Daikon radishes are a cultivar of radish that is native to Southeast Asia. Harvesting. ‘Watermelon’: a mild, sweet radish with white skin and a pinkish center. How to Harvest and Use Radish. The roots are generally white, although the Korean variety of Daikon can be partly green. You’ll usually see the top portion of the radish poking up through the soil. Like all radishes, it is a member of the Brassicaceae family. Radishes are among the fastest-maturing garden crops. Bicolored globes with white sweet flesh and medium sized tops. Yes, you can save seed from radishes. Chinese white radishes mature in a period of three to six weeks. Medium tops and white sweet flesh. So, not only can you toss the radish root into a salad, snack on the delicious pods, but you can harvest radish seed pods as well. You can also push back the dirt and see if a bulb has grown. They have long, thick taproots that can range in size from eight inches to 24 inches. Harvest at 1" diameter. ‘French Breakfast’: a late-maturing variety that does OK in moderate heat. Harvesting Radishes . Radishes are typically ready to harvest when their roots are about 1 inch (2.5 cm) in diameter. If used for processing, roots should be allowed to grow to 12 to 14 inches. But the trick to prolonging the harvest of this nutritious vegetable lies not just in extending the planting season, but also in extending the storage time of harvested roots. When used as a food crop, Daikon radishes can be harvested approximately 60 days after planting. A popular Chinese variety is … When it appears to be almost an inch across, it is ready to pick. Radishes can be harvested by pulling or by gently loosening the surrounding soil. Tops break off easily during harvesting, so radishes should be harvested by hand. The plants produce large roots 2 to 4 inches in diameter and can range in length from 6 to 20 inches. They’re fairly simple to grow, and with regular spring and fall sowings, gardeners can fill their salad bowls with the crisp crunch of radish roots for months on end. ‘Daikon’: A white, Japanese, “winter radish” that gets large (up to 16 inches long).Best grown in cooler climates or during the cooler ends of the growing season. Oh yes, you can then compost the rest of the plant so not a stitch of it is wasted. Check your seed packet for your variety's expected size at harvest and time to maturity. By growing a number of varieties from both types, you can be harvesting radishes throughout the spring, and again in the fall and winter. Brassicaceae Raphanus sativus A general rule of thumb is that radishes are ready 22-50 days after sowing, but the timing depends on the type. I sometimes let them get bigger, but there is a fine line between a big radish and a ruined, woody one. Daikon also goes by other names including white radish, Chinese radish, and Japanese radish. 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