October 2024 – Daikon Radish

This month’s seed kit features Daikon Radish!  To support our environment, some seed kit materials are now available digitally. Follow the links to download a planting log, additional delicious recipes, and coloring pages.

Daikon Radish

Daikon is a root vegetable that is reported to have originated in the Mediterranean and was brought to China for cultivation around 500 B.C. Roots are large, often 2–4 inches in diameter and 6–20 inches long. Daikon is very easy to grow. 

Planting Instructions

Culture: In the Bay Area, the Minowase Daikon Radish may be grown in spring, after the last frost, or towards the end of summer/early fall. Direct sow seeds ¼–½ inch deep, every 12 inches in loose, rich, and loamy soil. For best planting results, choose an area that will receive full sun or partial shade. The ideal soil temperature is between 60–75°F and the ideal soil pH is 5.8–6.8. Seeds will germinate in 5–7 days. One week after germination, thin seedlings to 6–12 plants every 12 inches. Avoid excessive nitrogen in your soil or fertilizing agents to promote root growth.

Water: Water plants frequently (≈1 inch of water, every 2–3 days) to ensure that the soil remains evenly moist, but not saturated. Avoid waterlogging the plants as that could impact the root’s taste, causing it to become overly spicy or woody, and may cause root disease.

Harvest: Minowase Daikon Radishes will reach maturity in 40–50 days. Radishes may be harvested when the root tops begin extruding from the soil or when the roots are nearing 24 inches in length and 2–3 inches in diameter. Do not allow your radishes to grow too large, as they may become pithy. Loosen soil before extracting your radishes and try gently twisting the root when harvesting to reduce the risk of snapping the root. Radishes and greens may be stored, separately, in a root cellar or refrigerator for up to two weeks. For the best storage time, do not wash the roots or leaves until you are ready to use them. If refrigerating, store roots and leaves in a plastic bag or wrapped in a damp cloth or towel.

More About Daikon Radish

Daikon radish is a mild-flavored winter radish native to East Asia. Historically, daikon has been a staple in Asian cuisines, especially in Japan, Korea, and China, where it has been cultivated for centuries. The radish is notable for its long, white root which can grow several feet long. Daikon has been used in traditional medicine to aid digestion and remedy respiratory issues.

Daikon was introduced to Western civilization in the 19th century and gradually became part of global cuisine, enriching culinary traditions worldwide. The most popular variety, the 'Miyashige,' is known for its mild flavor and crisp texture. Daikon is not only a delicious addition to a variety of dishes, from salads to soups, but also a nutritional powerhouse. Low in calories yet rich in fiber, potassium, and vitamin C, it’s a nutritious choice for health-conscious individuals. Daikon leaves are also edible and rich in vitamin C, A, and phosphates. It is traditionally consumed raw, pickled, or stir-fried. More than just a food source, daikon also plays a role in crop rotation, serving as a natural soil conditioner and pest deterrent. Thanks to its deep root system, it is valued in agriculture for its ability to break up compacted soils and reduce soil erosion.

Turnip Cake (Lo Bak Go)

 Serves: 4    Prep time: 20 minutes   Cook Time: 40-50 minutes 

Ingredients:

• 5 lbs. of Daikon radish, peeled and shredded
• 4 Scallions, chopped
• 6 Dried shitake mushrooms, rehydrated
• 1 cup of water
• 4 cloves garlic, minced
• 2 tsp. of sugar
• ½ lb. of rice flour
• 1 tsp. of kosher salt
• ½ tsp. of white ground pepper
• 4 tbsp. of vegetable oil

Instructions:

1. Soak the dried shitake mushrooms in hot water for 30 minutes. Squeeze to remove extra liquid. Reserve the soaking water. Remove stems and finely chop. 
2. Peel and shred daikon radish, chop scallions, and mince garlic.  
3. In a large pot, add shredded daikon radish and 1 cup of water. Bring to a boil with a lid and then lower heat to simmer until soft and translucent (about 5–10 minutes). Remove the daikon radish and reserve water.  
4. Heat 2 tbsp. of oil in a sauté pan, diced shitake mushrooms, and sauté for 2–3 minutes, add scallions and garlic, and sauté for an additional 2–3 minutes. 
5. Combine reserved mushroom water with daikon water to make 1 cup of water mixture.  
6. In a bowl, add water mixture, rice flour, sugar, salt, and white pepper. Stir to combine. Stir in daikon radish, shitake mushrooms scallions, and garlic. 
7. Transfer the mixture to a greased or lined baking pan. Steam for 30–40 minutes until a skewer comes out clean when inserted.  
8. Remove from steamer and cool to room temperature. Place in refrigerator for 4 hours or overnight.  
9. Slice daikon cake into small squares or triangles. Heat 2 tbsp. of oil in a sauté pan on medium heat, pan fry each side of the cake for 2–3 minutes until golden.

Craft: Biodegradable Seed Starter Pots

You’ll Need:

• newspaper or other scrap paper
• Scissors
• A small can or straight-sided jar or cup to use as a mold
• Water
• Potting soil and seeds

Instructions:

1. Cut the paper so that it is at least 1–inch taller than the mold and wrap around it one and a half times.  
2. Roll paper around the mold then push the overhanging portion over the edge to create a flat bottom. 
3. Moisten seam and flaps and press to mold. Gently slide off the mold and allow it to dry. 
4. Fill with moistened soil and sow seeds as per seed packet instructions. 
5. Note: Paper pots dry quicker than plastic pots, so check moisture daily and water as needed. Open or rip off the bottom before planting in a garden or larger pot.