Heirloom

Miyashige

Raphanus sativus var. longipinnatus

A garden with lots of green plants growing in it

Crisp Japanese-type fall radish of highest quality. "Stump-rooted" cylindrical white roots are pale green near the crown and avg. 16-18" long x 2 1/2-3" wide. A crisp, tender variety for pickling and storage. For July and early August sowing.

Harvest

50d

Days to harvest

📅

Sun

Full sun

☀️

Zones

2–11

USDA hardiness

🗺️

Height

0 ft. 6 in. - 3 ft. 0 in.

📏

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Direct Sow

Harvest

Direct Sow

Harvest

Showing dates for Miyashige in USDA Zone 7

All Zone 7 root-vegetable →

Zone Map

Click a state to update dates

Miyashige · Zones 2–11

What grows well in Zone 7? →

Growing Details

Difficulty

Easy

Spacing3–4 inches (row-to-plant spacing); 12–15 inches between rows

SoilWell-drained, loose loam or sandy loam, pH 6.0–7.0; avoid compacted or clay-heavy soil

WaterRegular; consistent 1 inch per week through rainfall or irrigation. Inconsistent watering causes cracking and hollowing

SeasonWarm season annual

FlavorMild, subtly sweet, exceptionally crisp with minimal peppery bite when grown in cool fall conditions; pithy and hot-flavored if grown in heat or outside recommended season

ColorWhite with pale green shoulders

Size16-18"

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 3	—	—	May – June	June – October
Zone 4	—	—	April – June	June – October
Zone 5	—	—	April – May	June – November
Zone 6	—	—	April – May	May – November
Zone 7	—	—	March – May	May – November
Zone 8	—	—	March – April	April – December
Zone 9	—	—	February – March	March – December
Zone 10	—	—	January – March	March – December
Zone 1	—	—	June – July	July – September
Zone 2	—	—	May – July	July – September
Zone 11	—	—	January – February	February – December
Zone 12	—	—	January – February	February – December
Zone 13	—	—	January – February	February – December

Succession Planting

Direct sow Miyashige every 14–18 days from late February through mid-May in zone 7, then pick it back up in late August through early October for fall harvests. Each planting matures around 50 days, so staggering by two weeks keeps you from pulling 30 roots all at once with nothing behind them. Skip any sowing that puts harvest during July or August heat — roots go pithy and tops bolt before they size up. The fall window is often the stronger one anyway; cool nights tighten the flesh and flea beetle pressure eases once daytime highs stay below 65°F consistently.

Complete Growing Guide

Soil: Loam (Silt), Sand. Soil pH: Neutral (6.0-8.0). Drainage: Good Drainage. Height: RAF-an-us raf-an-IS-trum sa-TEE-vus. Spread: RAF-an-us raf-an-IS-trum sa-TEE-vus. Growth rate: Rapid. Maintenance: Medium. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.

Harvesting

Miyashige reaches harvest at 50 days from sowing per Johnny's Selected Seeds. Expect 16-18" at peak. As an annual, harvest continues until frost ends the season.

Ready for harvest in 50 days from sowing or transplant. Harvest at peak ripeness for best flavor and storage life. Pick regularly to encourage continued production where applicable.

Storage & Preservation

Harvest Miyashige roots at 50 days and store immediately in a cool, humid environment—ideally 32–40°F with 90–95% relative humidity. A perforated plastic bag in the refrigerator crisper drawer works well, or layer roots in slightly damp sand in a root cellar. Expect 3–4 weeks of fresh storage before the roots begin to soften and lose crispness.

For longer preservation, slice thin and dry in a dehydrator at 140°F until brittle, or ferment thin matchsticks in salt brine for a tangy condiment. Freezing is less recommended, as Miyashige's delicate texture becomes mushy when thawed.

A gardener's tip: this variety's thin skin bruises easily, so handle gently during harvest and storage. Even minor damage accelerates decay, so inspect stored roots weekly and remove any showing soft spots.

History & Origin

Miyashige is open-pollinated, meaning seed saved from healthy plants will produce true-to-type offspring. Listed in the Johnny's Selected Seeds catalog.

Mediterranean

Advantages

+Easy to grow — beginner-friendly
+Quick harvest — ready in about 50 days
+Wide hardiness — grows in USDA zones 2-11

Companion Plants

Garlic and chives along the row edges do real work here — their sulfur compounds disrupt the host-finding of aphids and flea beetles that key in on brassica-family crops, and NC State Extension's IPM guidance supports mixing plant families to slow pest spread by breaking up large patches of pest-preferred plantings. Carrots and lettuce make good neighbors too: neither shares root depth nor pest profile with Miyashige, so there's no underground competition and no doubling up on the same insect pressure. In our zone 7 Georgia garden, we keep tomatoes well away from the daikon bed — they want sustained heat and deep water right when Miyashige wants cool soil and consistent shallow moisture, and that mismatch causes one or both crops to underperform. Fennel stays on the far end of the property; it releases anethole and other root exudates that suppress germination and stunt neighbors within a few feet.

Plant Together

Carrots

Similar growing requirements and root depth compatibility, mutual pest deterrence

Lettuce

Shallow roots don't compete, provides ground cover and moisture retention

Radishes

Break up soil for better root development, harvest before daikon matures

Spinach

Cool season companion with shallow roots, maximizes garden space efficiency

Garlic

Repels root maggots and other soil pests that damage root vegetables

Chives

Natural pest deterrent, repels aphids and improves soil health

Marigolds

Repels nematodes and other soil-dwelling pests harmful to roots

Bush Beans

Nitrogen fixation improves soil fertility without competing for space

Keep Apart

Tomatoes

Heavy feeders that compete for nutrients and may stunt root development

Fennel

Allelopathic properties inhibit growth of most root vegetables

Black Walnut

Produces juglone toxin that severely inhibits growth of most vegetables

Nutrition Facts

Calories

41kcal(2%)

Protein

0.93g(2%)

Fiber

2.8g(10%)

Carbs

9.58g(3%)

Fat

0.24g(0%)

Vitamin C

5.9mg(7%)

Vitamin A

835mcg(93%)

Vitamin K

13.2mcg(11%)

Iron

0.3mg(2%)

Calcium

33mg(3%)

Potassium

320mg(7%)

Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #170393)

Pests & Disease Resistance

Common Pests

Flea beetles, cabbage root maggots (preventable with row covers or cool-season timing)

Diseases

Fungal leaf diseases (rare in cool-season fall growth; prevent with dry foliage)

Troubleshooting Miyashige

What you'll see, why it happens, and what to do about it.

Roots crack open or hollow out at harvest — flesh has a pithy, dry core when sliced

Likely Causes

Inconsistent soil moisture — wet-dry-wet cycles after roots size up
Delaying harvest past 50 days once roots reach full size

What to Do

1.Water on a strict schedule: 1 inch per week, every week, whether from rain or drip irrigation — don't let the bed dry down and then flood it
2.Pull roots at 50 days and don't wait; Miyashige holds in the ground less gracefully than smaller radishes
3.Mulch between rows with 2–3 inches of straw to buffer soil moisture swings

Tiny round holes peppering the leaves on young seedlings, starting within the first 2 weeks after germination

Likely Causes

Flea beetles (Phyllotreta spp.) — worst in warm, dry weather, and they hit brassica-family seedlings hard
Fall plantings are especially exposed: NC State Extension notes insect populations build through spring and summer and peak by fall

What to Do

1.Lay floating row cover directly over the bed at seeding and keep it on until roots are sizing — no gaps at the edges
2.Time your fall sowing so seedlings emerge after the first real cool snap, when flea beetle pressure drops off
3.If beetles are already on the plants, a spinosad-based spray (OMRI-listed) applied in the evening can knock them back without hitting beneficial insects

Frequently Asked Questions

How long does Miyashige radish take to grow from seed to harvest?▼

Miyashige matures in approximately 50 days from sowing, making it a relatively fast crop. However, the timing of your sowing matters more than the number of days. For optimal crispness and flavor, sow in mid-July through early August so that roots develop as fall temperatures cool to 60–70°F. Spring plantings often bolt or develop a pithy texture due to heat. Plan your planting to align with fall weather, not a specific calendar date.

When should I plant Miyashige radish?▼

Sow Miyashige seeds in mid-July through early August for a fall harvest. The variety was bred for cool-season growth; timing your planting so roots mature as temperatures drop ensures the signature tender, crisp texture. Count backward from your first expected frost date—in northern zones, July sowing yields a September–October harvest before ground freezes. In warmer zones, delay sowing to late August or early September for cooler maturation.

What does Miyashige radish taste like?▼

When grown in proper cool-season conditions, Miyashige is mild, slightly sweet, and exceptionally crisp with little to no peppery bite—very different from spring-grown radishes. The tender white flesh has a clean, subtle flavor ideal for raw slicing, pickling, and fermentation. If roots taste hot or pithy, they likely matured in warm weather; this is a sign the variety was grown outside its ideal season.

Can I grow Miyashige radish in containers or pots?▼

Growing Miyashige in containers is possible but challenging due to the long root system (16–18 inches). Use deep containers at least 12–15 inches tall, filled with loose potting soil or a soil-compost blend. Container growing dries out faster than in-ground beds, so monitor moisture closely and avoid heat stress. In-ground growing in a prepared garden bed remains the preferred method for achieving the best root development and crispness.

How do I prevent forked or misshapen Miyashige roots?▼

Forking and deformation result from rocks, compacted soil, or dense clay. Before sowing, loosen soil to a depth of 18–20 inches and remove rocks and debris. Work in aged compost to improve soil structure. Thin seedlings promptly to 3–4 inches apart once they're 1 inch tall; crowded roots compress against each other and grow deformed. Loose, friable soil is non-negotiable for straight, cylindrical roots.

How long can I store fresh Miyashige radish after harvest?▼

Stored properly, fresh Miyashige keeps for 4–8 weeks in the refrigerator's crisper drawer at 32–40°F. Remove green tops before storage to prevent moisture loss, and keep roots in a damp paper towel to maintain humidity. For longer storage, ferment or pickle roots in brine for 2–3 months of shelf-stable preservation, or freeze blanched slices for up to 6 months. Cool fall storage naturally extends shelf life compared to warmer seasons.