• Radish Daikon - ready to harvest microgreens
  • Radish Daikon - ready to harvest microgreens
  • Radish Daikon - microgreens seeds for growing
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Radish Daikon - microgreens seeds

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18,00 zł
18,00 zł
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    The fastest, crunchiest microgreen you'll ever grow — from seed to plate in under 10 days.

    Very easy to grow with no soaking required — ideal for beginners and commercial growers alike; expect a generous yield of around 440g per 25×50cm tray.
    Germinates in just 2–3 days and is ready to harvest in as little as 6–10 days, making it one of the quickest microgreen crops available.
    Rich in vitamins C, A, E, and K, plus key minerals including potassium, calcium, and magnesium; contains glucosinolates that break down into beneficial isothiocyanates supporting natural
    Delivers a bright, juicy peppery heat reminiscent of a freshly sliced radish — perfect layered into ramen, piled onto sushi, tossed through Asian-inspired salads, or used as a bold garnish on tartare or tacos.
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    Radish Daikon - ready to harvest microgreens
    Radish Daikon - ready to harvest microgreens
    Radish Daikon - microgreens seeds for growing

    Details

    The fastest, crunchiest microgreen you'll ever grow — from seed to plate in under 10 days.

    Very easy to grow with no soaking required — ideal for beginners and commercial growers alike; expect a generous yield of around 440g per 25×50cm tray.
    Germinates in just 2–3 days and is ready to harvest in as little as 6–10 days, making it one of the quickest microgreen crops available.
    Rich in vitamins C, A, E, and K, plus key minerals including potassium, calcium, and magnesium; contains glucosinolates that break down into beneficial isothiocyanates supporting natural
    Delivers a bright, juicy peppery heat reminiscent of a freshly sliced radish — perfect layered into ramen, piled onto sushi, tossed through Asian-inspired salads, or used as a bold garnish on tartare or tacos.
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Radish Daikon microgreens
    Botanical Name Raphanus sativus var. longipinnatus
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color White to pale green stems; large, broad green cotyledons; sturdy and crisp.
    Flavor & Texture Bright, peppery daikon heat; juicy crunch. Intensity increases with growing time.
    Seed Count per 10g ≈900–1,400 seeds (≈90–140/g)

    Cultivation Data

    Difficulty Very easy – fast
    Preferred Medium Soil or coco coir; bottom-watering preferred
    Seeding Density (1020 tray) 30–40g per 1020 tray (25×50cm) — 30–35g is the commonly recommended range; 40g is a viable upper-end commercial rate
    Seeding Density (10x10 cm) 2.4–3.1g per 10×10cm
    Expected Yield ≈340–500g per 1020 tray (approx. 10×–12× seed weight)
    Soaking No soaking required
    Blackout Days 2–3 days (stacked or domed)
    Watering, pH & Temp Keep medium evenly moist via bottom watering; pH 6.0–7.0; temperature 18–22°C; ensure good airflow after uncovering to prevent damping off
    Sprouting Time 2–3 days
    Harvest Time 6–10 days (up to 12 days for larger, spicier greens)

    Health & Nutrition

    Vitamins C, A (carotenoids/beta-carotene), E, K, B1, B2, B3, B5, B6, B9 (folate)
    Minerals Potassium, calcium, magnesium, phosphorus, iron, copper, manganese, zinc
    Notable Compounds Glucosinolates (glucoraphenin) → isothiocyanates; anthocyanins; dietary fiber; essential amino acids
    Health Benefits Vitamin C supports immune function and collagen synthesis; isothiocyanates support natural fiber supports healthy digestion; daikon radish microgreens are notably high in vitamin E — among the highest of any microgreen variety — supporting cardiovascular health and reducing oxidative stress
    ABOUT

    Daikon Radish microgreens are among the most rewarding crops you can grow: sow today, harvest a full, dense tray of crisp, peppery greens in less than ten days. The thick white stems snap with satisfying juiciness, while the broad green cotyledons carry a clean, bright radish heat that wakes up every dish they touch — think the freshness of a just-pulled garden radish, but in a tender, bite-sized form. Chefs love them draped over sushi rolls, folded into Vietnamese-style spring rolls, or scattered across a bowl of miso soup just before serving, where the heat softens gently into the broth. Right now is the perfect moment to start a tray: the seeds germinate with almost theatrical enthusiasm, and within days you will have a lush, aromatic crop that makes even the simplest meal feel considered.

    GROWING INSTRUCTIONS
    1 Fill your tray with pre-moistened soil or coco coir to about 2–3 cm depth, levelling and gently firming the surface — a flat, even bed means every seed gets equal contact, which leads to beautifully uniform germination. No soaking needed: these seeds are ready to go straight from the packet.
    2 Scatter seeds evenly across the surface at roughly 30–40g per 25×50cm tray, aiming for seeds about 3–6mm apart. A shaker bottle or salt-shaker works brilliantly for even distribution. Give the seeds a light press into the medium with a flat board or your palm — you will feel them 'click' into the surface.
    3 Mist the seeds gently with a fine spray until the surface glistens, then stack a second tray on top (or use a blackout dome) and place in a warm dark spot at 18–22°C. For the next 2–3 days the seeds will quietly swell and crack — peek underneath and you will start to see tiny white root hairs reaching down into the medium. These are totally normal, not mould!
    4 After 2–3 days of blackout, once the seedlings are about 2–3 cm tall and pushing against the weight tray, it is time to uncover them. Water generously from the bottom on this first day of light — slide the growing tray into a shallow water tray and let it drink for 20–30 minutes. The greens will visibly perk up and start to turn a vivid green within hours of their first light exposure.
    5 From here, bottom-water every 1–2 days to keep the medium evenly moist but never waterlogged. Good airflow around the tray is your best insurance against mould — a gentle fan helps enormously in enclosed spaces. You will notice the stems thickening and the cotyledons unfurling into bold, heart-shaped leaves with a fresh, slightly spicy aroma filling the room.
    6 Harvest at 6–10 days when the cotyledons are fully open and the stems are firm and upright — this is the flavour sweet spot. Stop watering at least 12 hours before harvest so the foliage is perfectly dry. Use a sharp knife or scissors to cut just above the soil line and gather the greens straight into your container.
    7 Enjoy immediately for maximum crunch, or refrigerate dry in a sealed container for up to 7–9 days. Taste-test daily from day 6 — you will notice the heat intensifies the longer they grow, so harvest earlier for milder, juicier greens or later for a more pronounced peppery punch.

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