| Image | Plant | Status | Notes | Events |
|---|---|---|---|---|
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Chinese Radish (Raphanus sativus 'Shunkyo Semi-Long') |
Have 9 Veg |
Sow: Jan 15 - Apr 1; Sept 1-Oct 15 Germination: 3-4 days Maturity: 30-40 days |
September 12, 2021: Seeds sown September 15, 2021: Seeds germinated September 19, 2022: Seeds sown November 17, 2022: Harvested September 9, 2023: Seeds sown November 11, 2023: Harvested |
| Daikon Radish (Raphanus sativus 'Wakayama White') |
Have 9 Veg |
Plant on the Harvest Moon Chinese Moon Festival https://www.yourchineseastrolo... https://www.yourchineseastrolo... This variety of daikon radish is from Wakayama Prefecture Japan. The root is crisp and has a tender long white root reaching 12-14" long and 2" in diameter. Use in soup, salad, pickled or fresh. Daikon oroshi (coarsely grated daikon using a Japanese grater) is delicious in sauces used for soba noodles, tempura, and sashimi. The leaves are prepared cooked or pickled. Vietnamese cooks enjoy it caramelized with fish sauce and sugar in fish and pork dishes and raw in salads. Alternate names: alibanos, cu cai, cu cai trang, daikon, daikon radish, giant white radish, hua piahs, Japanese radish, labanos, lai fu, lao bo, lobak, lobak isi, lobak putih, lo bok, long white radish, lo pak, lu fu, luo bu, moo, mu, muli, oriental radish, phakkaat hua, rabanos, rabu. DESCRIPTION Finely sliced sun-dried daikon radish with spectacular flavor. Use in vegetable dishes and steep it for a balancing tea. Helps metabolize fat AND pass water. A good source of potassium and fiber. kosher Dried Daikon Radish is traditionally made in Miyazaki prefecture of southern Japan. Fresh daikon radishes are harvested from winter to early spring, cleaned, sliced into delicate strips and sun-dried on rice straw mats. Cool evening temperatures and bright sun drying during the day cause the flavor to mellow, concentrate, and become sweet while preserving nutritional value. Dried and shredded daikon is called 'sengiri' or 'kiriboshi' daikon, in Japan. Daikon Raphanus sativus longipinnatus literally means 'great root' and is considered the king of Oriental vegetables. This long white radish originated in China and was introduced to Japan over 1,000 years ago. It is a staple vegetable in Asian cooking. Before refrigeration daikon and other vegetables were dried or pickled to ensure availability year round. Dried Daikon Radish is naturally made and sun dried in the ancient, traditional manner without the use of chemicals, artificial colorings or artificial drying techniques. Most commercial shredded daikon in Japan today is bleached to a white color. Traditionally processed EDEN Dried Daikon is a natural light cream to tan color. Dried Daikon is low in sodium (20mg per serving) and high in potassium (420mg per serving). The FDA says, "Diets containing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke." It is also low calorie, contains no fat, is cholesterol free and is a good source of dietary fiber. Dried Daikon can be used in making soups, soup stock, noodle broth (dashi), stews, teas, and vegetable side dishes. It is often cooked with sea vegetables such as kombu, arame and hijiki. |
September 9, 2022: Seeds sown September 9, 2023: Seeds sown |
