Small red radishes and daikon are types of the same crop. Roots get pithy or sharp if left too long or stressed by heat.
EdibleCool-season crop
Growing spaceVegetable bedClimate fitUrban core · USDA 9b–10a · Valley suburbs · USDA 9a–9b · Desert outskirts · USDA 8b–9bCrop familyBrassicaceae (mustard)Life cycleAnnual cropPhoenix planting windowSeptember–March for small radishes; sow long-season daikon earlier in fall.How to plantDirect sow; do not transplant roots.Plant spacing2–3 in for small types; 4–6 in for daikonFrostTolerates light frost once established; cover during a hard freeze.Time to harvestAbout 30–60 days in the Maricopa calendar; variety-dependentSuccessionSow short rows every 1–2 weeks.Special categoriesEDIBLETypical harvestFall through spring roots; young greens are edible.
Before you plant
These conditions determine whether it will thrive.
Cold hardinessCover in a hard freeze below 28°F
Frost tolerant. Leaves may burn in the upper 20s but plants recover.
Leaves and wood: damaged below 28°FHeat toleranceNeeds afternoon shade
Turns hot, pithy and bolts quickly in warm weather. Sow through April, but late sowings get harsh fast once April turns hot.
