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Daikon

October — March

A traditional Spanish turnip

Spain has become an important winter supplier of fresh daikon for European markets. Production is mainly export-oriented and concentrated in southern coastal growing regions. Spain is competitive because it can supply fresh daikon during winter when northern Europe has limited field production.

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Varieties

 ( Oct — Mar)
The standard long white daikon is the most common export type. It has a long cylindrical root, bright white skin, white flesh with mild flavour and crispy texture.
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Harvest season by Variety

SepOctNovDecJanFebMarAprMayJunJulAug
Daikon
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Sizes and packaging

  • Usually graded by weight (g).
  • Packaging formats
    • Loose 5 kg, 9 kg, 12 kg per box
    • Flow-wrapped or tray-packed
    • Bulk
Size Weight (g)
S <100 g
M 100-300 g
L 300-600 g
XL 600> g