Japanese Daikon Turnip (raphanus sativus) : heirloom Japanese variety that has been gaining popularity in taly. It is easy to sow even directly on the ground, it goes from early spring to the end of summer, it is ready in about 4 months, when it reaches 40cm long, and 3/4cm diameter, the aereal part is about 1/5 of the lenght of the radish, (this could be helpful for the harvest). Cultivation needs a loose, well-worked soil and a good irrigation, minding to avoid stagnation so the root does not break. Fertilizers should not be used either, since it may ruin the roots by inducing the formation of beards.It remains tender in spite of its size, it is also a bit spicy. The planting space should be 15*15 cem, germination is fast and easy as every radish.
The Daikon remains tender even when big, also a bit spicy. The aereal parte is edible too, and at its homeland is consumed, either raw or cooked, exceptional per soups
