Daikon Radish – Organic
4.49$
Called white radish, winter radish, Chinese radish, Satzouma radish, daikona in Japanese and mu in Korean, this unique root leaves no one indifferent. This cousin of the black radish is native to the Mediterranean and the Middle East and also comes in an elongated form, but longer (sometimes more than 30 cm) and with white skin that can also be pink opened. It is a premium juice radish with a very refreshing, fresh and raw taste.
It is found abundantly in Far Eastern cuisine in the form of cake in the Canton region; cooked in stews in China; as a raw garnish or fermented in a spicy sauce (Kkakdugi) in Korea; lacto-fermented in brine (takuan), dried and cut into strips (kiriboshi) or raw, grated or julienned, as an accompaniment to heavy dishes, in Japan. In short, like many root vegetables, it can be used in all sauces, steamed, grilled, au gratin, fried or boiled!
The texture of white radish is similar to that of carrots. Its sweet, slightly spicy flavor is very pleasant raw, but changes when cooked. As with other radishes, the tops are edible and are used in salad and soup, stewed (oshitashi) or as a condiment.
White radish acts on health in several ways. Its antibacterial and antiviral properties help fight respiratory infections. The enzymes it contains aid digestion, reduce constipation and help eliminate toxins. It is also believed to have a protective effect against stomach cancer thanks to the antioxidants and bioactive compounds it contains. Its high concentration of vitamin C strengthens the immune system and, because it is rich in soluble fiber and calcium, but low in calories, it quickly gives a feeling of satiety which helps with weight control. Finally, it is said to be excellent for the skin, in the form of an anti-wrinkle oil or cream.
White radish likes temperatures below 27°C and is sown as soon as the soil can be worked in spring. Harvest begins after 50-60 days. It is grown in sun or partial shade and requires regular watering to develop well, as well as mulch to keep the soil cool. Sowing every 10-14 days allows successive harvests. It can also take up space from heat-loving vegetables like tomatoes, squash and peppers before they are planted and well developed. The roots will keep in a plastic bag in the refrigerator for up to two weeks, but after three to four days, they lose freshness and are better cooked.
Number of days for harvest: 50 to 60
Available at the ecoumene only
Called white radish, winter radish, Chinese radish, Satzouma radish, daikona in Japanese and mu in Korean, this unique root leaves no one indifferent. This cousin of the black radish is native to the Mediterranean and the Middle East and also comes in an elongated form, but longer (sometimes more than 30 cm) and with white skin that can also be pink opened. It is a premium juice radish with a very refreshing, fresh and raw taste.
It is found abundantly in Far Eastern cuisine in the form of cake in the Canton region; cooked in stews in China; as a raw garnish or fermented in a spicy sauce (Kkakdugi) in Korea; lacto-fermented in brine (takuan), dried and cut into strips (kiriboshi) or raw, grated or julienned, as an accompaniment to heavy dishes, in Japan. In short, like many root vegetables, it can be used in all sauces, steamed, grilled, au gratin, fried or boiled!
The texture of white radish is similar to that of carrots. Its sweet, slightly spicy flavor is very pleasant raw, but changes when cooked. As with other radishes, the tops are edible and are used in salad and soup, stewed (oshitashi) or as a condiment.
White radish acts on health in several ways. Its antibacterial and antiviral properties help fight respiratory infections. The enzymes it contains aid digestion, reduce constipation and help eliminate toxins. It is also believed to have a protective effect against stomach cancer thanks to the antioxidants and bioactive compounds it contains. Its high concentration of vitamin C strengthens the immune system and, because it is rich in soluble fiber and calcium, but low in calories, it quickly gives a feeling of satiety which helps with weight control. Finally, it is said to be excellent for the skin, in the form of an anti-wrinkle oil or cream.
White radish likes temperatures below 27°C and is sown as soon as the soil can be worked in spring. Harvest begins after 50-60 days. It is grown in sun or partial shade and requires regular watering to develop well, as well as mulch to keep the soil cool. Sowing every 10-14 days allows successive harvests. It can also take up space from heat-loving vegetables like tomatoes, squash and peppers before they are planted and well developed. The roots will keep in a plastic bag in the refrigerator for up to two weeks, but after three to four days, they lose freshness and are better cooked.
Number of days for harvest: 50 to 60
Semis
Culture
biotope
Ecosystem services
Procurement Services
Edible parts:
Processing:
Description
Photo: High Mowing Organic Seeds
Further information
| Weight | ND |
|---|---|
| Size | ND |
