|
|
(Raphanus sativus)
Introduction
|
|
Daikon is also known as Japanese radish or Giant White radish. Fresh Daikon is popular in Japan. The Daikon root has a crisp, mild flavour and is excellent fresh in salads and provides a variation to our standard vegetables. It can also be preserved and used in the preparation of relishes and other condiments.
|
Growing Daikon
|
|
Propagation:
|
Sowing rate: 2–3 kg/ha
Sowing depth: 1–2cm
Plant spacing: 15cm in row; 75cm between rows
|
|
Yields/ha:
|
Expected yield: 400–500g/plant (3,338t/ha)
|
|
First harvest:
|
60–70 days after sowing
|
|
Soil type:
|
Light textured free draining soils.
|
|
Fertilisers:
|
NPK fertiliser application could be used.
|
|
Weed control:
|
Weed control is necessary for successful growing of this crop.
|
|
Pest/Diseases:
|
White butterfly, birds
|
|
Harvesting:
|
Daikon is harvested when the roots reach a diameter of approximately 5cm. Harvesting occurs 60–70 days after sowing. Hand harvesting may be suitable for small blocks. Carrot diggers are needed for larger commercial areas.
|
|
Marketing:
|
There is potential for selling Daikon on both the export and local market. Contacts made through the Vegetable Growers Federation should help exports into Asia.
|
|
Further Info:
|
|
|
|
|
|
|
|
Related Topics
|
|
|
 |
|