Daikon Summer F1 (like Minowase Summer Cross F1) refers to heat-tolerant, fast-growing, Japanese hybrid daikon radishes ideal for summer planting, producing long, white, mild, sweet, juicy roots with firm flesh, good for salads, pickling, and stir-fries, often maturing quickly (around 50-60 days) with strong disease resistance. They need deep, light soil and consistent water to prevent bitterness, offering a crisp texture and a milder, less spicy flavor than smaller radishes, making them versatile for summer-to-fall harvests. 

Type: F1 Hybrid Daikon (Japanese radish).

Appearance: Long, conical, pure white roots, sometimes with a pale green shoulder.

Flavor/Texture: Mild, sweet, juicy, crisp, firm flesh, less pungent than red radishes.

Maturity: Fast-growing, around 50-65 days.

Uses: Excellent for salads, stir-fries, cooking, and pickling (especially kimchi).

Heat/Disease: Tolerant to heat and resistant to common diseases like Fusarium. 

Soil: Requires deep, loose, well-drained soil to allow roots to grow long.

Water: Consistent moisture is key for mild flavor; avoid drying out.

Planting: Best sown in summer for late summer/fall harvest. 

Minowase Summer Cross F1: A classic for summer crops, known for its mildness and vigor.

Japana F1: Another summer-sowing option with fine, dense flesh. 

This "beauty heart" type Chinese radish is the most popular variety grown in the middle and northern parts of China. It is also call watermelon radish. This variety is globe-shape, green shoulder with dark pink flesh. Because of their color, they are the perfect radishes to carve into flower shapes as garnish. It has a crisp texture and is mild and sweet flavored. Try eating fresh. Just thinly slice, top with fresh squeezed lime and a little salt and pepper or with sugar. For fall season sowing only.

The Korean radish is similar to the daikon radish but is shorter, rounder and usually has a green shoulder. 

Green Shoulder Spring F1: Korean green shoulder type. 60~70 days. 7~8" long,3~4" in diameter. Resistant to Club Root. Slow bolting. Small leaves and good for dense planting. Upright and uniform. Firm flesh is tender and sweet. Can be planted in spring, summer and fall.

Is Korean radish and daikon the same?

Compared to a Western radish, a Korean radish is generally much longer and bigger. ... Though similar in taste and look to daikon (Japanese radish), mu is generally shorter and rounder than daikon. It's also slightly green toward the top, whereas daikon is white throughout. 

The red radish of northern Chinese cuisine is both hot and sweet in flavour. It has bright red skin over tender, crisp, white flesh. The tops are delicious and spicy. This daikon is fast growing and slow to bolt, so it can be planted for spring or fall production. So and grow as you would turnips, thinning them to 15-20cm (6-8") apart. For home gardeners on the coast, plan on sowing short rows three or four times in March and April, and again in September and October. This will result in a steady harvest, and they won't all be ready to pick at once.

Round roots, bright red skin, and firm white skin.

One of the most popular garden varieties for 100 years! Produces high early yields of uniform 1-2" diameter, bright red globes with crisp, tender, juicy, delicious, soft white flesh. Well suited to container growing. Does well in frames and greenhouses for forcing. Excellent for fresh markets, home gardens.

French Breakfast radishes are a small to medium-sized varietal, averaging 5 to 10 centimeters in length, and have an elongated, oblong to cylindrical appearance with a single taproot. The radish’s skin is thin, taut, and smooth, showcasing a two-toned nature of fuchsia-red hues with white tips. Underneath the surface, the flesh is white, dense, succulent, and crisp with a crunchy, snap-like consistency. French Breakfast radishes have a mild, earthy, and peppery flavor. When the roots are cooked, they develop a subtly sweet, nutty, and mellow taste. In addition to the roots, the leafy green tops are edible and have a crisp texture with a vegetal, green, and slightly peppery flavor.

These radishes all feature white tips and red tops, distinguishing them from all-red varieties like the popular 'Cherry Belle' radish. Most grow small, almost cylindrical roots that are no more than 2 inches long, although some types of 'French Breakfast' may feature a more rounded shape.

Mix of red, white, rose pink, purple, and bi-color (red top, white base) radishes

Easter Egg radishes are small in size, averaging 2 to 4 centimeters in diameter, and have a round to oval appearance tapering to a single taproot. The radish’s skin is semi-thin, smooth, and taut, showcasing various hues, depending on the variety, ranging in color from pink, purple, red, and white. Underneath the surface, the white, cream-colored, to ivory flesh is dense, firm, and exceptionally crisp. The flesh is also succulent, crunchy, and moist. Easter Egg radishes are known for their colorful nature and crisp, snap-like consistency and have a mild and peppery flavor with earthy and sweet undertones. The radishes also produce green leafy tops that are broad, flat, and serrated, attached to pale green, fibrous stems. The edible leaves can grow 15 to 20 centimeters in height and contribute a vegetal, green, and piquant taste.