Radish variety, called daikon, often eaten fresh, shredded in salads. Mainly used as a root vegetable in Asia, sliced and boiled in soups. This variety is white with brown/black peel. Tastes like a sweet radish. Thrives in fertile soil. Water during drought. Easily blooms if sown in spring. Repeat sowing during June or, for a better harvest, wait until mid July. Can remain in the soil late into autumn and stored like other root vegetables.

Latin name:
Sows up to:	10 M
Plant spacing:	10
Row spacing:	30
Sun exposure:	Sun to partial shade
Planting depth (cm):	1-2