Japanese Radish, Daikon or Daicon Radish (Raphanus sativus)

Japanese Radish, Daikon or Daicon Radish (Raphanus sativus) is highly versatile, serving as an excellent option for food plots, winter forage for cattle, and soil improvement. Widely planted in Japan. Plants mature 40 days after sowing. The root is 18-24 inches long, pure white and slightly tapered. White flesh is very crispy and tender with mild pungency.

Due to its hardiness, Daikon radish continues to thrive in winter conditions, providing forage when other options may be limited. Its rapid regrowth during warmer months also supports summer forage needs. Popular for centuries in Southeast Asia as a mild-tasting food, it has recently gained popularity worldwide and can be stored for weeks in cool conditions.

Its substantial root system helps break up compact soil, even dense clay, creating pathways that benefit future crops. The Japanese name “Daikon” translates to “big root,” capturing its soil-enhancing properties, and is mainly valued as a robust cover crop, forage source, and nutritious addition to culinary dishes.

Its taproot, which can reach 18 to 24 inches, resembles a carrot and is consumed by both deer and cattle, as they eat the green tops and the radish itself. Known for its resilience, Daikon radish grows well in diverse soil types globally, making it ideal for no-till food plots. Daikon Radish is very aggressive and will germinate and thrive in most soils types around the world.

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Easy Daikon Salad Recipe

Ingredients:

2 cups julienne cut daikon radish (food processor is fine)

1 tsp kosher salt

1 tbsp seasoned rice vinegar

2 tsp granulated sugar

1 tsp sweet rice wine (mirin)

Crushed peanuts (on top: Optional)

Instructions:

1. Place daikon in colander/mesh strainer over a bowl. Sprinkle with salt. Mix well and let sit for 30 minutes. Squeeze out excess water. Rinse well with cold water. Let drain excess water.
2. Combine the rice vinegar, sugar, and rice wine. Cook in pan over medium heat, stir until sugar dissolves. 3. Transfer the daikon into an airtight container, pour in rice vinegar mixture. Shake or stir this combined mixture. Chill in fridge for 20 minutes prior to serving.