Miyashige Green Neck Radish (Raphanus sativus): the preferred radish for storage/preserves in Japan, in brine or pickled or fermented. Easy to grow, fast in development. The flesh and skin are two-coloured: white for the hypogeal part, and a beautiful emerald green for the part exposed to the sun. They are large in size and prefer a loose soil of at least thirty centimeters. The pulp is crunchy and never leathery. The taste is fresh and slightly spicy, nothing exaggerated, as is typical of Japanese selections. A fabulous Daikon. They don't suffer frosts and start producing seeds at around 24°C. The particular speed of growth means that it can be grown over a wide range of the year.
