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Also known as a Daikon Radish, this giant white radish grows up to 2 feet long! White and crisp, with a mild sweet flavor, this Japanese radish is both unusual and delicious. It is ready to harvest in as few as 45 days, and these roots can be stored for weeks.

Japanese Minowase is an ancient heirloom radish from Japan, and has an important role in the many varieties of radish that thrive in that country; the Minowase type is one of only five strains from which nearly all of their modern hybrids were developed. Radishes are a staple of the Japanese diet, especially traditional pickled radishes.

Sowing: Since Japanese Minowase are winter radishes, they should be planted about two months before the first expected fall frost. Plant them in very rich, deeply worked up soil about 1/2″ deep and 1″ apart; later, thin the seedlings 4-6″ apart.

Growing: Radishes do well with consistently moist soil and the addition of organic matter such as compost. Do not allow the soil to dry out, but also avoid overwatering as this can cause splitting.

Harvesting: Japanese Minowase radishes can be harvested at any time up to their mature length of 24″, and keep their mild sweetness very well for up to 6 months.

Seed Saving: Radishes will cross pollinate with all other varieties of radish, and must be isolated by at least half a mile from other varieties to protect genetic purity. Allow the radish plant to fully mature and send up a flowering stalk; the pods will form and turn from green to brown. Pick the brown pods and allow them to dry for several days. Thresh out the seeds by opening the pods by hand, or by applying pressure to crush them. Store the seeds in a cool, dry place for up to five years.

Latin Name: Raphanus sativus

Type: Open Pollinated, Heirloom, Cool Season

USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 2,500

Planting Method: Direct Sow

Sunlight: Full Sun

Height: 9 Inches

Color: White

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