White Daïkon Mino Early Organic Radish - Ferme de Sainte Marthe seeds

The 'Mino Early' daikon radish is an early white radish variety, with good heat tolerance, that produces a long, smooth, white-skinned and fleshed conical root, reaching up to 40cm (16in) long and 5cm (2in) wide. This root offers tender and crunchy flesh, as well as a sweet and pleasant flavor. This root vegetable prefers a sandy, deep, and humus-rich soil. It requires frequent watering. It is sown in July-August for a harvest in September-October.

The radish is a fairly hardy annual or biennial vegetable plant, belonging to the Brassicaceae family, of which the root is mainly consumed raw, but the freshly picked leaves can also be added to soups or broths.

Possibly known since the Neolithic era, the radish is believed to originate from the Far East. The name "radish" comes from the Latin "radix," which simply means a root. Although it was widely consumed by the ancient Egyptians, Romans, and during the Middle Ages, in forms probably different from what we know today, it was only in the 16th century that black radish arrived in France, and in the 18th century that black radishes and small red and white radishes started to be consumed.

There are radishes of different colours, from the most common red ones, but also pink, white, or grey. They are generally classified into 2 main types: monthly radishes, represented by small-rooted varieties, and radish raves, represented by long-rooted varieties. There are also Japanese radishes, or "daikon," which have a long white and conical root, sometimes marketed as turnips. Radishes of this type are widely used in Chinese or Japanese cuisine. Their flesh is juicy and slightly sweet. They are usually consumed cooked, fresh, or even dried, preserved in vinegar or salt.

Winter radishes have a large taproot with black, pink, or purple skin. Their flesh is white. Their leaves are green and cut, forming a compact tuft at the base of the plant. They have a much stronger taste than monthly radishes. With a pungent flavour, they can be enjoyed cooked, like turnips, or raw, like carrots.

Winter radishes are reputed to have many virtues. They contain vitamin C and sulfur, as well as phosphorus and magnesium. They are anti-scorbutic and diuretic, and are recommended for people with liver and gallbladder problems. 

Harvest and storage

The harvest of the radish root takes place from July to October, depending on the varieties and the sowing date. Harvest by gently lifting with a fork-spade and let them dry on the ground before bringing them inside.

Gardener's tips

To have crunchy radishes throughout the season, it is good to spread out the sowings.

Sowing every 2 to 3 weeks ensures having radishes that are always perfect to consume.