My First Experience With Daikon Radishes: Tips & Recipe

This fall, for the first time, I am growing Daikon radishes in my garden. I direct sowed seeds in a small bed back in September.

It is now mid-November and I am pulling up my first radish. I’ve never grown, or eaten a Daikon radish before. I had to do some research into ways to use them.

Pulling the Daikons by the end of November

Growing Daikon Radish – An Early Fall Crop

My experience with growing the Daikon radish was a good one. I put seeds into the back garden (early September), watered them occasionally, and watched them grow. Of course the raccoons (or possibly an armadillo) dug around the garden, but most of the radishes survived. I thinned them out a little, but they can grow fairly close together.

The first planting took place September first. One month later I planted another section with seeds from another company. I was eating the first ones in 3 months.

As is always true, the planting instructions are meant for normal (more northern climates). Wording such as; “Direct sow in Spring as soon as the soil can be worked” and “plant in late summer for a Fall harvest” or “harvest before the ground freezes”, don’t apply to my area. I can only grow cold weather crops in Florida’s “winter” months.

The fact that I planted Daikon seeds the first of September, and they grew, is very encouraging. It was still very hot in September. This type was from Annies Heirloom Seeds, and is called Raphanus sativus (organic daikon radish).

Preparing and Eating Daikon Radish

First of all, the leaves can be eaten! I only just discovered this. However, like beets, I wouldn’t want to use too many as it could keep the roots from growing well. Also, the leaves are prickly! Might just add them to the compost.

Pick the white Daikon when the top is around an inch across. A lot can be done with these radishes. Slice or shred into a salad. Stir fry with other vegetables. Make into pickled veggies.

Here is a video I found for Musaengchae. This is a quick, and instant salad made with white radish that incorporates garlic, green onion, and very little sugar. Her radish is huge, but I’m thinking that my smaller ones would work.

My Own Daikon Slaw Experience

So I have pulled a few daikon radishes from my garden. They grew so nicely that I want to keep them in mind for next year. But, I need to find a way to use them. They taste a lot like a normal red radish, to me. And I’m not a big fan.

When shredded and added to a mix of sugar (honey / Swerve – Amazon paid link), vinegar and oil, they do taste pretty good. I added carrots. The mix lasts in the fridge for three days.

Because my Tatsoi greens are also growing well by December, I can mix this Daikon slaw into a normal salad. It’s pretty good. I don’t eat much sugar, so I add as little as possible and use Swerve as much as possible. It doesn’t have a weird aftertaste like other fake sugars.

If you grow this type of radish, I’d love to hear about your favorite ways to use them.