Daikon Radish

50-60 days to maturity. Daikon radish is an open-pollinated white radish that produces large, 2–6 pounds and 8–13 inches long roots while maintaining a sweet, mildly spicy flavor. It is commonly eaten raw in salads, cooked in soups and stir-fries, or pickled. Low in calories and high in water content, daikon is rich in vitamin C, calcium, folate, and potassium, and also contains fiber and digestive enzymes that support gut health. It stores well but can dry out over time if not kept properly. Due to its deep roots, daikon is often used as a cover crop to break up compacted soil and improve nutrient levels. Native to Southern and Eastern Asia, it has been cultivated in Japan for over 1,300 years. The name "daikon" comes from the Japanese words dai (big/great) and kon (root), meaning "big root," and in South Asia, it is commonly called mooli. Each packet contains 3 grams, which is about 275 seeds. Avg 2,650 seeds/oz or 44,000 seeds/lb