Daikon, also known as white radish, Japanese radish, Chinese radish, or winter radish, is a mild-flavored winter radish popular in Japanese, Chinese, and other Asian cuisines. It resembles a large, white, plump carrot and can be eaten raw, cooked, or pickled. The vegetable has fast-growing leaves and a long, white, napiform root, and is available internationally. Daikon radishes are commonly used in salads, as a garnish, and to make pickles. They can also be grated and pickled with carrot. The radish is often used to make crisp and lightly spicy pickles, and the flesh is very crunchy and juicy. When cooked, daikon tastes mellow and sweet, becoming tender, similar to a cooked turnip. The greens are very peppery with a pungent flavor that mellows slightly when cooked. Daikon radishes can be grown year-round and are primarily considered a winter vegetable widely used in Chinese, Japanese, Korean, Indian, and Southeast Asian cuisine. The radish is rich in nutrients, including vitamin C, and can be stored by removing the leaves and storing them separately. Daikon radishes are often served as a refreshing accompaniment to tempura and other deep-fried dishes, and fresh slices are also served at the end of meals to aid digestion. They can be mixed into salads, coleslaws, spiralized as a noodle substitute, thinly sliced for sandwiches, layered into spring rolls, or julienned and pickled with other vegetables.
Average seeds per pack - 400.
