Miyashige

Radish

Zone 10a Save Garden

🌱 60d to harvest Taproot

Sink your senses into Miyashige’s crisp, cool snap—an elegant daikon with a clean, mildly sweet radish character and a refreshing…

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Jan 16th
Transplant / Sow Outdoors	Jan 16th
Harvest Begins	Mar 17th
Harvest Ends	Dec 19th

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)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

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Frequently Asked Questions

What pest or disease problem commonly affects Raphanus sativus (radish), and how can I manage it?

Radish commonly suffers from flea beetles (small, jumping holes in leaves) which can stunt roots, especially in warm weather. Cover seedlings with a row cover immediately after sowing, and if needed use insecticidal soap on a dry morning, reapplying every few days while beetles are active. If you see leaf spots with yellowing, remove affected leaves promptly and avoid overhead watering to reduce spread.

How often should I water Raphanus sativus during the main growing phase?

During the main root-forming period (roughly weeks 2–6 after sowing), keep the soil consistently evenly moist, not waterlogged. Water deeply about 1–2 times per week depending on weather, aiming for a damp (not soggy) seedbed and avoiding letting the top layer dry out completely, which can cause splitting and pithy roots. Mulch lightly to steady moisture, and reduce watering as roots reach full size to prevent cracking.

How do I tell when Miyashige radish (Raphanus sativus) is ready to harvest?

Harvest at about 60 days from sowing, but use the root diameter as the real trigger: pull when the shoulders are well-filled and sized for your preference. Look for the radish root to appear above the soil line with a firm, crisp texture—if it gets soft or woody, it has likely passed its ideal window. For the best quality, harvest in the morning and refrigerate promptly.

Sink your senses into Miyashige’s crisp, cool snap—an elegant daikon with a clean, mildly sweet radish character and a refreshing, juicy bite. At maturity, its long roots develop a smooth, ivory skin and a tender, fine-grained texture that stays pleasantly crisp from harvest onward. Miyashige shines in fresh preparations and shines just as brightly when grated or sliced for bold, bright sauces and quick pickles that benefit from its gentle flavor.