Daikon TORRO

Daikon Torro is an early hybrid of Japanese radish characterized by a short vegetation period of 50 to 55 days from germination. The roots have a snow-white color on both the outer and inner surfaces, a smooth texture, and a length of about 14–15 cm with a diameter of 8–10 cm. The taste of the root is pleasantly spicy, making it popular in cooking.

One of the distinctive features of the Torro hybrid is the 'attachment' of leaves to the root head: leaves are easily removed without damaging the fruit and do not require additional tools. When growing, the root is located in the soil for approximately 65–70%, while the remaining part is above the surface, which facilitates plant care.

Torro is distinguished by high resistance to bolting and high air and soil temperatures, so it can be planted in spring under favorable conditions as well as in summer in hotter weather. After harvesting, the radish is stored in the refrigerator for up to four months and is easily washed before use. The recommended sowing density is 200–250 thousand plants per hectare.