April Cross

Family: Brassicaceae Root Vegetable

Planting Schedule

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Sweetly crisp and cool as spring air, April Cross daikon forms long, elegant roots with a clean, bright white interior and a faintly peppery snap that mellows beautifully.

The skin stays smooth and tender, while the flesh remains juicy and glassy-crisp—ideal for slicing into fresh salads, quick pickles, and bright, vinegar-forward relishes. Grow it for a steady harvest window around 60 days, when its refined shape and refreshing bite make every platter feel newly made.

Light: Full SunMaturity: 60 DaysHabit: Taproot

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April Cross Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 31st – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 24th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 14th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 14th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 18th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 14th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 12th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jul 7th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jul 3rd – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 30th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 24th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 19th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jun 9th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 31st – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 22nd – Nov 12th
Zone 9a	Direct Sow	Mar 6th	May 5th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Apr 10th – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

April Cross daikon is all about that clean, glassy-crisp bite—sweet upfront, then a peppery snap that doesn’t linger like some hotter radishes. It shines when you want brightness and crunch to stay intact, especially in quick pickles and vinegar-heavy relishes where it mellows without turning soft.

Best Uses

paper-thin slices in a vinegar-dressed spring salad (stays snappy)
quick pickles and refrigerator giardiniera-style mix-ins (holds shape and clarity)
vinegar-forward relishes or chutney-style mashes (bright, not scorching)
grated with salt for a crisp condiment that cuts through fattiness

Flavor Profile

sweet, cool crunch faintly peppery snap juicy, glassy-crisp interior mellows into gentle warmth when pickled or cooked briefly

Kitchen Pairings

rice vinegar lime juice butter miso smoked salmon sesame oil

Frequently Asked Questions

What’s the most common pest or disease problem for Raphanus sativus (daikon-type radish) and how do I control it?

For radishes, flea beetles commonly create small shot-holes in leaves and can stunt growth; control them by covering seedlings with row cover immediately after sowing and removing covers once plants are well established. If you see clubroot-type issues (wilting with swollen roots), pull and destroy affected plants and avoid planting Brassicaceae in that spot for several years, since the soil pathogen persists.

How often should I water Raphanus sativus during the main growing period to keep roots from splitting or getting pithy?

Keep soil evenly moist from germination through bulking (about weeks 3–8) with deep watering when the top 1 inch of soil dries out. Avoid letting the soil swing between very dry and very wet, because radish roots are prone to cracking and becoming tough when moisture is inconsistent.

How can I tell when Raphanus sativus (April Cross) is ready to harvest?

Start checking around 55–60 days after sowing; harvest when roots have filled out to the expected size and feel firm, not soft. If you leave roots in the ground too long after they mature, they can turn woody, so pull and refrigerate promptly once they’re ready.