Storage: Daikon will keep well in the refrigerator if placed in a sealed container or plastic bag to keep humidity high. Wrap a dampened paper towel around the radishes to ensure they remain fresh during the storage period.
Uses: Daikon is as good cooked as it is raw. Grate it into salads, simmer it in a soup, roast it, saute, or pickle it. To prepare, peel the skin with a vegetable peeler, and cut to the style you prefer.
NEW for 2019** Purple Daikon
A smaller daikon variety that is sweet-flavored and mild for radish. It is excellent for fresh eating in salads sliced or grated. No need to peel and can also be used in stir-fry, curries, roasted, or kimchi
Farm Favorite: This recipe is listed on our Radish Board on Pinterest
Daikon au Gratin - Preheat Oven - 325 / Cooking Time approx 1 hr total 1/2 large daikon radish peeled and sliced thin, about 4 cups 1 cup thin-sliced onions (used a mandoline - my new gadget -love it) 4 Tbsp butter 1 cup heavy white cream (used organic half and half) 2 cups shredded cheese (used cheddar - it is what was on hand) 2 Tbsp dried parsley (fresh chopped leaves -can also use frozen) 2 Tbsp dried chives (did not have on hand) 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp pepper Soak sliced daikon radish in cold, 2 Tbsp. salted water for 20 minutes. (Pepare the rest while it soaks) Strain and pat dry with paper towels. Arrange all sliced daikon in an ungreased 9X12” casserole dish. Over medium heat, in a medium-large saucepan, cook onion in butter until transparent, stirring occasionally (just a few minutes). Add parsley, chives, garlic powder and pepper and stir, just until bubbling. Add cream and stir occasionally until heated through Remove from heat and add cheese. Stir until cheese is melted and worked into the sauce. Pour the thickened liquid over the vegetable. Bake, covered, for 45 minutes, or until cheese is golden and bubbly. Sprinkle with ¼ cup Parmesan cheese. Bake for 10-20 minutes uncovered to crust up the cheese slightly.Makes 8 servings.