White Daikon Radish, Heirloom Seeds

White Daikon Radish, Heirloom Seeds — The Slow-Bolting All-Season Japanese Daikon That Reaches 15–18 Inches

White Daikon (Raphanus sativus) is a dento yasai — a traditional vegetable of Japan — and one of the most versatile and reliable daikon varieties you can grow. Popular across all seasons, this slow-bolting open-pollinated variety produces long, crisp, white roots with firm flesh, strong pungency, and excellent flavor. Notably slow to bolt and never pithy, it remains harvestable even when roots reach 15–18 inches long — a genuine advantage over most daikon varieties. Cold-tolerant across all seasons, it allows for late radish harvests when other varieties have already fizzled. Perfect for fall relish trays, soups, salads, and pickling. 60–70 days.

Why Grow White Daikon?

• Slow-bolting and never pithy — harvestable even at 15–18 inches long
• All-season cold tolerance — late harvests when other varieties have fizzled
• Traditional Japanese dento yasai — centuries of cultivation and culinary use
• Strong pungency with excellent flavor — firm, white, crisp flesh
• Versatile in the kitchen — soups, salads, pickling, and relish trays
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow throughout summer for fall and early winter harvest. Sow seeds ½ inch deep, 2–3 inches apart, in rows 12–18 inches apart. Thin to 6–8 inches. Full sun. Keep soil consistently moist to prevent cracking. Deep, loose, well-draining soil produces the straightest roots.

Days to maturity: 60–70 days
Root size: Up to 15–18 inches, white
Packet size: 2.6 g / 300+ seeds
Type: Heirloom, Open-Pollinated, Annual
Spacing: 16 per sq ft
Sun: Full sun
USDA Zones: 3–12