Daikon Radish Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Raphanus sativus
Eaten raw, cooking, stir-fry, diced, sliced or slivered in relishes and salads.
Also known as Japanese or Oriental radish, Lo Pak and loh baak, diakon tends to be sweet and juicy, but some varieties will be slightly hotter than the traditional radish.
Good quality diakon is bright white and firm. You may find it in any size (some get huge) or cut into pieces.
Avoid product that is soft or has wrinkled skin, has brown marks or a green tint.
Always store in the refrigerator.
To prolong shelf live, soak in warm water for 2-3 minutes before refrigerating.
In general, vegetables will not ripen further after harvest.
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
This member of the mustard family comes in a variety of different colors (mostly variations of reds, whites and blacks), sizes (up to 100 pounds each) and shapes (as long as three feet).
Despite being known most commonly by its Japanese name, Daikon originated in continental Asia rather than Japan.
Good-quality watermelon will be firm, evenly-shaped, heavy for its size and have a deep-pitched tone when slapped with an open palm. (Medium to large (...)
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