Daikon radish
Raphanus sativus var. longipinnatus
Also known asJapanese radish · White radish · Mooli · Chinese radish · Lobok · Lo bok
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 4–10 (winter low around -34°C)
- Frost
- frost hardy
- Season
- cool (spring/fall)
Growing systems
Root mass: heavy. Thin-channel systems can't hold this crop.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Soil-based mix (Potting soil) | varies | high | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 1 | 1 | 1 | 0.8 |
| vegetative | 2 | 1 | 3 | 1.8 |
Companion-growing notes
- Heavy uptake of potassium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A fast root crop requiring deep growing medium (25 cm minimum for standard-length varieties; 40 cm for long Japanese types). Media beds with loose, obstacle-free substrate (perlite, vermiculite, or sand mix) produce the straightest roots. Any stones or compacted zones cause forking. EC 1.5-2.5 mS/cm. pH 6.0-7.0. Temperature: 10–22°C (cool-season; above 25°C, the root becomes pithy, hollow, and pungent). Moderate light (DLI 12-18 mol/m2/day). From seed to harvest: 40-60 days for standard varieties, 50-70 for larger Japanese types. Direct seed into the growing medium (daikon doesn't transplant well because the taproot is the product). Thin seedlings to 8–15 cm spacing. Short-rooted varieties ('Watermelon' radish, 'Green Meat') are better suited to shallower media beds. Harvest when the root top is 5–8 cm diameter at the soil line. Overmaturity causes hollow, spongy centers. The greens are edible throughout growth. For hydroponic growers serving Asian communities, fresh daikon is a high-volume, consistent seller year-round.