White Radish (Raphanus sativus)

White raddish

Otherwise known as

Daikon, Chinese radish, lo bok

General information

While some varieties of Raphanus sativus are grown specifically for their peppery leaves, most are used for their long white to green root.  There are many different varieties. They may be long and slender, short and stumpy or even almost spherical and can reach up to 5kg in weight.  Japanese types are called ‘daikon’, while in Cantonese they are ‘lo bok’.

White radish is usually less hot and peppery than the red radishes familiar to Europeans, but can still be quite strongly flavoured.  As with other types of Brassica, at least some of this flavour is due to the glucosinolates (antioxidant sulphur compounds) that they contain.  Research has shown that white radish sprouts are one of the richest known sources of these compounds.

Cooking tips

White radishes are usually cooked but, like round red radishes, can also be used raw in salads.  Peel them first if you prefer a less pungent flavour.  White radishes are sometimes grated and mixed with soy sauce to use as a dip with Japanese dishes.  Grated white radish can also be steamed in savoury cakes or included in the Korean pickled relish kimchi.  Alternatively, stir fry, add to casseroles or boil in soup.