Daikon Radish Mooli Minowase

The succulent long white roots have a crisp texture and mildly tangy flavour. In Japan, Daikon is often served as a crunchy accompaniment to rice. It’s a great addition to salads and sushi, or made into crudités to serve with dip. Also excellent when cooked.

CAN BE USED IN:

RAW – PICKLED – STIR FRIED – STEAMED

SOWING DIRECTIONS

When
All year round, direct where they are to grow.
Where
Well prepared, well drained soil in sunny position.
How Sow
5mm (1/4”) deep in rows 25cm (10”) apart.
Care
Water and fertilise to ensure quick growth. Harvest: 6-9 weeks from sowing.
Harvest
6 -9 weeks from sowing
Sow:
-Spring
-Summer
-Autumn
-Winter
Harvest:
6 -9 weeks from sowing
Soil type:
-fertile
-well drained

Availability: In stock

$4.90

Spring salad with radishes and cucumbers

Ingredients

  • 2 small cucumbers
  • 1 large Daikon radish
  • 5 red radishes
  • juice of ½ lemon
  • 1 clove garlic, crushed
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil or peanut oil
  • 2 tbs fresh chopped dill salt and pepper to taste

Instructions

  1. Thinly slice cucumber and radishes.
  2. Whisk vinegar, lemon juice, oil and salt and pepper to taste in a bowl.
  3. Drizzle over vegetables and toss.
  4. Top with your choice of dill, parsley or chives.
Related products: