(50 days) F-1 hybrid. Wide plumb-bob–shaped 5" long x 2½" wide roots with gorgeous Easter egg bluish-purple skin and greenish-purple shoulders are “mini” only when compared to regular, long white daikons. Mini daikon is an oxymoron (dai means ‘big’)Topped by vibrant dark green leaves with short stems blushed purple-pink. Interior flesh is ringed deep purple with streaks through white meat merging into a purple sunburst core. All sizes, from small 3" up to the 9" bombs, have excellent crunchy tender raw texture and mildly spicy flavor. When cooked, Mini becomes firm and oh-so-sweet and savory with tangy hints of rutabaga. Excellent keeper: Elisabeth fermented the last of hers with fresh cilantro the following summer. They make magenta pickles. Note: expect 10% green-shouldered white off-type roots of same flavor and texture. ⑤
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