Japanese radish are an elongated white radish. They have a milder flavour than the common radishes, and have a crisp and crunchy texture. They have a nice light peppery and somewhat sweet taste. Most varieties of Japanese Radish grow best cooler weather. Grow in deep rich, well drained soil. Water regularly especially in warm to hot weather. Cover the garden bed with mulch. Japanese Radish tend to bolt to produce flowers and seeds much early in warm or hot weather. There are many varieties available. It pays to choose a variety that is known to do well in suit your climatic zone. The optimum size for harvesting is about the size of medium large carrots, when their flavor peaks.
Japanese Radish radish can be prepared for eating in a number of ways. They are featured in many Asian dishes, particularly Japanese recipes. They can be steamed, lightly simmered, stir-fried, pickled and even baked. They can also be used to make delightful pickles and are great in soups. The leaves, tops and shoots are also edible. Japanese Radish can also be used in salads, either as slices or after grating or cut into fine strips light carrots.
Seed Depth: Sow seed directly in the garden 1 cm (1/2 inch) deep.Seed will germinate in 3-6 days in warm soil
Space between plants: Space plants about 5-10 cm (2-4 inches) apart, after thinning the correct spacing is 12-15 cm (5-6 inches).
Harvest Time: Harvest in about 8-10 weeks, but small fruit can be picked earlier
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