Radish Daikon - microgreens seeds

White-stemmed daikon microgreens with broad green leaves and a fresh, milder radish taste, ready in 7–10 days.

Easy and reliable: no soaking, quick germination and a tall, even tray of white stems.

From seed to harvest in 7–10 days: 2–3 days covered in the dark, then light.

Sow 30 g per 25 × 50 cm tray. We checked this rate in our own test trays.

Gentler than red radishes, with thick, juicy stems. Great with sushi, noodles, salads and spring rolls.

SPECIFICATION

Seed

Growing

Taste and colour

Nutrition

Radish microgreens are a source of vitamin A, vitamin C and vitamin K.*

Vitamin A contributes to the maintenance of normal vision. Vitamin C contributes to the protection of cells from oxidative stress. Vitamin K contributes to the maintenance of normal bones.

A varied and balanced diet and a healthy lifestyle are important.

* Based on published laboratory analyses of radish microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

ABOUT

Daikon means 'big root' in Japanese. The grown plant is the long white radish of Japanese cooking, eaten grated, pickled or simmered in soups and stews. As a microgreen it gives a very different tray from red radishes: thick white stems, broad green seed leaves and a fresh radish taste with a gentler heat.

The seeds are large and germinate quickly and evenly, and the seedlings grow tall and straight. That makes daikon an easy first crop and a mild, dependable base for microgreen mixes. The white stems also look clean and bright next to red and purple varieties.

Why 30 g per tray? Seed sellers give very different rates for daikon, from just over 20 g to 50 g for the same size of tray. The low end suits growers who let the seedlings grow on to the first true leaves; for a full tray cut at the seed-leaf stage, 25–35 g works well. About 30 g is also what we found in our own test trays.

IN THE KITCHEN

Daikon microgreens suit Japanese-style dishes: sushi and sashimi, hand rolls and spring rolls, soba and ramen, grilled fish or tofu. Because the taste is milder, you can use them by the handful as a salad base or in sandwiches. Add them to warm food at the very end, as heat softens them quickly. Keep them dry in a closed box in the fridge and use them within about a week.

GROWING INSTRUCTIONS