Radish

Called white radish, winter radish, Chinese radish, Satzouma radish, daikona in Japanese and mu in Korean, this unique root leaves no one indifferent. This cousin of the black radish is native to the Mediterranean and the Middle East and also comes in an elongated form, but longer (sometimes more than 30 cm) and with a white skin that can also be pink or green. It is a first-rate juicing radish with a very refreshing, fresh, and raw taste.
It is found abundantly in Far Eastern cuisine in the form of a cake in the Canton region; cooked in stews in China; as a raw or fermented filling in a hot pepper sauce (Kkakdugi) in Korea; lacto-fermented in brine (takuan), dried and cut into strips (kiriboshi) or raw, grated or julienned, as an accompaniment to heavy dishes, in Japan. In short, like many root vegetables, it can be used in all sauces, steamed, grilled, au gratin, fried or boiled!
The texture of white radish is similar to that of carrots. Its mild, slightly spicy flavor is very pleasant raw, but changes when cooked. As with other radishes, the tops are edible and can be used in salads and soups, stewed (oshitashi), or as a condiment.
White radish has several health benefits. Its antibacterial and antiviral properties help fight respiratory infections. The enzymes it contains aid digestion, reduce constipation, and help eliminate toxins. It is also believed to have a protective effect against stomach cancer thanks to its antioxidants and bioactive compounds. Its high concentration of vitamin C strengthens the immune system, and because it is rich in soluble fiber and calcium, but low in calories, it quickly gives a feeling of satiety, which aids in weight control. Finally, it is said to be excellent for the skin, in the form of an oil or anti-wrinkle cream.
White radish prefers temperatures below 27°C and is sown as soon as the soil can be worked in spring. Harvesting begins after 50-60 days. It grows in sun or partial shade and requires regular watering to thrive, as well as mulch to keep the soil cool. Sowing every 10-14 days allows for successive harvests. It can also occupy the space of heat-loving vegetables such as tomatoes, squash, and peppers before they are planted and well developed. The roots can be stored in a plastic bag in the refrigerator for up to two weeks, but after three to four days, they lose their freshness and benefit from being cooked.
Number of days to harvest: 50 to 60