Oriental Radish, Daikon Radish 'Omny'

I planted in October, zone 9. The following spring (Feb/March/April), I was harvesting nice daikon. It was slightly spicy, lots of gorgeo...Read Moreus green leaves that can also be eaten. I have clay loam soil, and they probably could have gotten bigger (but, I didn't thin them at all, until I started harvesting, and I could have left them in the ground longer). The later harvests were definitely bigger. They were all pretty much perfect! Very little insect damage to the leaves or roots. Nice and crispy, too, even though I accidentally left one in a box during some warm daytime weather and found it a week later -- still crisp!

I will definitely plant more. I'll see what it does at other times of the year. People mentioned to me that they cook the roots and leaves and make Asian soup; pickle the roots raw as a tonic (such as for digestion); stir-fry the leaves with oil and soy sauce with a sprinkling of sesame; and even take a therapeutic bath using the dried leaves!

An adaptable "all-season" type hybrid. It is relatively easy to grow year round, and the best choice for anyone who wants to grow a singl...Read Moree variety. It is an all-white, tapered root. Omny is juicy, crisp and mild and is tolerant to premature bolting. "

This is a popular all-season Japanese daikon with white flesh and mildly spicy flavor. It has very good bolt resistance. Harvest when roots reach 10"-16" long. Use in soup, salad, pickled or freshly grated. This juicy, crisp radish is tolerant to soft rot, mosaic virus and black rot. The roots thicken fast, are highly uniform, vigorous and easy-to-grow. hybrid (63 day)