Fruit & Vegetable Magazine

Features Ethnocultural Vegetables in Canada Part II Resource Guides
Daikon Radish

October 7, 2016  By Fruit & Vegetable



Literally meaning large root in Japanese, the Daikon radish is also known as white radish, Japanese radish, Oriental radish, Chinese radish, lo bok and mooli (India).

Popular throughout Asia, the radish is mild in flavour, white and very large. It basically resembles a giant white carrot and can be up to 14-inches long.

The plant can tolerate high temperatures but requires plenty of moisture. In Ontario growing conditions, it can mature in 50 to 60 days, depending on the variety.

The harvested roots can be stored in a cool, dry place for a few weeks but if left in the ground, the root can become woody.

Daikon radish is used in Chinese dishes, such as turnip cake and in soups. In Japan, the radish is typically pickled or shredded and mixed soy sauce. In Pakistan, the radish leaves are boiled and flash fried or the root is cut up and mixed in salad. In India, the radish is used boiled in a variety of dishes.

Daikon may be high in dietary fibre and Vitamin C but it contains very low food energy.


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