I've never been the biggest fan of radishes. I like to grow them but usually my husband is the one who eats them. I don't mind them when they're mild but I'm not so fond of them when they start to get hot. I have learned that I do like them sliced thin and added to my salad (since I'm still growing them but my radish eater isn't here right now). Turns out, I can also eat broccoli in small pieces in my salad (I've never been so big on broccoli either).
I picked one and ate it when it was about 4" long or so (which may have been too early- I think they should be more like 12" long). The other quickly bolted. I decided to leave it there to see what it would do. I also hope to harvest seeds for sprouting. I can only handle a few radish sprouts at a time (on their own, they've got a little bite to 'em) but hubby loves them. The one I ate did have some pep to it like the regular ones so it too was sliced thin & added to the salad.
Whenever I have seen flowering radishes, usually the root is very small. My blooming daikon actually has a very large root. I suppose it has to because it turned into a very large plant! Of course, the work Daikon means Large Root in Japanese, so I guess that makes sense.
Yep, that's ONE daikon radish!
I read on GardenWeb not too long ago that radish seed pods are edible. I had never seen the seed pods before (guess I had always pulled the plant by then) so for those of you who are like me, here's what a radish seed pod looks like.
Shortly after I took these photos, while I was gone to town, we must have had some pretty wicked winds. When I came home, this is what I found...
I found some information on preparing daikon on What's Cooking America http://whatscookingamerica.net/DaikonRadish.htm
A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.
For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.
Well, that's what I can tell you (so far at least) about the Daikon Radish. I'm sure there are others out there like me who don't know what ALL the different veggies are and what you do with them, so I hope this is informative for someone out there!