Also known as white radish, winter radish, Chinese radish, Satzouma radish, daikon in Japanese, and mu in Korean, this unique root leaves no one indifferent. This cousin of the black radish originates from the Mediterranean and the Middle East, and it also comes in an elongated form, but longer (sometimes more than 30 cm) and with a white skin that can also be pink or green. It is a premium juicing radish with a very refreshing, fresh, and raw taste.

It is widely found in Far Eastern cuisine, appearing as a cake in the Canton region; cooked in stews in China; as a raw or fermented garnish in a spicy sauce (Kkakdugi) in Korea; lacto-fermented in brine (takuan), dried and cut into strips (kiriboshi), or raw, grated, or julienned, served with heavy dishes in Japan. In short, like many root vegetables, it can be used in all sorts of ways, steamed, grilled, au gratin, fried, or boiled!

The texture of white radish is similar to that of carrots. Its mild, slightly pungent flavor is very pleasant raw, but it changes when cooked. As with other radishes, the greens are edible and can be used in salads and soups, stewed (oshitashi), or as a condiment.

White radish benefits health in several ways. Its antibacterial and antiviral properties help fight respiratory infections. The enzymes it contains facilitate digestion, reduce constipation, and help eliminate toxins. It is also attributed with a protective effect against stomach cancer thanks to the antioxidants and bioactive compounds it contains. Its high concentration of vitamin C strengthens the immune system, and because it is rich in soluble fiber and calcium, but low in calories, it quickly gives a feeling of fullness that aids in weight management. Finally, it is said to be excellent for the skin, in the form of oil or anti-wrinkle cream.

White radish thrives in temperatures below 27 °C and can be sown as soon as the ground can be worked in spring. Harvesting begins after 50-60 days. It should be grown in full sun or partial shade and requires regular watering to develop well, as well as mulch to keep the soil cool. Sowing every 10-14 days allows for successive harvests. It can also occupy the space of heat-loving vegetables like tomatoes, squashes, and peppers before these are planted and well-developed. The roots can be stored in a plastic bag in the refrigerator for up to two weeks, but beyond three to four days, they lose freshness and benefit from being cooked.

Days to harvest: 50 to 60