Daikon

Daikon is a type of mild, large white radish that originated in East Asia and is now a staple in Japanese, Chinese, and Korean cuisines. Its name means “big root” in Japanese, a fitting description for this crisp, juicy vegetable that can grow over a foot long! A member of the Brassicaceae family (alongside cabbage, kale, and mustard greens), daikon grows in cool weather and loose, well-drained soil, where it develops a mild flavor and crunchy texture. 

There are many daikon varieties, ranging in shape, color, and taste. The purple daikon stands out for its violet skin and flesh, along with a slightly sweeter, less peppery flavor than the more common white version. It’s crisp and juicy when raw and becomes even sweeter when cooked.

Wash & Store

Rinse daikon under cool water to remove any soil. If you’re storing it for later use, remove the leafy greens (they’ll draw moisture from the root) and store both separately in the refrigerator. The root keeps well for up to two weeks in a produce drawer or wrapped in a damp towel inside a container, while the greens should be used within a few days.

How to Use Daikon

Both daikon roots and greens can be eaten raw or cooked. The greens will be more bitter raw, and become more mild after cooking. And while the skin of the roots can be eaten, it is slightly fibrous so some prefer to peel it.

How to Use Daikon Roots:

• Slice raw into rounds or sticks for snacking with hummus.

• Shred into salads or tacos for some crunch.

• Cube and sauté with ground meat for lettuce wraps.

• Roast larger chunks until just tender for a warm, hearty side dish.

• Pickle slices or sticks.

How to Use Daikon Greens:

• Sauté them the same you would spinach or kale in a little oil or butter.

• Roast alongside the roots.

• Add to soup.

Daikon Health Benefits

• Low in calories but rich in vitamin C, potassium, and fiber.

• Supports digestion and gut health with natural enzymes.

• Promotes hydration thanks to its high water content.

• Helps the immune system and overall detoxification.

Fun Daikon Fact

In Japan, daikon is so common it’s often pickled and served daily as a side dish. And some people even use the roots to help clean cookware thanks to their natural degreasing enzymes!

Area 2 Farms for Locals

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