- german name: Rettich
- swiss name: Rettich
- french name: Radis
- italian name: Rafano/Ravanello
General Information: The Daikon is actually a large Asian radish, with a sweet, fresh flavor. Its flesh is crisp, juicy and white. The skin is edible and can be either creamy white or black.
Season: April through November
Purchasing Tips: Look for firm, unwrinkled product. If the greens are still attached, they should be bright and not limp. Avoid purchasing Daikon with soft spots. Very large
Daikon are slightly bitter.
Storage: Refrigerate up to 7 days
Cooking Tips: Daikon are best eaten raw, either sliced or shredded. They are also quite good when gently steamed, sautéed or deep-fried to make chips.
Nutritional Info: Good source of Carbohydrates, with moderate amounts of Minerals and some vitamin C« back to What's in Season