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Robyncz
11-07-2003, 09:55 AM
I got some long root-y things in my CSA box. They look sort of like white carrots and they taste like a very strong radish. Does anyone know what they are? And what I should do with them?

Thanks!

badunnin
11-07-2003, 09:58 AM
Daikon?

http://store3.yimg.com/I/evergreenseeds_1763_7293303

ClaraB
11-07-2003, 09:58 AM
Are they white radishes? Some varieties of radishes are long and white.

MKSquared
11-07-2003, 09:59 AM
Daikon was my first thought, too. Here's a photo of it:
http://www.foodsubs.com/Photos/daikon.jpg


There's also something called icicle radish:
http://www.veseys.com/images/products/small/1270.jpg

lonetree1353
11-07-2003, 10:02 AM
http://www.foodsubs.com/Photos/daikon.jpg

Robyn if you go to www.foodsubs.com and type in roots or radish you will see a variety. The one above is daikon.

http://www.foodsubs.com/Photos/cparsnip.jpg
This parsnip also looks like a carrot.
Hope that helps.

sneezles
11-07-2003, 10:03 AM
Does it look like this? http://www.kitchengardenseeds.com/photos/enlargement/62.ENLARGEMENT.jpg Daikon is a variety of radish also known as Japanese radish, Chinese radish and Satsuma radish. They are white with a milder flavor than the small red radish, and can grow up to 3 feet long and weigh up to 100 pounds, although they are usually harvested at 1 to 5 pounds. Daikon can be eaten raw in salad, pickled, or in stir fries, soups and stews. They have a pleasant, sweet and zesty flavor with a mild bite.

MKSquared
11-07-2003, 10:24 AM
Just in case you're looking for MORE daikon photos: Daikon, Daikon, Daikon!! (http://images.google.com/images?q=daikon&ie=UTF-8&oe=UTF-8&hl=en)

OK, so what if they're labanos?
http://www.tribo.org/vegetables/labanos.jpg
Labanos. White radish. Very pungent. On its own, it's wonderful as a salad (sliced thinly, rubbed in salt to remove the pungent taste, add a few slices of tomatoes, sugar and vinegar ...). It's also an ingredient in sinigang

sneezles
11-07-2003, 10:30 AM
Originally posted by MKSquared
OK, so what if they're labanos?

But they could be couldn't they ...Other Names - Lo pue (Hmong); daikon (Japanese); lor bark (Cantonese Chinese); labanos (Filipino); cu-cai trang (Vietnamese). Also known as an oriental radish, Chinese radish, and icicle radish.

Culture - Culture is similar to the common radish, except that daikons are bigger and need more space and a longer growing season. A deep, loose, moist, fertile soil is required. Plant in late winter or early spring for spring and summer use and in July for fall harvest.

Availability - Chinese radishes are grown commercially in Texas, primarily near Houston in south Texas. Major production is in California. They can be found on the market 12 months out of the year, especially in areas having an Oriental population.

Selection - As with any root crop, look for Chinese radishes that are free of growth cracks and bruises with firm and crisp roots. Chinese radishes keep well in refrigeration if they are placed in a sealed container or plastic bag to maintain high humidity.

Storage - Chinese radishes will keep well in the refrigerator if they are placed in a sealed container or plastic bag in order to maintain high humidity.

Preparation - This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.

For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.

Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.

MKSquared
11-07-2003, 10:40 AM
So ... daikon=labanos=icicle radish?
LOL :D

Here are MORE words for it!
Other Languages:
China: loh-bak
India: mooli
Indonesia: lobak
Japan: daikon
Korea: moo
Malaysia: lobak
Philippines: labanos
Sri Lanka: rabu
Thailand: phakkat-hua
Vietnam: cu cai trang

Moo. ;)

MKSquared
11-07-2003, 10:48 AM
OK. One last thing: Botanical name - R. sativus variety longipinnatus. :p

lonetree1353
11-07-2003, 01:31 PM
Robyncz did you find out what it was?

Robyncz
11-07-2003, 04:36 PM
Thanks, everyone. It turns out I have daikon radishes, just as most of you suspected. I actually saw my CSA farmer today and he told me they are Chinese radishes. If I understood the above info correctly, daikon and Chinese radishes are one in the same.

He said he likes to slice them and eat them on homemade bread with butter. That sounds really yummy to me. I'll probably try some in salads, too. I have a LOT of them, so I'll get to try them lots of different ways.

Again, thanks for the help. I KNEW you guys would come through for me!

ssusan
11-08-2003, 08:12 AM
I love Daikon. I've been buying a chevre cheese with crystalized ginger at the farmer's market, juilianning the daikon and dipping. Slightly sweet goat cheese with slightly spicy Daikon is wonderful.

-Susan