General Information
Daikon radishes are long, white roots that have a mild, sweet flavor. They often grow very large and are commonly harvested in the cooler fall months. Daikon radishes are an important element in many Asian cuisines, from use in kimchee and Japanese pickled, to soups and salads in India, Pakistan, and Bangladesh. Enjoy daikon radishes raw, make a quick sweet pickle, or cook to bring out the sweet flavor.
Storing & Cooking Information
Handling: Trim the radish greens and roots. Peel if you like (though not necessary).
Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately.
Freezing: Cut into smaller pieces. Blanch in boiling water for 2-3 minutes. Place in a freezer-safe container for freezing.
Recipes
Daikon Fettucine with Tomato Basil Sauce
This recipe uses thin peels of daikon radish in place of traditional noodles.
Simple Daikon Salad
A quick Asian inspired salad with daikon radish.
Sweet Pickled Daikon Radish
Grown By
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George Kenty
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Oen Oung
New Entry Food Hub
New Entry Food Hub is a program of the New Entry Sustainable Farming Project (New Entry). New Entry is a new farmer training program that helps beginning, immigrant and refugee farmers gain business and farm production skills and access to land, markets and other resources necessary to start viable farm businesses. Find out more.
