Daikon

Daikon - Photo by studio tdes

Daikon is a large white type of radish, which originates from East and Southeast Asia. As a root vegetable it is used in Chinese, Japanese and Thai recipes. In North America it is grown as a fallow crop and the leaves can be used as animal fodder.

Names

Scientific
   Raphanus sativus subsp. longipinnatus
English
   Chinese white radish
   Daikon
   Daikon radish
   Fodder radish
   Forage radish
   Icicle radish
   Japanese radish
   Long white radish
   Oilseed radish
   Oriental radish
   White carrot
   White radish
   Winter radish
Dutch
   Chinese radijs
   Daikon
   Japanse radijs
   Witte rammenas
French
   Radis blanc
   Radis chinois
   Radis d’hiver
German
   Chinesischer Rettich
   Daikon
   Japanischer Rettich
   Winterrettich
Italian
   Daikon
   Ravanello cinese
   Ravanello giapponese
   Ravanello invernale

Taxonomy

Genus
   Raphanus
Family
   Brassicaceae
Order
   Brassicales

Basic information and facts

Origin:

East and Southeast Asia

Distribution:

East and Southeast Asia, North America, East Africa

Annual, biennial, or perennial:

It is an annual herb.

Flowers:

Leaves:

At first the leaves grow in a rosette, but later the stem elongates and branches.

Roots:

A cylindrical taproot in the shape of a giant white carrot, about 20 to 35 cm long and 5 to 10 cm in diameter. Size can differ depending on the variety.

Climate and weather:

Tropical, subtropical

Pollination:

Cross pollination by insects.

Height:

Can be up to 100 cm tall.

Spacing:

About 30 cm between rows and 15–25 cm within row.

Propagation:

Grown from seed

Harvesting:

Radishes can be harvested about 8–10 weeks after sowing.

Uses:

Roots are used raw (sometimes shredded) or in cooked dishes in Chinese, Japanese, Thai and other Asian or Southeast Asian recipes. Roots are also used pickled or dried. Leaves can be eaten as a vegetable.

Crop categories

Food crops
Forage and fodder crops
Root vegetables
Tropical crops
Vegetables

Pictures