Daikon Radish: There are over a hundred varieties of daikon radishes, but 
to most people in America this root is a vegetable of mystery. Daikon radishes are popular in Japan, Taiwan, Korea and China, so in the states it is often found in Asian grocery stores, ethnic specialty stores or growers markets where large Asian-American populations occur. But, luckily for us, most of Ashland’s grocery stores carry daikon radish year round
Daikon radish is a member of Brassica family; a cool weather vegetable. This tuber forms a large cylindrical tap root 12-20 inches long and 2-4 inches in diameter. Its root pushes deep in the soil like a giant carrot, but leaves 2 to 6 inches protruding above the ground. Its skin is pale green or all white, similar to a turnip. The flavor is tangy with a crisp juicy texture, and depending on the variety, it can be a mild to fiery hot, like a horseradish. Its mildness or hotness also depends on growing conditions and the amount of water it receives during the growing season.
Daikon radish origins trace back to the Mediterranean and Black Sea coasts. It found its way to Japan approximately 1,300 years ago where it became popular nationwide in the Edo period (1603-1868). Many varieties of the daikon radishes are near extinction due to the lack of commercial value, but a few specialty farmers, especially in Japan, are growing heirloom varieties for chefs and these prized radishes can fetch a high price. But the most cultivated daikon radish for the world market is the Aokubi Daikon, which is a milder sweeter variety. Japan produces 90% of the worlds Daikon radish crop, and they consume most of this crop as well.
In the United States there is growing interest to use daikon radish as a winter cover crop. Some of this crop is used for consumption, but most of it is plowed under to add nitrogen to the soil. Purdue University reports that daikon radish as a winter cover crop suppresses weeds in fall and winter, helps break up compacted soil, and because its contains a lot of water, it decomposes in a short period of time providing a flush of nitrogen for early spring crops.
Daikon radish can be consumed raw, cooked, or pickled. You can shred it to use in salads for a crisp crunchy texture and a peppery bite. You can add thin slices into miso soup, or braise it in thick chunks for stews. Boiling daikon chunks in water for 30 minutes then adding to a recipe allows the radish to absorb the flavors of the dish. Amazingly, this root holds its shape and texture after an hour of cooking. The tops are edible too; sauté in oil until wilted then add seasonings. Daikon Radish seeds are readily available because daikon radish mico-greens are popular.
To start your sprouts, soak seeds in a bowl of cool water for 6 hours, or overnight, making sure seeds are submersed. This softens the seed coat and promotes germination. Grow as mico-greens, or sow directly into the garden for mature vegetables. OSU Department of Horticulture states in Oregon daikon radishes require a full growing season to reach maturity and for the best root quality and development irrigate well to maintain uniform, vigorous growth. USDA Hardiness Zone 2-11
Daikon Radish Salad – https://www.japancentre.com/en/recipes/1313-daikon-salad
Miso Soup https://www.japancentre.com/en/recipes/1534-daikon-radish-and-abura-age-fried-tofu-miso-soup
Article by: Carlotta Lucas
