Did I know what daikon was the first time I saw it? I don’t remember. Probably not, and I realize now that it is the least recognizable root we offer, often confused with parsnips! (I personally think we need to grow some stranger roots to remedy this situation!)
Well, these aren’t parsnips, and don’t taste them either. They are radishes, great, nice, big crisp radishes.
We seed them in late August and harvest them after they’ve been sweetened by the cold but before they get TOO big, which is tricky because they can reach massive proportions quickly. They keep really well, which means we can offer them all winter long.
So, now that we are clear that these are big radishes, just what do you do with so much radish?
Here are 10 ideas:
- Grate or slice them for salad.
- Slice them for dipping into hummus.
- Slice them into medallions and pickle them! A lacto-fermentation or a vinegar brine both work. Best with some ginger.
- Add them to a roasted root medley.
- Grate them, then dehydrate them. Amazing addition to vegetable broths.
- Slice into thick matchsticks and add to stir fry.
- Paper thin medallions or finely grated daikon is perfect for topping tacos, burritos, and sandwiches.
- Daikon kimchi! Use this kimchi recipe but with more daikon and no cabbage.
- Add grated daikon to latkes, about 1/8 total volume.
- Braise thick slices in a flavorful soy based broth.
