Remove greens before storing daikon, but don’t discard them - they are totally edible! They can be washed, stacked, rolled into a scroll, and cut crosswise. This produces thin julienne strips which are traditionally salted and left standing for an hour. The moisture is squeezed out. The leaves are then chopped and stored in glass jars for up to a week in the refrigerator. The Japanese stir them into warm rice, they can also be added to soups and other recipes. Both summer and winter daikon store well in the refrigerator once the tops have been removed. Refrigerate daikon wrapped in plastic bags for 5 to 7 days. Winter radish varieties can be stored for up to two weeks in the refrigerator.


Daikon is a source of vitamin C and contains kaempferol, an antioxidant that could slow down the development of certain cancers. This exotic vegetable also supplies isothiocyanates, chemical compounds that could reduce the development of malignant tumours. Some studies have even advanced the idea that daikon could improve digestion.

Varieties we grow:


Daikon is thought to have originated in the Mediterranean. It reached Japan, by way of China, about 2,000 years ago. Today, more land in Japan is devoted to the cultivation of daikon than any other vegetable. In one form or another, daikon appears at almost every Japanese meal. Its name is derived from the Japanese words dai (large) and kon (root).


Usually, daikon is used as a condiment in sushi or other Japanese dishes. However, you can also use it in a variety of Western dishes: add it for instance to your omelettes, soups, rice, sandwiches or salads. You can actually create a salad of daikon: grate a daikon and a Carrot and season them with rice vinegar, soy sauce, lemon, tahini, sake, balsamic vinegar… Add some vegetables (beans, cabbage, nappa cabbage, cucumber etc.), rice, herbs or nuts to your salad. Trust your inspiration and try different blends.

Daikon may be steamed, boiled or sautéed. You can prepare it with other vegetables such as beans, nappa cabbage, green onions or shiitake mushrooms. However, remember that a shorter cooking time will preserve flavour.

Cooked, daikon is delicious seasoned with cumin, cilantro or curry. And raw, it is simply delicious with salt, as are red radishes.