Welcome to the sixth Harvest of the Month: Daikon radish!

Daikon radish will be available at your school on Monday, April 5th.

What to do?

  1. Contact your teacher to schedule a time for your tasting.
  2. Check with your teacher if any students have food allergies.
  3. Take the Harvest of the Month home and prepare them for your tasting! There are many recipe ideas included in the handouts, but you can always keep it simple.
  4. Look over the curriculum and plan key education nuggets you think your class will enjoy.
  5. Return the green canvas bag the produce came in to the pick up location.

Resources

Daikon Radish diagram labeling the root and stemLet’s talk daikon

  • What does daikon mean in Japanese? (Hint: it means “big root”!)
  • Have you ever crunched a slice?
  • Would you try it raw or cooked?

Botanical facts

  • Scientific name: Raphanus Sativus Var. Longipinnatus
  • Family: Brassicaceae
  • Classification: Root Vegetable

Reasons to eat

  • Daikon is about 93% water, so it is wonderfully crisp and refreshing.
  • Vitamin C supports immune function and helps with tissue repair.
  • Folate is important for cell growth and DNA synthesis.

Produce tips

  • Trim the leafy greens. Wrap the radish in a damp paper towel, place it in a perforated plastic bag, and refrigerate for 1–2 weeks.
  • For longer storage, freeze it for up to 6 months.

How does daikon grow?

  • Daikon is a cool-season root vegetable that likes loose, well-draining soil.
  • Give it 6–8 hours of full sun and consistent moisture.
  • Plant in late summer to early fall for a fall/winter harvest, or in early spring in cooler climates.
  • Most daikon are ready in 50–70 days.
  • Best steady growth happens between 50 and 65 degrees.

Daikon radish fun facts

  • Daikon is a Japanese word meaning “big root.” It can grow up to 20 inches long and weigh several pounds. It can even grow in large containers.
  • Its enzymes can help clean and deodorize surfaces. Daikon is featured in Korean kimchi.
  • In Japan, daikon is culturally important and appears in traditional festival dishes.
  • Daikon likely originated in Ancient India, then spread to China, Korea, and Japan.
  • Today, it grows in several California locations, especially the San Joaquin Valley, on small specialty farms and larger commercial farms.

Daikon radish recipes

Daikon Crunch Sticks

  • Peeled daikon radish
  • A little lemon juice
  • Salt or mild seasoning

Steps:

  1. An adult cuts daikon into sticks.
  2. Toss with lemon juice and seasoning.
  3. Chill before serving.

Ask an adult for help with cutting!