Seed |Daikon Murasaki Radish

1 sachet

$3.99 CAD

Seed |Daikon Murasaki Radish

$3.99 CAD

Quantity

Japanese daikon radish with purple skin and delicate pinkish-white flesh. Its flavor is mild, crisp, and only slightly spicy, making it enjoyable both raw and cooked. The leaves are also edible and very tasty. Rare seeds!

Daikon Murasaki Radish

The Daikon Murasaki radish is part of the ancient history of Japanese radishes, cultivated and selected in East Asia for over a thousand years.

In Japan, daikon occupies a central place in traditional food, both for its nutritional value and for its ability to be preserved, to nourish and to heal.

Coloured daikons, including Murasaki Daikon (purple daikon), are among the traditional local varieties, known as zairaishū.

These lines do not come from modern selection programs, but from peasant selections, carried out over generations through observation, use and adaptation to the terroir.

Unlike standardized varieties, Daikon Murasaki has not always had a single, fixed name.

It was identified by its color, shape, mild flavor and culinary use, with each region and family preserving its own seeds according to local climatic conditions and food needs.

Its purple skin, due to the natural presence of anthocyanins, was valued as much for its beauty as for its nutritional qualities.

In traditional Japanese cuisine, this radish was eaten raw, cooked, pickled or fermented, and its leaves were also used, reflecting a respectful and complete approach to food, where nothing is wasted.

Today, the Daikon Murasaki radish represents a living heritage of Japanese agriculture: a variety shaped by time, soil and passed-down techniques, a symbol of agricultural diversity, sobriety and a deep link between culture and food.

1. Grated Daikon Murasaki with crunchy vegetables (daikon oroshi)

Fresh, digestif

Ingredients (2 servings)

Daikon Murasaki radish: 150 g

Carrot: 50 g

Cucumber: 50 g

Soy sauce: 10 g

Rice vinegar: 5 g

Preparation
Grate the daikon finely. Cut the carrot and cucumber into very thin julienne strips. Mix gently. Serve chilled as a side dish.

Classic combination: daikon + carrot (sweetness + crunch)

2. Daikon Murasaki and pickled cucumber (sunomono)

Light and refreshing

Ingredients (1 jar)

Daikon Murasaki radish: 200 g

Cucumber: 100 g

Salt: 6 g

Sugar: 15 g

Rice vinegar: 40 g

Preparation
Thinly slice the vegetables. Salt for 15 minutes, then drain. Add sugar and vinegar. Let rest for 1–2 hours in the refrigerator.

Traditional pairing: daikon + cucumber

3. Daikon Murasaki simmered with carrot and shiitake (nimono)

Comforting family dish

Ingredients (2–3 servings)

Daikon Murasaki radish: 350 g

Carrot: 150 g

Fresh shiitake mushrooms: 100g

Water: 700 g

Soy sauce: 20 g

Mirin: 15 g

Sugar: 10 g

Preparation
Cut the vegetables into large pieces. Cook the daikon for 15 minutes first, then add the carrot and shiitake mushrooms. Season and simmer for 25–30 minutes.

A very Japanese combination: daikon + shiitake

4. Daikon, leek and turnip soup

Gentle and balancing

Ingredients (2 bowls)

Daikon Murasaki radish: 200 g

Leek: 100 g

White turnip: 100 g

Water or light broth: 800 g

Soy sauce: 10 g

Fresh ginger: 5 g

Preparation
Slice the vegetables into thin rounds. Cook over low heat for 15–20 minutes. Add soy sauce and ginger at the end of cooking.

Ideal winter combination: daikon + leek

5. Daikon leaves stir-fried with green vegetables

Traditional anti-waste

Ingredients (2 servings)

Daikon Murasaki leaves: 100 g

Bok choy or pak choi: 100 g

Green onion: 30 g

Oil: 10 g

Soy sauce: 10 g

Preparation
Chop the leaves and bok choy. Stir-fry quickly over high heat, adding the green onion and soy sauce at the end of cooking.

Excellent combination: daikon leaves + bok choy

6. Fermented Daikon Murasaki with root vegetables (tsukemono)

Traditional preservation

Ingredients (1 jar)

Daikon Murasaki radish: 250 g

Carrot: 100 g

Turnip: 50 g

Non-iodized salt: 8 g

Preparation
Cut the vegetables into sticks. Mix with the salt, pack tightly into a jar. Ferment for 3–5 days at room temperature, then refrigerate.

Balanced fermentation: daikon + carrot + turnip

This radish needs to be grown very early in the spring because it does not tolerate heat or

You cultivate it from autumn to mid-August and leave it in the ground until winter.

For the distance between radishes, use the length of your hand and put 2 seeds per hole in the soil.

Our seeds are vigorous, open-pollinated, and adapted to the Quebec climate.

Species: Raphanus sativus
Direct sowing: First and second week of May (sowing consecutively each week).
To have radishes in the fall, sow them during the first and second weeks of August. To enjoy radishes in the colder months
For an outdoor greenhouse or a cold frame greenhouse, you can start sowing around mid-August in consecutive sowings until the end of September, to have radishes during the cold winter season.
Sowing depth: 1-1.5 cm
Germination time: 3-8 days
Soil: Poor, humus-rich, loose and well-drained
Location: Does not tolerate heat but tolerates shade and winter cold very well
Spacing between plants: 15-20 cm
Mature height: 20-30 cm
Maturity: 55-60 days
Seed per envelope: +/- 75

Our seeds are guaranteed for the year of purchase.