Green Daikon Radishes - Produce of the Week
Dakion radishes are a fabulous winter storage vegetable, that we grow every year here at our market garden. The flavour is less earthy, the texture more dense and less watery compared to spring radishes. A great addition to have on hand due to their versatility in the kitchen and come with high list of health benefits. There are many different varieties and colours to choose from, this week let’s deep dive into our lime green and white variety know as Green Meat, Luobo or Qingluobo.
These beauties are said to be descendants of ancient radish varieties native to the Mediterranean and coastal regions along the Black Sea. Radish plants were introduced to Asia through trade routes and were thought to have been planted in China sometime around 500 BCE.
This variety when eaten raw, the roots have a mild, subtly sweet, earthy, and lightly peppery flavour. In Japan, there is a belief that the top of the radish near the leaves is the mildest and firmest. The middle portion is softer and sweet, and the tip is the most tender but also the strongest in flavour, exhibiting peppery notes.
When utilized raw, the roots have a crisp, succulent texture and are popularly served fresh to showcase their vibrant green colouring. They can be eaten with your favourite dip, added to salads, grated into coleslaws or served on appetizer platters. Slice them thin or use a peeler for the most stunning edible garnish and they work great sliced in sandwiches, wraps or on tacos. Boil, roast or fry them to develop a softer, potato-like consistency and sweeter or neutral flavouring. The radishes can also be pickled or fermented in kimchi.
Author Anthony William states in his book called Life Changing Foods that,
“Radishes are an immune- system replenisher. The sulphur in radishes repels any type of pathogen and acts as a wormicide to kill off intestinal worms and other parasites. The oreganosufides in radishes also keep arteries and veins clean, creating a protective barrier in blood vessels so plaque doesn’t adhere to their linings. Radishes are incredible heart food, excellent for helping to prevent heart disease and other cardiovascular issues in part by increasing good cholesterol and lowing bad cholesterol. Meanwhile, the skin of the radish repels virtually every type of cancer. We can’t forget that radishes are very restorative for the kidney, liver, pancreas, and spine.”
If y'all would like to try these radishes, please stop by the market this Saturday or order online. We have them up on our website individually and mixed variety bags, they will also appear in our produce boxes this winter.
Recipes:
Rainbow Radish And Edible Flower Salad With Blood Orange Vinaigrette; https://thefeedfeed.com/.../rainbow-radish-and-edible...
Chinese Green Radish (luóbo) Balls; https://mychinesehomekitchen.com/.../chinese-green.../
GREEN LUOBOS DAIKON RADISH SOUP W/ BROCCOLI; https://www.spadeandplow.com/recipes/greenlobossoup
Spelt Pilaf with Pickled Radish, Pumpkin Seeds, Golden Raisins & Parsley; https://noteatingoutinny.com/.../spelt-pilaf-with.../
