Purple Daikon Radish, Organic (454g)

Purple Daikon is similar to the more common daikon, or lo bok, in it's tuburous shape, but differs in it's vibrant purple skin and white and purple streaked flesh. Purple Daion has a sharp, spicy taste and a crisp skin that is excellent raw, roasted, or pickled. It can be grated as a condiment or sliced thinly for a quick pickle, and can be roasted for a tasty, sweet, caramelized side dish. Try Purple Daikon is soups, stews, and salads. Purple Daikon is usually ready for harvest in Ontario throughout the summer and can be stored in a cool place long into the off-season months.

Daikon radish can be eaten both raw and cooked. Enjoy it sliced, grated, or julienned into salads, or boiled, roasted, pickled, or pureed as a side or a basis for soups and stews. It can be added into sti frys or made into chips. It is also used in some Chinese cuisines to make cakes.

Daikon originated in continental East Asia but is now grown throughout the world. Daikon not only a culinary crop, it is also used to break up compact soil as a winter cover crop or green manure. In this context it's called 'oilseed radish', and can also be used as animal fodder. The heirloom variety, watermelon radish, is another variety of Chinese daikon radishes. Daikons can also be found with green gradients or with a purple tinted skin and flesh.