Those are daikon radishes, a mild-flavored and crispy relative of our common red radish. Hailing from Japan, daikons are scrappy, easy-to-grow and productive.
This was our first year growing daikon radishes and I’m happy with the results. Think of them as icicle radishes on steroids.
Rachel has put a few jars in brine to pickle in the fridge. We’ve also added them to kimchi, stir-fries, and eaten them fresh and crispy right from the garden.
There are apparently much larger varieties of daikons – I’d like to try those this fall. The entire bed has now bolted so I think we’re done growing daikon radishes for this year… it’s sweet potato and Seminole pumpkin time.
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3 comments
Awesome radishes man! I've had a variety of diakon I've grown for three generations of planting. Most are of a large but fair size like yours. However a few always manage to get strikingly huge! If you'd like to try them out just let me know got plenty of seeds.
David, Will these grow in South Florida? If so what season? Lyda
Yes indeed. I’d plant them in late fall, early winter.