How to Grow Long White Radish Miyashige
Wikimedia Commons
Long White Radish Miyashige
Raphanus sativus var. longipinnatus
vegetableMiyashige is a Japanese daikon radish variety producing long, slender white roots that can reach 12-16 inches in length. Known for its mild, sweet flavor and crisp, tender texture, it's excellent for fresh eating, cooking, and pickling. This heirloom variety is a staple in Asian cuisine and grows quickly in cool seasons.
When should you plant Long White Radish Miyashige in your zone?
Get a personalized planting timeline — when to start seeds, transplant, and harvest — based on your USDA zone and local frost dates. Free to start.
Example Long White Radish Miyashige timeline · Pittsburgh, PA (Zone 6b)
-
Plant Long White Radish Miyashige
Around Apr 17Near Pittsburgh's average last spring frost.
-
Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
-
Harvest Long White Radish Miyashige
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Long White Radish Miyashige dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 2-9; prefers cool-season growing in spring and fall
Sign up free to see if Long White Radish Miyashige grows in your zone — and get a personalized planting timeline.
Get my Long White Radish Miyashige timeline →Growth Stages
Seedling
2-3 weeksTiny cotyledons emerge within 5-7 days. First true leaves appear thin and deeply lobed.
Thin seedlings to final spacing of 4 inches apart when 2-3 inches tall. Remove thinnings gently to avoid disturbing remaining plants. Keep soil consistently moist.
Early Growth
3-4 weeksPlants develop 4-6 true leaves and begin establishing root systems. Shoulder of root becomes visible at soil surface.
Maintain consistent watering and ensure full sun exposure. Weed regularly to reduce competition. Monitor for flea beetles.
Root Development
3-4 weeksVisible white root expands rapidly, pushing more out of soil. Leaves grow larger and more abundant. Plant reaches 8-12 inches tall.
Continue consistent watering. Thin any remaining crowded plants. Hoe gently around plants to maintain loose soil. Avoid nitrogen-heavy fertilizers which promote leaves over roots.
Maturation
2-3 weeksRoot reaches 12-16 inches long and 1.5-2 inches diameter. Root shoulders are pure white and smooth. Leaves are full but still tender.
Reduce watering slightly to concentrate flavor. Monitor for pests and diseases. Mulch around plants to protect roots and retain moisture.
Harvest Ready
At peak readinessRoots are firm, fully elongated, and have reached desired size. White skin is unblemished and smooth.
Harvest at peak firmness. Mature radishes can be left in ground for 1-2 weeks if kept moist. Store in cool conditions immediately after harvest.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
-
Use row covers on seedlings; spray with neem oil or spinosad if infestation occurs; dust with diatomaceous earth
-
Use collars around seedlings at soil line; apply beneficial nematodes to soil; use row covers; practice crop rotation
-
Spray with strong water stream; use neem oil or insecticidal soap; introduce ladybugs or lacewings
-
Apply beneficial nematodes; ensure well-draining soil; remove debris and old plant material; rotate crops
Uses
Fresh Eating & Salads
CulinarySlice thin for crisp, refreshing salads with a mild, slightly sweet flavor. Excellent in Japanese cuisine raw as a palate cleanser or in fresh spring rolls. [source]
Pickling & Preservation
CulinaryThe long white roots are ideal for making traditional Japanese pickles (tsukemono) or quick vinegar pickles. Stores well when pickled for several months. [source]
Cooking & Stir-fries
CulinaryBecomes tender and mild when cooked in soups, stews, and stir-fries. Popular in Asian noodle dishes and can be braised or roasted. [source]
Digestive Support
MedicinalTraditional use in Asian medicine for aiding digestion and reducing bloating. Contains enzymes that help break down foods. [source]
Greens for Cooking
HouseholdThe nutritious green tops can be cooked as a leafy vegetable, used in soups, or dried for tea. Rich in vitamins A and C. [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 reach 12-16 inches long and are fully white and firm, typically 60-70 days from planting. Gently pull plants or use a garden fork to loosen soil first to avoid breaking the long roots. Harvest in morning for best crispness. Can be harvested earlier at 8-10 inches for more tender texture. Store in refrigerator crisper drawer with damp cloth for up to 3 weeks.
Fun Facts
- 🌱 Miyashige is a prized heirloom variety from Japan that has been cultivated for generations; the name 'Miyashige' refers to a region known for high-quality daikon cultivation
- 🌱 Unlike common round radishes, daikon roots can be stored for months in cool conditions like potatoes, making them an excellent winter vegetable in Asian cuisines
- 🌱 A single Long White Radish Miyashige can weigh 1-3 pounds and provide multiple meals, making it highly economical for gardeners
Gardening Terms
New to gardening? Learn about terms used in this guide:
Join 30,000 gardeners planning their gardens with LizPlants.
Get your personalized Long White Radish Miyashige planting timeline
Tell us your zip code and we'll calculate exactly when to start Long White Radish Miyashige seeds, transplant seedlings, and harvest — based on your USDA zone and local frost dates. Includes calendar reminders and printable task lists. Free to start.
Get my Long White Radish Miyashige timeline →