Red radish Early Long White, also known as daikon, is an early hybrid developed by breeding companies from South Korea and Japan. The vegetation period of this variety ranges from 50 to 65 days, allowing for harvest during the autumn season. The plant prefers cultivation in open ground on light, loose, and moist soils, and develops better with moderate regular watering and non-dense planting. The hybrid is resistant to cracking, splitting, and fungal diseases, ensuring stable and high-quality yields.
The roots of Early Long White have an elongated cylindrical shape, reaching lengths of 35 to 50 cm and thicknesses of 4 to 6.5 cm, with weights ranging from 800 to 1000 grams. The root skin is snow-white, without green spots on the leaf rosette, and the flesh has a crisp, juicy texture with a mild, non-bitter flavor. Due to its high content of vitamin C and B, enzymes, and phytoncides, this radish is not only delicious but also beneficial for health.
Early Long White possesses high commercial qualities, including uniformity, good transportability, and a long storage life without loss of flavor, making it popular for both fresh consumption and culinary processing. It is ideal for preparing salads, soups, and other dishes, confirming its versatility and popularity among vegetable growers and consumers.
