Mind the season
Sow in the season given for each variety to avoid bolting.
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A seed worth growing
A traditional fall daikon.
Miyashige is a crisp Japanese fall radish with stump-ended, cylindrical white roots, pale green near the crown, averaging 16–18" long and 2½–3" wide.
Tender and crisp, it is excellent for pickling and storage. Sow in July and early August.
About 50 days from sowing. Open-pollinated.
In stock — Packet
Know before you sow

Growing times vary with weather, soil and local conditions.
Sow in the season given for each variety to avoid bolting.
Deep, loose soil or raised beds give straight, easy-to-dig roots.
Sow 10 seeds per foot, rows 18" apart, and thin.
Fork the roots out, trim tops to 2" and store at 32°F for 6–10 weeks.
Raphanus sativus var. longipinnatus
Daikon, Korean and other specialty radishes need loose, well-drained soil at pH 5.8–6.8. Long-rooted types grow straighter and are easier to dig if you loosen the soil deeply, ideally in raised beds. Check the recommended sowing season in each variety description, since sowing at the wrong time can make plants bolt.
Counted from direct sowing.
Sow about 10 seeds per foot in rows 18" apart, then thin to one plant every 4–6".
In rows 18" apart: about 1 oz. per 260 ft., 3.9 oz. per 1,000 ft. and 7 lb. per acre.
Loosen the soil alongside the roots with a fork or undercut them before lifting, so the long roots do not snap.
Trim the tops to 2" above the crown, wash and refrigerate. Roots keep 6–10 weeks at 32°F (0°C) and 95% relative humidity.
Seed for these types is not sized.
100 seeds.
About 51,500 on average.
We want every packet you buy from Hensley’s Seed Co. to grow well for you.
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