Hybrid. A mooli (sometimes called daikon) radish producing large, elongated roots about 30cm and more in length. Both skin and flesh are white, and the flesh has a mild taste with a crisp, juicy texture. It is more bolt-resistant than other radishes, and a June sowing we made in 2011 hadn’t bolted by October. Use the peeled roots raw in salads and crudités, or do what the Asians do and cook it in curries.
Sow June to August outdoors, leaving 30cm between rows and 10cm between plants in a row.
Approx. number of seeds per pack: 50