How to Grow Daikon Long White
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Daikon Long White
Raphanus sativus var. longipinnatus
vegetableDaikon Long White is a mild, crisp Asian radish with an elongated white root that can reach 12-18 inches in length. Known for its tender texture and slightly sweet flavor, it thrives in cool seasons and is a staple in Asian cuisine. The plant produces edible greens and a substantial taproot that stores well.
When should you plant Daikon Long White in your zone?
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Example Daikon Long White timeline · Pittsburgh, PA (Zone 6b)
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Plant Daikon Long White
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Daikon Long White
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Daikon Long White dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; prefers cooler seasons (spring and fall)
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Get my Daikon Long White timeline →Growth Stages
Seedling
7-10 daysCotyledons emerge within 3-7 days; first true leaves appear, seedlings are tender and vulnerable
Keep soil consistently moist; thin seedlings to proper spacing when 1-2 inches tall; protect from cutworms with collars or row covers
Vegetative Growth
2-3 weeksFoliage expands with deeply lobed compound leaves; root begins developing beneath soil surface; plant is 4-8 inches tall
Maintain consistent watering; thin excess seedlings carefully; apply 1-2 inches of mulch to regulate soil temperature and moisture; monitor for flea beetles on leaves
Root Development
3-4 weeksRoot rapidly elongates and thickens beneath soil; foliage becomes denser; shoulders of root may push slightly above soil surface
Continue consistent watering; hill soil around roots if shoulders are exposed to sunlight (causes greening); reduce nitrogen to prevent excessive leaf growth; thin competing plants
Maturation
1-2 weeksRoot reaches full size (12-18 inches), white skin becomes smooth and glossy; leaves mature to full size but remain edible
Maintain even moisture; avoid overwatering as roots near harvest are prone to splitting; stop fertilizing; observe for pest damage
Harvest
Harvest window is 1-2 weeks; use immediately or storeRoot is firm, crisp, and mild; skin is unblemished; root diameter is 1.5-2 inches at shoulder
Harvest by gently pulling when soil is moist; cut greens separately if desired; use immediately or store in cool conditions; late harvest risks woody, pithy roots
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use floating row covers until plants are established; apply neem oil or insecticidal soap; spray with spinosad if damage is severe
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Install fine mesh netting; use Bacillus thuringiensis (Bt) spray; apply spinosad; monitor leaves for eggs and remove by hand
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Use collars around seedling bases; apply diatomaceous earth around stems; use beneficial nematodes; apply spinosad to soil
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Spray with strong water jet; apply insecticidal soap; use neem oil; introduce ladybugs or lacewings
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and
Remove by hand at night; use beer traps; apply copper tape barriers; sprinkle diatomaceous earth
Uses
Fresh slicing and salads
CulinaryThe crisp, mildly sweet root is sliced thin for fresh salads, pickles, and Asian cuisine. Excellent raw in slaws, sushi, or as a crudité. [source]
Roasting and braising
CulinaryCubed or halved, daikon becomes tender and slightly sweet when roasted or braised in soups and stews. Popular in Asian comfort dishes and root vegetable medleys. [source]
Preserved and pickled
CulinarySliced daikon pickles (takuan in Japan) are a traditional preserved condiment that stores for months. Adds umami depth and probiotic value when fermented. [source]
Digestive and respiratory support
MedicinalDaikon contains enzymes and glucosinolates that may aid digestion and support respiratory health. Traditionally used in Asian medicine for detoxification. [source]
Edible greens
CulinaryThe tender leaves are nutritious, slightly peppery, and can be cooked like spinach or kale. Rich in vitamins A, C, and calcium. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest when roots are 12-18 inches long and 1.5-2 inches in diameter at the shoulder—check by gently uncovering the top of the root. Best harvested in cool weather (below 65°F) for optimal crispness and mild flavor. Pull gently when soil is moist to avoid breaking the root. Greens can be harvested at any time and are edible raw or cooked. In storage, separate greens from roots to extend shelf life. Roots store 2-3 weeks in a cool cellar (32-40°F) or 3-4 weeks in the refrigerator crisper; remove any damaged roots immediately.
Fun Facts
- 🌱 Daikon Long White can grow up to 18 inches long but remains mild and crisp, unlike small European radishes which become peppery with size.
- 🌱 In Japan, daikon is the most widely consumed vegetable and is used to make takuan pickles, a staple side dish served with nearly every meal.
- 🌱 The name 'daikon' comes from Japanese and Chinese (大根 dà gēn), meaning 'big root,' reflecting this variety's impressive size compared to other radishes.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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