The gigantic white root of the Daikon radish originates from Asian, probably Japan. This crisp root is rare in American groceries, but is milder and sweeter than our common red radishes even when over 15 inches long!
Estimated Picking Dates: early July
Cleaning/Preparing: Wash daikon roots before use, but not before storage unless roots are very dirty and wet! Trim tops off leaving about 1-2 inches of stalks on the root before storing or attempting to wash. Scrub the roots in a bath of cold water or under running water. A veggie brush or Norwex veggie cloth works for this job. Wash the leaves separately as you would other greens.
Storage: Trim leaves from roots BEFORE storing, immediately when you bring it home. Leave about 1 inch of stems on roots. If you leave the leaves on the roots, the leaves will draw moisture from the roots causing them to wither and it is not possible to re-crisp a root vegetable like a salad green. Store dry root in a loosely tied plastic bag (grocery bag with handles tied closed) in the refrigerator. Refrigerated radishes should last at least 2 weeks. Store the leaves as you would other herbs. I dislike radish leaves, so I compose these.
Preparing: Radishes do not need to be peeled before use. The peels add an earthy flavor to the sweet inner flesh.
Featured Recipe: Daikon Slaw
Other common uses: Pickles, roasted, and many more.
Substitutes: Daikon radish can be substituted with other varieties of radish.
Cleaning/Preparing: Wash daikon roots before use, but not before storage unless roots are very dirty and wet! Trim tops off leaving about 1-2 inches of stalks on the root before storing or attempting to wash. Scrub the roots in a bath of cold water or under running water. A veggie brush or Norwex veggie cloth works for this job. Wash the leaves separately as you would other greens.
Storage: Trim leaves from roots BEFORE storing, immediately when you bring it home. Leave about 1 inch of stems on roots. If you leave the leaves on the roots, the leaves will draw moisture from the roots causing them to wither and it is not possible to re-crisp a root vegetable like a salad green. Store dry root in a loosely tied plastic bag (grocery bag with handles tied closed) in the refrigerator. Refrigerated radishes should last at least 2 weeks. Store the leaves as you would other herbs. I dislike radish leaves, so I compose these.
Preparing: Radishes do not need to be peeled before use. The peels add an earthy flavor to the sweet inner flesh.
Featured Recipe: Daikon Slaw
Other common uses: Pickles, roasted, and many more.
Substitutes: Daikon radish can be substituted with other varieties of radish.