How to grow Daikon in New Zealand
Daikon, or mooli, is a long, white Japanese radish with crisp, mild, juicy flesh, used fresh, pickled or in stir-fries and soups. Roots can reach 30 cm or more, so deep, loose soil is essential for straight roots. It is a cool-season crop that is quick to grow in autumn and spring and turns pithy and hot in summer heat.
📖 Our full guide: How to Grow Daikon in New Zealand
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| Northland | February to April, August to October | |
| Auckland | February to April, August to October | |
| Waikato & Bay of Plenty | February to April, August to October | |
| Central North Island | February to April, September and October | Skip August in the central North Island. Hard frosts and cold soil stall seedlings, so start in September, under a cloche if you can. |
| Wellington & Lower North Island | February to April, August to October | |
| Nelson & Marlborough | February to April, August to October | |
| Canterbury | February and March, September to November | Start spring sowings in Sep under a cloche or frost cloth, as frosts run to mid October. Keep sowing through Nov with steady watering. Make the last sowing in Mar so the crop is ready before winter growth stops. |
| Otago & Southland | February and March, September to November | Sow Sep to Nov and Feb to Mar. Cover early sowings with a cloche or frost cloth, as frosts run to late October. Get the last sowing in by Mar so it sizes up before winter growth stops. |
| Central Otago | February, October and November | Start spring sowings in Oct under a cloche or frost cloth, as frosts run into early November. Keep sowing through Nov with steady watering. Make the last sowing in Feb so the crop is ready before winter growth stops. |
Not to be confused with: Radish, the small round or short salad radish, which is the same species but quicker and smaller.
Where to plant
Sow daikon in full sun in deep, friable, well-drained soil. Loosen the soil deeply and remove stones, as roots fork or snap in hard or stony ground. It grows best in the cooler halves of the year; summer heat makes roots tough, pithy and hot, and plants bolt.
- Northland, Auckland, Waikato and Bay of Plenty, Wellington, and Nelson and Marlborough: sow from August to October and February to April.
- Central North Island: skip August. Sow in September and October and from February to April.
- Canterbury and Otago and Southland: sow from September to November, covering early sowings with a cloche, and in February and March.
- Central Otago: sow in October and November under cover, and in February.
Choosing a variety
- White daikon or Minowase: the classic long, white, mild Japanese radish, 30 to 50 cm long, for eating fresh, grating and pickling.
- Mini or purple daikon types: shorter roots that suit shallower soil and pots.
- Daikon is also grown as a sprouting seed: the spicy sprouts are ready in 5 to 6 days.
How to plant
- Dig the bed deeply, removing stones, and rake to a fine surface.
- Sow seed directly about 1 cm deep in rows. Daikon does not transplant well.
- Keep moist; seedlings appear in 4 to 10 days.
- Thin seedlings to 10 to 20 cm apart so the roots can size up.
Watering and feeding
Water regularly to keep growth steady. Dry soil makes roots woody and hot, and uneven watering splits them. Daikon needs little feeding in soil enriched for a previous crop.
Pruning and care through the year
- Cover young plants with insect mesh where white butterfly is active, as daikon is a brassica relative.
- Sow a short row every few weeks for a steady supply through the cooler months.
Harvesting
Pull roots once they reach a usable size, often around 30 cm, about 50 to 60 days after sowing, before they turn pithy or hot. Loosen the soil with a fork first, as long roots snap. Daikon keeps up to two weeks in a bag in the fridge.
Roots left in the ground can be dug in as green manure at the end of the season.
Growing in pots
Grow a shorter variety in a deep pot or bag at least 30 cm deep, in full sun, and keep the mix evenly moist.
Using it
Grate daikon raw into salads and slaws, slice it into soups, stews and stir-fries, or pickle it. The young leaves can be cooked like other greens.
Companion planting
Daikon fits easily among other cool-season crops.
Good companions
Pests and diseases
As a member of the cabbage family, daikon shares brassica pests.
Pests to watch for
- White butterfly Green caterpillars and ragged holes in the leaves.
- Flea beetle Many tiny round holes in seedling leaves, made by small jumping beetles.
- Aphids Grey colonies under the leaves.
- Slugs Seedlings chewed, with slime trails.
Diseases to watch for
- Downy mildew Yellow patches on leaves with grey fuzz underneath in cool, damp weather.
Common questions
When do I sow daikon in New Zealand?
In the cooler months: August to October and February to April in most regions. In Canterbury and the south, sow from September to November and in February and March.
Why is my daikon woody or hot?
Heat, dry soil or leaving it in the ground too long. Grow it in the cooler months, water regularly and pull roots once they are a usable size.
Why are my daikon roots forked?
Stones or hard soil. Dig the bed deeply and remove stones before sowing, or grow a shorter variety.
How long does daikon take to grow?
About 50 to 60 days from sowing in the cooler months.
Can I grow daikon in a pot?
Yes, a shorter variety in a pot or bag at least 30 cm deep.
Sources we checked: Kings Seeds: Organic Radish White Daikon; Kings Seeds: Organic Daikon Radish (sprouts); Yates NZ: How to grow radishes; Yates NZ: Common problems of radishes.