Daikon Radish

Form thick yellow-white tap roots that can reach lengths of 8-13 inches.

Most of the radish is underground

Breaks up shallow layers of compacted soils

Sometimes called "Biodrills" or "tillage radishes"

Adds nutrients and leaves channels so that soil dries and warms up faster in the spring

Commonly used in cover crop mixtures

Commonly eaten raw, cooked, or pickled

Tastes sweet and lightly spicy. Milder than a peppery red radish

Native to the East and South Asian countries. 

Been grown in Japan for around 1,300 years, where it was popularized during the Edo period. Radishes dry out fairly quickly after being harvested, so to combat this, the early Japanese farmers would dig ditches called Muro, and bury the Daikon radishes under a shallow layer of dirt and straw to help them last longer by retaining moisture.

Daikon in Japanese: Dai means "Big" or "great"; kon means "root" meaning: "Big root". In south asian countries it's often called mooli. 

An ancient chinese proverb says, "When white radishes are in season, doctors should take a break". Meaning that Daikon is a dietary superstar. It's a low calorie fruit, with high water content. Packed with Vitamins and nutrients including vitamin C, calcium, folate, and potassium. Daikon also contains fiber and enzymes that aid digestion. Kaikon consumption is sometimes recommended for pregnant women because of the vegetable's high folate content, which is reported to help with cell growth and development. 

Lovely addition to any clear soup or stew

Or cut them into sticks and eat them as a snack like baby carrots. Or salads

Shoulders can turn green when exposed to the sun.

Open-pollinated

Large 2-6lb roots

Stores well

Avg 2,650 seeds/oz

age 44,000 seeds/lb

Each packet contains 3 grams, which is about 275 seeds