Daikon Radish Seeds – White Stem, Non-GMO Heirloom

stems that are prized in Asian-style cooking. It is a productive, fast variety that lets you harvest more than just the root. Who it's for A smart choice for gardeners who want to use both the roots and the greens, and for cooks who enjoy radish tops and stems in stir-fries and soups. How & when to plant Direct sow 4 weeks before your last spring frost and continue every 10–14 days for a steady supply. Sow seeds 1/2 inch deep and 1 inch apart in rows 6 inches apart, in full sun to light shade. Radishes prefer cool weather and grow well in USDA zones 2–11. Keep soil evenly moist for tender roots and lush greens. Harvest Roots are ready in about 25–30 days, and the greens can be picked earlier as a cut-and-come-again crop. Pull roots when firm and about 1 inch across, and snip young leaves and stems as needed. Benefits & uses White Stem radishes are wonderfully versatile: eat the crisp roots raw in salads, and sauté or stir-fry the white stems and leaves like other leafy greens. The tender tops work well in soups, dumpling fillings, and stir-fries, making this a low-waste garden vegetable. Growing guide: New to this variety? Read our full guide, How to Grow Daikon Radish From Seed , for step by step sowing, spacing, and harvest tips.