There are many kinds of Oriental radishes. They can be grouped, by usage into leaf and root radishes, by shape into round, long and tapered, short and bluntened radishes or by color into pure white, rose pink, dark red and green radishes. The variety best known in the United States is the long and tapered white radish commonly called Daikon or Japanese radish in the supermarkets. In the Orient, radishes are used in many ways in the kitchen. The Chinese use radish for stir-fry, soup, pickling and dried vegetable; the Korean in the famous Kimchee; the Japanese in the popular Taku-An pickles. NOTE: Most of radishes are cool season/late summer-to-late fall crops. They may perform poorly and go into premature flowering before root setting if planted in warm climates, from late spring to summer. However, there are many varieties which are heat resistant and are suitable for growing in warm summer climates. But these summer varieties will have premature flowering problem if planted in the cold weather season. It is suggested to select the right varities for the season in you planting plan. --- Please click the item name to see the details and place your order --- |
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| Japanese Daikon Radish, Mino Early Long-time favorite Daikon radish with mild pungency. Long white and tapered root. | | | Japanese Daikon Radish, Early 40 Days Fast-growing Daikon radish. White root with fine texture. | ||
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| Daikon Radish, Miyashige Green Neck Long and large Daikon with green neck and white flesh. | | | Daikon Radish, Tokinashi (All Season) Excellent radish with strong pungency. | ||
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| Daikon, Hybrid Minowase Summer Cross Excellent quality Daikon radish for cooking, pickling and salad. | | | Daikon Radish, Miyashige White Neck Large white neck Daikon radish. Very popular in the Orient. | ||
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| Oriental Radish, Hybrid April Cross Pure white and straight shape radish. Excellent quality. | | | Chinese Radish, Hybrid Everest High quality hybrid Chinese radish. | ||
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| Chinese Radish, Green Meat Chinese radish with green shoulder and white tip skin and green flesh. | | | Chinese Radish, Shinrimei (Roseheart, Red Meat, Watermelon Radish) Ball-shaped radish with bright red flesh. | ||
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| Chinese Radish, Ta-Mei-Hwa High quality Chinese white radish. | | | Chinese Radish, Red Skin Red skin radish from China. Juicy white flesh. | ||
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| Chinese Radish, Tsintao Green Dark green skin with green flesh. Very popular for eating and soup. | | | Chinese Radish, China Express Typical Chinese Lo Bok. Easy to grow. | ||
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| Korean Radish, Hybrid Tae Baek Roots with green skin and firm white flesh. Long lasting fresh. | | | Korean Radish, Hybrid Daebu Summer Resistant to heat and disease. Excellent quality. | ||
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| Korean Radish, Hybrid Altari Pure white small Korean radish. Excellent for pickling and salads. | | | Korean Radish, Hybrid Sweet Glade Top quality small radish, excellent for Kimchee. | ||
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| Oriental Radish, Shogoin Globe Round-shaped giant radish. suitable for fall to winter crop. | | | Leaf Radish, Hybrid Four Season Leafy vegetable used in making Korean Kimchee and cooking. | ||
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| Leaf Radish, Hybrid SaiSai Leaf New variety of leafy radish for cooking and pickling. | | | Leaf Radish, Hybrid Hattorikun Deep green leaves for cooking and pickling. Easy to grow. | ||
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| Leaf Radish, Hybrid Pearl Leaf Fast growing vegetable. Excellent for pickling and cooking. | | | Baby Leaf, Saisai Purple Nice baby leaves with attractive red stem. | ||
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