Boost Your Health: White Radish on Your Plate

Do you like to eat radish cuts or salad with your dinner?

As it is a favorite choice for many. It contains different nutrients, which the body requires.

In this article, I will provide you with all the things you want to know about radish, along with its growing, cooking, and popular dishes.

Let’s begin!

What is a White Radish?

The white radish, also commonly known as daikon or mooli, is a root vegetable with a long, white, tapered root. Scientifically known as Raphanus sativus var. longipinnatus.

This radish grows in much the same way as other root vegetables like carrots and beets.

It can vary in length from 5-24 inches long, with diameters of 1-3 inches wide. Unlike other radishes, which are usually red or purple, the white has a pale greenish-white exterior skin and crisp, white flesh inside.

Its texture is firm, but it becomes softer and slightly peppery when eaten raw.

This is sometimes mistaken for a large carrot or parsnip due to its similar elongated shape and color. However, upon tasting this radish, its distinctive mild spiciness sets it apart from other root crops.

Its mild flavor has notes of mustard or horseradish but is generally not as hot or pungent as red radishes.

It is a versatile ingredient in Asian cuisines where it is commonly julienned or grated and added to salads, kimchi, stir-fries, or pickled dishes to provide crunch and flavor.

It is lower in calories than many others, containing only 16 calories per 100g, but is high in vitamins C and K as well as many other nutrients. It’s surprising nutritional profile makes it an excellent addition to any healthy diet.

History of the White Radish

Though it is widely consumed across Asia today, it is believed to have originated in southern Europe and western Asia. It was cultivated extensively by the ancient Romans, who prized it as a flavorful and nutritious food source.

From Europe, this radish made its way eastward along the Silk Road trading routes through Central Asia and eventually to East Asia. It became particularly popular in Japan, Korea, and northern China starting around the 6th century AD.

It was brought to North America by European immigrants in the 17th century and is now grown commercially across temperate regions worldwide. However, it remains most strongly associated with the cuisines of East Asia, where it has been cultivated for over a thousand years.

In Korea, it is integral to kimchi, the national dish of fermented vegetables. Dozens of varieties of kimchi exist, featuring different salted and fermented seasonal.

Likewise, in Japan, grated or julienned daikon radish is commonly added to miso soup, sunomono salads, and other dishes for its crunch and subtle flavor. It’s also a key player in making pickles.

Nutrition and Health Benefits of Radish

Despite being low in calories at only 16 calories per 100g, the white radish is a good source of vitamins, minerals, and plant compounds that make it a very nutritious addition to any meal or diet.

To start, they are a good source of vitamin C, providing over 20% of the daily value per 100g serving. Vitamin C is vital for immune system function and antioxidant protection in the body.

They also contain good amounts of vitamin K1, folate, and potassium. Vitamin K1 is important for blood clotting and bone health, while folate assists with cell growth and division. Potassium is vital for nerve signaling, heart function, and muscle contraction.

With 2.8g of fiber per 100g, it provides valuable bulk and roughage to support digestive health and regularity. Radish is a low-calorie vegetable that is high in fiber.

Additionally, radishes are thought to contain substances like Glucosinolates which may support detoxification in the liver and help prevent cancer development.

Preliminary studies show these sulfur-containing compounds exhibit antioxidant properties.

Traditional Korean and Japanese medicine have long used grated or juiced it as a remedy for bronchial issues, flu, indigestion, and inflammatory conditions due to its mild antibacterial and anti-inflammatory compounds. More studies are needed, but this shows promise for supporting overall wellness.

Growing White Daikon Radishes

Homegrown radishes are simple to cultivate and offer a rewarding, productive harvest. They thrive when planted in early spring, as soon as the soil can be worked.

This grows best in loose, fertile, well-draining soil with a pH between 6-7. Heavy clay or poorly draining soil should be amended with compost, sand, or perlite to allow roots to grow unimpeded.

Seeds are planted directly in the ground, about 1/2 inch deep, in rows spaced 12–18 inches apart. Thin seedlings as they come up so the final plants stand 2-4 inches apart.

Plants require consistent moisture to achieve optimal growth. Water deeply only when the top 1-2 inches of soil are dry. Applying a 2-3-inch layer of mulch around plants helps retain soil moisture.

It matures quickly, within 3–4 weeks. Harvest when the roots reach 1-2 inches in diameter by pulling up the entire plant. Leaving some in the ground longer allows roots to develop their characteristic spicy taste.

With minimal care spent weeding and watering, a summer or late fall radish crop is very rewarding, and plenty can be harvested for fresh eating or root cellaring over winter.

Preparing and Cooking 

Versatile white radishes can be enjoyed in many ways besides simply being raw. Here are some popular preparation methods:

Raw – For their signature crunch and mild spice, thin-slice or grate raw radishes into salads, slaws, or serve with dips.

Pickled – Quick pickled radishes last weeks in the fridge and add flavor to sandwiches, rice bowls, and more. Toss sliced radishes in rice vinegar, salt, and water.

Roasted – Toss halved or quartered radishes with oil and salt, then roast at 400°F until the edges are brown. Concentrates their natural sugars.

Sautéed – Thinly slice radishes, then stir-fry over high heat with oil or butter until tender-crisp. Season with soy sauce, sesame oil, and chili flakes.

Juiced – Radish juice, on its own or mixed with other veggie juices, provides a spicy boost and their nutrients in liquid form.

Kimchi – Shredded daikon forms the crunchy base of many kimchi recipes and picks up complex flavors during fermentation.

Proper preparation helps balance it’s characteristic peppery bite. Enjoy their versatility in both raw and cooked applications all year round.

Popular Dishes Featuring 

From Asian staples to contemporary global recipes, here are some cultural classics to highlight:

Japanese Daikon Kimchi – Shredded daikon fermented with chili, garlic, and amino acids for a savory-spicy condiment.

Korean Muji Salad – Diced white radish and others dressed lightly in a sesame-gil sauce.

Chinese/Taiwanese Daikon and Carrot Cake – Shreds of the two roots are pressed into a moist snack cake.

Vietnamese Dưa Cà (Pickle Daikon and Carrot) – Matchsticks of the veggies cure in a lime-based brine for a refreshing pickle.

French Radis à l’Huile – Thinly-sliced raw radishes dressed in olive oil, salt, and vinegar atop bread.

Italian Insalata di Rafano – Shaved radishes tossed with olive oil, lemon, and fresh herbs.

Danish Røråd Bollar – Sweet bread buns dotted with radish pickle coins.

German Radieschensalat – Colorful composed radish ribbons, beets, and citrus.

Indian Mooli Raita – Cooling raita dip of grated radish, mint, and herbs.

Tips for Storing 

With proper storage, this radishes can last up to 2-3 weeks beyond harvest. Here are some tips to maximize their shelf life:

• Refrigerator: Trim roots and leaves but leave 1 inch of stem intact. Place unwashed radishes in a plastic bag in the fridge crisper drawer.
• Root Cellar or Cold Basement: Ideal storage is between 32-40°F with high humidity to prevent dehydration. Layer radishes in a box of damp sand, peat moss or shelved loosely.
• Outdoor bed or trench: Mulch harvested radish roots directly in the garden where they were grown. The soil will keep them cold yet insulated through winter for fresh eating.
• Preserved: For long term storage of up to a year, lacto-ferment shredded daikon into kimchi or sauerkraut. It pickles radishes while boosting probiotics.
• Dried: Slice radishes paper thin then dehydrate 6-8 hours until brittle yet still pliable. Crunch on dried radish chips as a nutritious snack.

Properly refrigerated in a plastic bag, most whole radishes will maintain excellent quality for 2-3 weeks. With preservation methods, their season can be prolonged well after harvests end.

Substituting White Radish in Recipes

With its mild yet spicy flavor profile, it can stand in for other firm root vegetables in many preparations. Here are some suggested substitutes:

• Carrot: Use daikon in equal measure when shredding, juicing, roasting or sautéing with carrots.
• Turnip: For salads, braises or soups typically containing turnip, swap in a similar amount of diced daikon.
• Jicama: This crunchy root vegetable has comparable texture to daikon and can be interchanged in crudités, slaws or kimchi.
• Celery: For the strings and heart of celery in dishes like soups, replace 1 cup diced celery with 1 cup diced daikon.
• Parsnip: Swap half of grated or diced parsnips called for in a recipe with an equal amount of grated or diced daikon.
• Apple: For dishes where apple provides moisture and touch of sweetness.

FAQs 

Q: Why does white radish turn pink or purple when cut or cooked?

A: This contain pigments that are released and develop color when exposed to air through injury like cutting. Cooking also brings out pigmentation. This does not affect flavor or nutrition.

Q: Is this radish related to other radishes?

A: Yes, it belongs to the same genus and species as other radish varieties like red globe and cherry belle radishes. The daikon variety has simply been selectively bred over centuries for elongated roots rather than round.

Q: How do I prevent this radish from becoming too spicy/bitter?

A: Harvest radishes when roots are young, about the size of a Ping Pong ball. Leaving them in the ground too long triggers the development of sugars that make radishes hotter. Also avoid bruising or scratching skins, as damage releases enzymes making them harsher. Proper cold storage also helps maintain their mild flavor.

Q: Can I eat the radish greens?

A: Yes, radish greens are also edible and Nutritious. Enjoy them sautéed or added to soups and sautés. They have a mildly spicy peppery flavor and added vitamins A and C.

Q: How do I know when radishes are ready to harvest?

A: Harvest radishes when roots are firm, not woody. You’ll know they’re ready when they’re the expected size for their variety, typically 1-3 inches in diameter. The greens may also start to yellow and dry if left too long.

Final Thoughts

From its ancient origins along trade routes to becoming a valued ingredient across world cuisines, the humble white radish has stood the test of time. With a sweet yet spicy bite, it adds nutrition and texture to everything from stir fries to kimchi with minimal effort.

Whether homegrown or purchased, enjoy this in season for their peak fresh flavor. Their versatility suits any meal occasion from appetizers to sides to main courses. Leftover roots also preserve well through pickling, drying or storage.

Beyond taste, the white holds medicinal properties recognized for centuries in Eastern traditions. Modern science continues unraveling its disease preventive compounds. Make this alkaline vegetable a regular part of healthy meals for immune support and digestive benefits.

From salads to soups, it is a delightful addition that satisfies both the palate and nutritional needs.