Common names: Daikon Radish, White Radish, Winter Radish, Mooli

Scientific name: Raphanus sativus var. Longipinnatus

Despite having a mild-flavored fully grown napiform root, daikon has a more intense kick at the microgreen stage compared to other radish varieties. These spicy greens known as “kaiware-daikon” are commonly used for salad or garnishing in Japanese cuisine. They are also great in sandwiches or just on the side with endless versatility for anyone looking to liven up their palette with a fresh, zesty crunch. Nutritionally, daikon is rich in Vitamin B Complex, C and also contains the highest microgreen concentration of Vitamin E - more than enough to satisfy your daily needs in a single serving. They also contain many minerals such as manganese, magnesium, phosphorus, calcium, iron, zinc, and copper. Japanese for “big root,” daikon is a long white winter radish originally native to continental East Asia. Over a millennium, it has become one of the most iconic vegetables of Japan but is also enjoyed by many cultures around the world.