Harvesting Korean Radish

Korean radish (Raphanus sativus var. longipinnatus), also known as mu or daikon radish, is a popular vegetable in Korean cuisine. It is a root vegetable that is typically harvested when it reaches maturity, which is around 60-70 days after sowing.

1. Timing

It is important to time the harvest of Korean radish correctly to ensure optimal flavor and texture. The radish should be harvested when it has reached its full size but before it becomes overgrown and woody. This usually occurs when the radish is about 12-18 inches long and 2-3 inches in diameter.

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2. Preparation

Prior to harvesting, make sure to loosen the soil around the radish to facilitate easier removal. Gently dig around the base of the radish using a garden fork or shovel, being careful not to damage the roots.

3. Harvesting

Once the soil is loosened, firmly grasp the radish near its base and gently pull it out of the ground. If the radish resists, you can use a garden fork to lift it out without causing any damage. Avoid pulling the radish by its leaves, as this may cause them to break off.

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4. Post-Harvest Care

After harvesting, remove any excess soil from the radish by gently brushing it off. Trim off any damaged or discolored parts of the radish using a clean knife or pruning shears. It is important to handle the radish with care to prevent bruising or injury.

Once cleaned and trimmed, Korean radishes can be stored in a cool, dry place for several weeks. Alternatively, you can store them in the refrigerator in a plastic bag to prolong their freshness.

Note: The above information is a general guideline for harvesting Korean radish. It is always recommended to refer to specific cultivar recommendations and local growing conditions for the best results.

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