Daikon (Raphanus sativus)
Introduction
Daikon is also known as Japanese radish or Giant White radish. Fresh Daikon is popular in Japan. The Daikon root has a crisp, mild flavour and is excellent fresh in salads and provides a variation to our standard vegetables. It can also be preserved and used in the preparation of relishes and other condiments.
Growing Daikon
| Propagation: | Sowing rate: 2–3 kg/ha,
Sowing depth: 1–2cm, Plant spacing: 15cm in row; 75cm between rows. |
| Yields/ha: | Expected yield 400–500g/plant (3,338t/ha) |
| First harvest: | 60–70 days after sowing |
| Soil type: | Light textured free draining soils. |
| Fertilisers: | NPK fertiliser application could be used. |
| Weed control: | Weed control is necessary for successful growing of this crop. |
| Pest/Diseases: | White butterfly, birds |
| Harvesting: | Daikon is harvested when the roots reach a diameter of approximately 5cm. Harvesting occurs 60–70 days after sowing. Hand harvesting may be suitable for small blocks. Carrot diggers are needed for larger commercial areas. |
| Marketing: | There is potential for selling Daikon on both the export and local market. Contacts made through the Vegetable Growers Federation should help exports into Asia. |
