Daikon radishes have long been cultivated in Asia, where they are widely used for pickling, fermenting, relishes, stir-fries, salads, soups, and condiments. The tops are also edible and nutrient-rich. Johnny's was among the first American seed companies to offer the traditional, long white Asian daikon radish (Japanese for "big root"), and our selection today includes daikons with purple and green-shouldered roots, a range of shapes, lengths, and flavors, as well as maturity dates, for a wide harvest season. See our Specialty and Daikon Radish Planting Program for specifics.
Mini daikon for pickling and kimchi.
New! Mini daikon for pickling and kimchi.
Attractive purple roots with sweet flavor and good eating quality.
Sweet-flavored, attractive purple roots.
Half-long daikon, the most common type grown for kimchi in Korea.
Traditional fall harvest Daikon of the highest quality.
Traditional fall harvest daikon.
The choice Japanese-style variety for mid and late summer harvest.
For late summer and fall.