This heirloom radish is very popular in Japan. The tapered roots have white skin and flesh and grow to about 5-6" long and 1" in diameter. Very crisp and mild when harvested young. It stores well and is perfect for pickling.
Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring after last frost or in late summer/early fall in a sunny location. For successive harvests, sow every 5 -10 days until late spring. Avoid sowing in the hottest part of summer, as roots may get pithy and hot. Keep soil moist. Fertilize as needed.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.