Organic - Radish - Japanese Daikon

Seeds:  100  / Botanical name:  Raphanus sativus

Summer radish - Large Japanese variety with mild spiciness

The large, pure white radish, also known as Minowase Daikon, has a very smooth, tender root with little pungency. The roots, which are 25 to 35 centimeters long and 5 centimeters thick, tend to grow slightly above ground and develop green shoulders. The radish gets its flavor from the mustard oils stored in its tissue.

Natural habitat:  The radish likely originated in the eastern Mediterranean and Asia.

Culinary use:  Summer radishes take 8 to 10 weeks to mature, while winter radishes take 13 to 15 weeks to mature. If in doubt, harvest a little earlier, as radishes become woody if harvested too late. When you squeeze the radish between your thumb and forefinger, it should not give way. Radishes are generally eaten fresh rather than processed. They can be sliced ​​or grated and served with dips or dressings. A popular way to enjoy them is as a "beer radish," where sliced ​​radishes are eaten with beer. Radishes are also excellent in Asian dishes. To prepare them, cut them into sticks like carrots and soak them in salt for 15 minutes. Then rinse them in cold water and add them to the stir-fry vegetables. Harvested spring and summer radishes can be stored in the refrigerator for a maximum of three days wrapped in a damp kitchen towel. After that, they become soft and rubbery. Autumn and winter radishes can be stored for several months at high humidity and near-freezing temperatures.