Oriental Root Radish and Leafy Radish </BR>(Daikon, Lo Bok)

There are many kinds of Oriental radishes. They can be grouped, by usage into leaf and root radishes, by shape into round, long and tapered, short and bluntened radishes or by color into pure white, rose pink, dark red and green radishes. The variety best known in the United States is the long and tapered white radish commonly called Daikon or Japanese radish in the supermarkets. In the Orient, radishes are used in many ways in the kitchen. The Chinese use radish for stir-fry, soup, pickling and dried vegetable; the Korean in the famous Kimchee; the Japanese in the popular Taku-An pickles.

NOTE: Most of radishes are cool season/late summer-to-late fall crops. They may perform poorly and go into premature flowering before root setting if planted in warm climates, from late spring to summer. However, there are many varieties which are heat resistant and are suitable for growing in warm summer climates. But these summer varieties will have premature flowering problem if planted in the cold weather season. It is suggested to select the right varities for the season in you planting plan.

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Japanese Daikon Radish, Mino Early
Japanese Daikon Radish, Mino Early

Long-time favorite Daikon radish with mild pungency. Long white and tapered root.

Japanese Daikon Radish, Early 40 Days
Japanese Daikon Radish, Early 40 Days

Fast-growing Daikon radish. White root with fine texture.

Daikon Radish, Miyashige Green Neck
Daikon Radish, Miyashige Green Neck

Long and large Daikon with green neck and white flesh.

Daikon Radish, Tokinashi (All Season)
Daikon Radish, Tokinashi (All Season)

Excellent radish with strong pungency.

Daikon, Hybrid Minowase Summer Cross
Daikon, Hybrid Minowase Summer Cross

Excellent quality Daikon radish for cooking, pickling and salad.

Daikon Radish, Miyashige White Neck
Daikon Radish, Miyashige White Neck

Large white neck Daikon radish. Very popular in the Orient.

Japanese Radish, Hybrid April Cross
Japanese Radish, Hybrid April Cross

Pure white and straight shape radish. Excellent quality.

Chinese Radish, Hybrid Everest
Chinese Radish, Hybrid Everest

High quality hybrid Chinese radish.

Daikon Radish, Hybrid Oharu
Daikon Radish, Hybrid Oharu

Excellent radish with green neck.

Chinese Radish, Green Meat
Chinese Radish, Green Meat

Chinese radish with green shoulder and white tip skin and green flesh.

Chinese Radish, Shinrimei<br> (Roseheart, Red Meat, Watermelon Radish)
Chinese Radish, Shinrimei
(Roseheart, Red Meat, Watermelon Radish)


Ball-shaped radish with bright red flesh.

Chinese Radish, Ta-Mei-Hwa
Chinese Radish, Ta-Mei-Hwa

High quality Chinese white radish.

Chinese Radish, Red Skin
Chinese Radish, Red Skin

Red skin radish from China. Juicy white flesh.

Chinese Radish, China Express
Chinese Radish, China Express

Typical Chinese Lo Bok. Easy to grow.

Korean Radish, Hybrid Tae Baek
Korean Radish, Hybrid Tae Baek

Roots with green skin and firm white flesh. Long lasting fresh.

Korean Radish, Hybrid Daebu Summer
Korean Radish, Hybrid Daebu Summer

Resistant to heat and disease. Excellent quality.

Korean Radish, Hybrid Altari
Korean Radish, Hybrid Altari

Pure white small Korean radish. Excellent for pickling and salads.

Korean Radish, Hybrid Sweet Glade
Korean Radish, Hybrid Sweet Glade

Top quality small radish, excellent for Kimchee.

Oriental Radish, Shogoin Globe
Oriental Radish, Shogoin Globe

Round-shaped giant radish. suitable for fall to winter crop.

Leaf Radish, Hybrid Four Season
Leaf Radish, Hybrid Four Season

Leafy vegetable used in making Korean Kimchee and cooking.

Leaf Radish, Hybrid Hattorikun
Leaf Radish, Hybrid Hattorikun

Deep green leaves for cooking and pickling. Easy to grow.

Leaf Radish, Hybrid Pearl Leaf
Leaf Radish, Hybrid Pearl Leaf

Fast growing vegetable. Excellent for pickling and cooking.

Baby Leaf, Saisai Purple
Baby Leaf, Saisai Purple

Nice baby leaves with attractive red stem.


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