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Radish, Daikon Microgreens seeds
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Product code:
RAD-DAI
Description
General information about Radish Daikon
Daikon radish microgreens seeds from MP SEEDS produce crisp young shoots with white stems, green leaves and a mildly spicy radish flavour. These conventional seeds are suitable for growing microgreens in trays or sprouts in a sprouter. Choose Daikon when you want a green and white garnish with a gentler peppery bite.
Daikon is also known as Japanese or Chinese radish. This growing guide is for the young shoots, rather than full-size roots. The Latin name is Raphanus sativus. For tray-grown microgreens, no pre-soaking is needed: sow directly onto moist growing medium.
| Variety | Radish Daikon |
|---|---|
| Certification | Conventional seeds |
| Seed Category | Microgreens seeds |
| Latin Name | Raphanus sativus |
| Difficulty Level | Easy |
| Seed count per gram | Approximately 66 seeds |
| Sow density 10x20 tray | 30–40 g per 10 × 20 inch tray |
| Sprout in low temp. | Yes |
| Soaking | Not required for the methods below |
| Watering | Frequent checks; keep moist without waterlogging |
| Blackout Time | Approximately 3 days |
| Total growing time | Approximately 8 days from sowing, including blackout |
| Taste | Mildly spicy, peppery radish flavour |
| Stem Color | White |
| Leaves Color | Green |
| Nutrition benefits | Vitamins C and E; potassium, calcium and magnesium |
Taste and appearance of Radish Daikon
Daikon radish microgreens combine green seed leaves with white stems and a fresh, crunchy texture. Their mild spiciness suits dishes where a stronger radish flavour would dominate. Growing conditions and harvest stage affect the intensity; shoots left to grow longer can become spicier.
The white stems distinguish Daikon from Radish Pink, which has pink stems and green leaves. Radish Red Rambo provides purple foliage and red stems. These are separate varieties, so choose according to the colour and flavour wanted on the plate.
How to grow Radish Daikon
Growing Daikon microgreens in a tray
Prepare a clean tray, growing medium and water. Moisten the medium evenly before sowing. The recommended density is 30–40 g of seeds for a 10 × 20 inch tray; this seed contains approximately 66 seeds per gram.
- Sow without pre-soaking. Spread the seeds evenly over the moist surface, avoiding dense clumps.
- Keep in blackout for approximately 3 days. Check moisture and germination regularly. Keep the medium moist without leaving the seeds in standing water.
- Move into light. After blackout, allow approximately 5 more days under light. Continue checking moisture and water as needed.
- Harvest the young shoots. The usual total is approximately 8 days from sowing. Harvest before the true leaf stage, once the seed leaves have opened. Cut above the growing medium with clean scissors or a knife.
Use the schedule as a guide and assess the crop itself. This is a short, straightforward growing cycle for beginners as well as regular growers. For more context, see the guide to radish microgreens.
Growing Daikon radish sprouts
Sprouts are grown in a clean sprouting jar or a tray designed for sprouting, rather than harvested by cutting above a growing medium.
- Rinse the seeds with clean water and drain thoroughly. Spread them out so there is room for growth and air circulation.
- Keep the sprouter in a dark place for the first 3 days. Rinse and drain 2–3 times a day, leaving the seeds moist rather than submerged.
- After this initial stage, move into indirect light. Continue the same rinsing and draining routine.
- Harvest after approximately 4–6 days in total, when the sprouts are about 3–5 cm long, before true leaves develop. Give them a final rinse and remove remaining loose hulls.
Thorough drainage and clean equipment matter throughout the cycle. The longer-growing shoots can develop a stronger spicy taste.
How to use Radish Daikon
Use Daikon microgreens to add crunch and a mild radish bite to salads, or scatter them over soup just before serving. They also suit sandwiches, wraps and Asian-inspired dishes where fresh green leaves and white stems complement the other ingredients.
Daikon sprouts offer another way to add fresh texture to a dish. Rinse the harvested shoots, remove growing-medium debris where relevant and drain or pat dry before serving. Add to hot dishes at the end if a crisp texture is wanted.
What are the nutritional benefits of Radish Daikon
Daikon microgreens contain vitamins C and E, along with minerals including potassium, calcium and magnesium.
Daikon microgreens add fresh greens to a varied diet, with a mild radish flavour that is easy to pair with everyday meals. Their crisp texture suits salads, sandwiches and soup toppings.
FAQ about Radish Daikon
How long do Daikon radish microgreens take to grow?
Approximately 8 days from sowing: about 3 days in blackout followed by about 5 days under light. Harvest before true leaves develop, using the condition of the shoots as well as the calendar.
Do Daikon radish seeds need soaking?
No pre-soaking is required for the growing methods below. Sow directly onto moist medium for microgreens, or rinse and drain before starting the sprouting method.
Are these seeds for microgreens or sprouts?
Both. Daikon microgreens are leafy shoots cut above the growing medium. Daikon radish sprouts are grown in a sprouter and harvested earlier, usually after 4–6 days. Follow the separate instructions for the crop wanted.
Are these seeds organic?
These are conventional seeds for growing Daikon microgreens or sprouts.
Are Daikon microgreens very spicy?
They have a mildly spicy radish flavour and a crisp texture. Growing conditions and a later harvest can affect the strength of that flavour.
Can this schedule be used for mature daikon roots?
No. The sowing density and harvest schedule below are for young shoots. Full-size root cultivation needs a different growing cycle and spacing.
