Image of White Icicle Radish

White Icicle radish is a variety of Daikon root vegetable with a peppery, hot flavor. It's thought to have originated in the Mediterranean region. By 500 B.C. it was cultivated in China.

Scientific Binomial Name: Raphanus sativus

SELECTION INFORMATION
Usage

Salads or stir-fry cooking.

Selection

Good-quality White Icicle radishes will be smooth, firm and one to four inches long.

The coloring will be an even bright white with no blemishes or scars. The tops will be bright green and crisp.

Avoid

Avoid product that is soft, dull-colored, has brown scars, or black spots.

If the tops are yellow, limp or slimy, the radishes are either old or have not been refrigerated properly.

Storage

Always store in the refrigerator.

To prolong shelf live, soak in warm water for 2-3 minutes before refrigerating.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • White Icycle radishes are very low in Saturated Fat and Cholesterol. They're also a good source of Vitamin B6, Folate, Calcium, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin C, Iron, Potassium and Copper.

  • Tips & Trivia
  • 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).

    Requiring plenty of moisture to assure crisp texture and good flavor, icicle radishes mature in about 27 days after planting from seed.

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