Daikon radishes should be stored, in a plastic bag in the vegetable drawer of your refrigerator. They will last this way for several weeks. Cut daikon stores well in its raw form, but can produce an odor that is absorbed by other items your fridge if it is not contained in a closed container.
Black Spanish radishes will store for several weeks. Keep them in the coldest part of your refrigerator in a loose, plastic bag. If you notice your radish becoming dehydrated, soak it in a bowl of cold water to refresh it.
Beauty heart radishes will store for several weeks. Keep them in the coldest part of your refrigerator in a loose, plastic bag. If you notice your radish becoming dehydrated, soak it in a bowl of cold water to refresh it.
Daikon radishes: Daikon radishes are a mild flavored winter radish that are extremely popular in Asian cuisines. It has a variety of different common names depending on the culture it is being used in, such as Japanese radish, Chinese radish, winter radish and loubo. In its most common form, a daikon radish looks like a large, fat white carrot, and can grow as large as your forearm. We also grow a variety of purple daikon which is slightly smaller than the white variety we produce and has a stunning lavender hue throughout the skin and flesh. Both varieties’ flavor is sweet and lightly spicy, and more mild than spring radishes. In its raw form, the flesh is very juicy and crunchy. When cooked, the flavor becomes more sweet and mild and the texture becomes tender, similar to a cooked turnip.
Black Spanish Radishes: Black Spanish radishes are one of three storage (or “winter”) radishes we grow. Winter radishes are sturdier than their spring counterparts, with a longer growing season, thicker skin and denser flesh. They also store very well.
Black Spanish radishes are a mysterious looking vegetable that originated in Eastern Europe and are one of the oldest known cultivated radishes. It has black skin with white flesh—which makes for a beautiful contrast. The flavor of this radish is more pungent than the Beauty Heart Radish, somewhat reminiscent of horseradish.
Beauty Heart Radishes: Beauty heart radishes are one of the three storage (or “winter”) radishes we grow. Winter radishes are sturdier than their spring counterparts, with a longer growing season, thicker skin and denser flesh. They also store very well.
Beauty heart radishes are typically green or white on the exterior, with bright pink flesh on the inside. The flesh of the radish tends to be more mild and sweet while the outer white or green portion usually has more of the intense radish “bite” to it.
Daikon radishes: The skin of this radish is edible, but most often a thin layer is peeled away before use. Pickling and stir-frying are the most predominant methods of preparing daikon radishes, and they are perfectly good to eat raw as well in slaws or as garnishes dressed with a simple vinaigrette. Daikon radishes may also be roasted or sliced thinly and made into vegetable chips, either baked or fried. We enjoy daikon radishes in fall and winter stir-fries, cabbage slaw and braised meat dishes.
In Chinese cuisine, daikon radishes are also featured in a variety of soups, braised meat and vegetable dishes as well as baked goods. A popular Bangladesh dish finely grates daikon and ads it to a mixture of fresh chili, coriander, lime juice, salt and flaked steamed fish in a light and refreshing side dish known as mulo bhorta. In Korean culture, daikon is often fermented.
Black Spanish Radishes: Black Spanish radishes do not require peeling, just give them a light washing. They are good in their raw form, but can also be stir-fried, pickled, sautéed or even used in soups and braises. You can also roast them or use them in soups, stews, etc. Cooking will mellow the flavor significantly. When cooked, radishes lose their peppery flavor and become mild and slightly sweet in flavor. Quick pickled radishes make a nice condiment to enjoy on tacos, alongside grain dishes, lentils, beans or layered onto a sandwich.
Black Spanish radishes are often enjoyed as a condiment or accompaniment to other more rich ingredients including cream, butter, and roasted or smoked meats. If you find the flavor to be a bit too strong for your liking, you can mellow out the flavor by slicing the radish thinly and soaking the radishes in salt water and then rinsing. A traditional way to enjoy this radish is to shred or slice thinly and soak for about 15-20 minutes in salted water. Drain, rinse and pat dry; mix in with sour cream and serve with a chewy rye bread. Black Spanish radish pairs well with fatty fish such as mackerel or salmon, smoked trout and roasted duck either as a fresh condiment or pickled.
Beauty Heart Radishes: Beauty heart radishes do not require peeling, just give them a light washing. They are good in their raw form, but can also be stir-fried, pickled, sautéed or even used in soups and braises. You can also roast them or use them in soups, stews, etc. Cooking will mellow the flavor significantly. When cooked, radishes lose their peppery flavor and become mild and slightly sweet in flavor. Quick pickled radishes make a nice condiment to enjoy on tacos, alongside grain dishes, lentils, beans or layered onto a sandwich.
Beauty heart radishes are very versatile and can add a unique flavor and bright color to many winter meals. In general, this radish is mild-flavored and can be eaten raw in salads, slaws, or as a condiment for tacos, sandwiches, spring rolls, sushi, etc. If you don’t care for the spicy bite of a radish, peel the outer portion away and enjoy the more mild sweet inside flesh. Beauty heart radishes can also be cooked. They are great in a stir-fry along with cabbage, carrots, onions, garlic, etc. and can also be roasted or added to soups and stews. Cooking usually further mellows the flavor.
Health & Nutrition: Radishes are a good source of vitamins A, C and B6 as well as magnesium, calcium and potassium. In traditional Chinese medicine, radishes are used to promote digestion, break down mucus, soothe headaches and heal laryngitis. They are beneficial in helping to cleanse and detoxify the body and it is thought that they help prevent viral infections, such as colds and the flu, when consumed regularly.
Cultural & Historical Background: Radishes are eaten extensively worldwide. Often they are pickled, cured, dried or fermented to preserve them. Historical reports date back to 2000 BC where radishes are thought to have been included in the daily ration, along with onions and garlic, for the people building the Egyptian pyramids.
Additional Fun Facts: The word Daikon comes from Japanese, and literally means “big root!”
Additional Fun Facts: HVF first found what we now call “Beauty Heart” radish seed offered by a small Asian seed company. It was sold under the name of “Red Meat.” We got some seed and were likely the first ones in this part of the country to grow this vegetable. One day at the Madison farmer’s market, a customer approached the stand and recognized this vegetable as one she was familiar with in her home country of Korea. The translation for this vegetable’s name from Korean to English is actually “Beauty Heart.” We thought this was a much better name than “Red Meat” and that’s how this radish got its name and place in the Midwest. California growers coined the term “Watermelon” radishes which is another commonly used name.
