Agriculture Reference
In-Depth Information
Daikon (mooli)
Varieties:
'Minowase', 'Tsukushi Spring Cross' (F1)
Technically an Asian radish, daikon (also known as mooli) is a large root with a
sweet flavour that can be eaten raw or cooked. Most varieties are white-fleshed
with a thin white or black skin and can get up to a truly impressive 35cm long and
10cm thick with no loss of flavour or texture. Some varieties (such as 'Kuromaru')
are hot and peppery, so read seed descriptions carefully. Daikon is a useful vege-
table for winter use as it can be left in the ground until needed.
Preparation
Keep the area well watered, particularly in hot weather, and free of debris.
Daikon prefers light, rich soil, so if you are growing on clay you will need to work
some compost into the top few inches to give the plants a good start. A variety of
daikon called 'tillage radish' is used commercially to break through soil pan and
improve drainage in clay soils by allowing the large taproot to rot where it
stands, leaving a column of organic material. The tops make good compost, but
can also be cooked as greens. However, in the context of polytunnels it is worth
mentioning that rotting daikon roots do not smell at all appealing, and the odour
persists for some weeks.
Sowing
Sow every 2-3cm in shallow rows 15cm apart, covered with light soil or seed com-
post, and water in. Do not be tempted to sow earlier than May unless you have a
particularly bolt-resistant variety.
Growing
For large roots to develop the plants must not become crowded, so thin them out
to 10cm apart in the row as they grow; the young greens are delicious. Keep the
plants well weeded and moist to allow them to grow away from pest damage.
Summer-sown daikon takes only six to eight weeks to get big enough to eat as a
baby vegetable, but plantings in September and October will not reach maturity
until late winter and will then stand until needed.
Harvesting and storage
Lift with the aid of a garden fork and pull, as you would with parsnips. Once
harvested, daikon can be kept in a sealed bag in the fridge for about a week, but
the fresh leaves, which are edible and good, do not tolerate refrigeration and
