled, or stir-fried. It can be quite large (as large as a forearm!), and grows quickly. This one is a lot of fun for young gardeners because of its size and mild flavor.

 Much milder than the little red radishes that many American markets carry. 

Like all our veggies, these are non-GMO.

Directions: 

1. Pick a spot that gets good sun. Watermelon radishes like rich organic soil!
2. Plant after the risk of frost, but before Mid June.
3. Sow watermelon radish seed balls 6 inches apart. 
4. Water when the soil gets dry. 
5. Harvest daikon about 45-90 days after planting.