Korean Radish (Mu)

Radish

Zone 8a Save Garden

🌱 50d to harvest Taproot

Crisp and luminous from the first bite—Korean Radish (Mu) develops a clean, bright bite with a gently sweet, watery snap. At matu…

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 1st
Transplant / Sow Outdoors	Apr 1st
Harvest Begins	May 21st
Harvest Ends	Nov 5th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

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Frequently Asked Questions

What are common pests or diseases for Raphanus sativus (Korean radish), and how can I control them?

Watch for flea beetles and root maggots, which commonly chew holes in leaves and damage roots. Use floating row cover immediately after sowing to block adults, remove heavily infested seedlings, and rotate beds so radish isn’t planted in the same spot for at least 2 years. If you see clubroot symptoms (swollen, distorted roots and wilting), don’t replant in that soil—pull affected plants and improve soil drainage and lime according to a soil test to prevent recurrence.

How often should I water Korean radish during the main growing phase (around weeks 2–6)?

Keep the soil consistently evenly moist from germination through root bulking; aim for lightly damp soil several inches down rather than alternating dry and soggy periods. Water when the top 1 inch of soil starts to dry, typically about 1 inch per week total from rain plus irrigation, adjusting for heat and container/bed drainage. Avoid waterlogging, which can cause rotting or poor root texture.

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

Harvest at about 50 days from sowing (often earlier if roots reach size sooner), and check the shoulder of the root at the soil surface. The roots should feel firm and well-filled with a noticeable diameter typical for your row spacing—if they feel rubbery or small, give them a few more days but don’t let them get overgrown. Pull one plant to confirm size; if you see woody texture at the core, harvest immediately for the best eating quality.

Crisp and luminous from the first bite—Korean Radish (Mu) develops a clean, bright bite with a gently sweet, watery snap. At maturity (about 50 days), the roots form smooth, elongated cylinders with a pale, ivory finish and a tender, fine-grained texture that stays refreshingly crisp. Grow Mu for fresh slicing and quick pickling, where its mild character shines in bright, tangy preparations.