A Chinese proverb says "when white radishes are in season, doctors should take a break". During ancient times, radishes were used both for eating and for medicinal purposes. Chinese white radish looks a lot similar like carrots but it's larger in size and white in color. The flavor varies from mild to hot, sweet and pungent. The milder flavored variety is used for cooking and the stronger one for making pickles. These radishes are often steamed, stir fried, boiled or braised and then added with pork or beef. In southern China, they are used to make savory pudding for dim sum. Radishes are not heavy or starchy unlike other root vegetables but they are light and refreshing.
There are wide varieties of Chinese white radishes cultivated today. They Include: • Spring white jade • Wakayama • New white spring • White shark
Alternative names for Chinese white radish are: •Daikon • Lo pue • Lor bark • Labanos • Cu-cai Trang
Important benefits include: • Helps in reducing inflammation. • Improves bowel function • Regulates hormones and blood pressure • Strengthens bones and teeth • High in fiber • Ability to prevent cancer • Strengthens respiratory and immune system • Helps in losing weight • Rich in calcium • Low calorie energy food • Reduces the risk of heart diseases
There are variety dishes prepared from white radishes. Some of them are: • Japanese braised Daikon • Daikon soup • Cucumber and Daikon salad • Turnip cake • Korean pickled radishes
Uses in agriculture: Chinese white radishes are used not only for cooking purposes, but also by farmers in agriculture. The taproot of the radish leaves a huge hole in the soil after it decays. So what the farmers does is, they rotate the potato crops with Chinese white radish that helps the potatoes bore deeper into the ground. Using this method, the farmers can boost up their yield of potatoes and increase their sales. Radishes also help in fertilizing the soil by retaining a good deal of micro and macro nutrients.
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