Incredible edible root vegetable: Daikon radish

Discover the Daikon, a ravishing root vegetable that packs a nutrient-filled punch

Daikon is a large, white, spicy radish that can grow up to 30 cm long (12 in.). It is a member of the cole family, which is loaded with nutrients and cancer-preventing qualities. Enjoy this beauty crisp and fresh in salad or with a dip, sliced into a stir-fry, or roasted until tender. Growing Daikon is simple; the most difficult part is cleaning up the long dirty roots, best done under cool running water using a plastic scrubber dedicated to vegetables. If necessary, give it a light peel or scrape.

The seeds can be sown as early as March and then every 10 days until August. They’ll be ready to harvest in 50 days. Like other radishes the daikon is a moderate to heavy feeder and is best in rich, humus soil amended with composted manure. Limit manure application to not more than a yearly application of 20 per cent of the existing soil volume, as too much manure can produce hairy, fibrous roots. For a long, straight, well-developed crop, prepare the soil at least 30 cm (12 in.) deep. A pH of 6 to 6.8 is optimal, and an early winter application of lime will help to sweeten the soil. Sow the seeds 10 to 15 cm (4 to 6 in.) apart and 2 cm (3/4 in.) deep. Unused seed will keep up to four years, with a germination rate of 80 per cent.

Following germination, apply a controlled-release organic granular fertilizer at the recommended rate to the top the seedbed’s soil. Apply a 4*2*3 liquid organic fertilizer every 10 days. I recommend a deep watering every two days. As the radish matures and pushes up from the soil, cover the top with a light dusting of cultivated soil and hill up the soil around the root. Be rigorous about weeding, as root crops do not compete well with weeds.