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TROPICAL PLANT CATALOG Printer friendly page  

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Raphanus sativus, Daikon, Winter Radish, Oriental Radish, Long White Radish

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Chinese Daikon
 Raphanus sativus
Family: Brassicaceae
Daikon, Winter Radish, Oriental Radish, Long White Radish
Origin: East Asia
Small shrub 2-5 ftFull sunRegular waterEthnomedical plant.
Plants marked as ethnomedical and/or described as medicinal, are not offered as medicine but rather as ornamentals or plant collectibles.
Ethnomedical statements / products have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. We urge all customers to consult a physician before using any supplements, herbals or medicines advertised here or elsewhere.Spice or herbEdibleSubtropical, cold hardy at least to 30s F for a short time

Daikon (literally - big root), Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is now available internationally. In some locations, daikon may be planted but not harvested, for its ability to break up compacted soils and recover nutrients.

In Japan, many types of pickles are made with daikon roots, including takuan and bettarazuke. Daikon roots can be served raw, in salads, or as sashimi's tsuma which is prepared by meticulous katsura-muki. Daikon-oroshi (grated daikon) is frequently used as a garnish, often mixed into various dippings such as ponzu, a soy sauce and citrus juice condiment. The pink spicy momiji-oroshi, literally "autumn-leaf-red grated (daikon)") is daikon grated with chili pepper. Simmered dishes are also popular such as oden. Daikon that has been shredded and dried (a common method of preserving food in Japan) is called kiriboshi-daikon ("cut-dried daikon"). Daikon radish sprouts (kaiware-daikon (literally "open-clam-like daikon")) are used raw for salad or garnishing sashimi. Daikon leaves are frequently eaten as a green vegetable. They are thorny when raw, so softening methods such as pickling and stir frying are common. The daikon leaf is one of the Festival of Seven Herbs, called suzushiro.

In Chinese cuisine, turnip cake and chai tow kway are made with daikon.


 Raphanus sativus, Daikon, Winter Radish, Oriental Radish, Long White Radish

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Green Daikon

Raphanus sativus, Daikon, Winter Radish, Oriental Radish, Long White Radish

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Korean (left) and Japanese (right) Daikon


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Daikon (literally - big root), Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is now available internationally.
In Japan, many types of pickles are made with daikon roots, including takuan and bettarazuke. Daikon roots can be served raw, in salads, or as sashimi's tsuma which is prepared by meticulous katsura-muki.
In Chinese cuisine, turnip cake and chai tow kway are made with daikon.
Ordering seeds info
RECOMMENDED SUPPLIES:
Seed Germination Mix #3, professional grade
SUNSHINE-Epi - Seeds and cuttings booster
SUNSHINE Bombino - Young Plant Booster
This item is certified for shipping to California.
California certification

Most of our plants are certified for shipping to California, however, certain plants are not certified. Please do not order not-certified plants to California addresses. These plants may be added to CA certification in the future; please contact us for more information. Plant shipping to California requires a phytosanitary certificate. Its cost is included in S&H
This item ordered for California shipping will be cancelled and up to 3% cancellation fee charged.



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Per pack: 12 seeds

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$7.00

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