Daikon radish freshly pulled in a sunny garden

How to Grow Daikon Radish From Seed

By Maxim Kaufman — Founder & CEO, Organo Republic

Updated July 2026

Daikon is a large Asian radish that produces long, white, cylindrical roots often a foot or more in length. Milder and sweeter than salad radishes, it is a staple of Japanese, Korean, and Chinese cooking, delicious grated, pickled, or simmered in soups. Daikon is a fall crop, sown in late summer to mature in the cool of autumn over about 50 to 60 days. Its deep roots also help break up and loosen heavy soil.

This is the quick guide to Daikon. For the full step-by-step on starting seeds, sowing, feeding, and troubleshooting radishes, see our complete guide to growing radishes from seed.

Quick start

Direct-sow Daikon seeds about half an inch deep in deep, loose, stone-free soil in late summer for a fall harvest. Thin seedlings to 4 to 6 inches apart so the large roots have room. Keep the soil evenly moist through the cool of autumn. Harvest the long white roots in about 50 to 60 days, before hard frost.

Best tip

Daikon is a fall crop, not a spring one; sow it in mid to late summer so the long roots mature in the cooling days of autumn. Give it deep, loose, stone-free soil so the roots grow straight and smooth, and thin generously to 4 to 6 inches. Keep the soil evenly moist, and in cold regions harvest before a hard freeze, as the big roots store for weeks.

At a glance

Botanical nameRaphanus sativus var. longipinnatus

Plant typeCool-season root vegetable (annual)

USDA zones2 to 11 (grown as a cool-season annual)

SunFull sun to part shade (6+ hours)

Days to maturity50 to 60 days

Height12 to 24 inches (tops)

Spacing1 inch, then thin to 2 to 6 inches apart

WaterEven and consistent; keep soil evenly moist

Uses

Daikon is a kitchen workhorse across East Asia. Grate it raw into crisp slaws and garnishes, or pickle it for takuan and Korean banchan. Simmered in soups, stews, and braises, it turns silky and mildly sweet, and it is classic in nimono and hot pot. The peppery leaves are edible too, and grated daikon makes a bright, digestive condiment for grilled dishes.

Frequently asked questions

How long does Daikon radish take to grow?

Daikon needs about 50 to 60 days, far longer than salad radishes. It is a fall crop, sown in late summer to mature as the weather cools.

What does a Daikon radish look like and taste like?

It forms long, white, cylindrical roots often 10 to 14 inches long and several inches thick. The flavor is mild and slightly sweet, much gentler than small salad radishes.

What is Daikon radish best used for?

Daikon is central to Asian cooking: grate it into slaws and garnishes, pickle it for takuan and banchan, or simmer it in soups and stews where it turns tender and sweet.

Any tips for growing Daikon radish?

Sow in late summer in deep, loose, stone-free soil so the long roots grow straight. Thin to about 4 to 6 inches apart, keep the soil evenly moist, and harvest in fall before hard frost.

Ready to grow your own? Daikon seeds give you big, mild Asian radishes perfect for pickling and soups. For the full step-by-step, see our complete radish growing guide linked at the top of this page.

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Want more radishes? These value packs pair Daikon with other varieties:

By Maxim Kaufman — Founder & CEO, Organo Republic

Maxim founded Organo Republic in 2017 and personally selects, tests, and grows the heirloom, non-GMO varieties the company offers. Under his leadership, Organo Republic was named Agri Business Review’s Top Non-GMO Seed Variety Solution 2026.