Ayurvedic
Foods
White
Daikon
Daikon
radish (Latin Raphanus sativus) is also known as Oriental
radish, icicle radish or Chinese radish. The roots are fairly
large--2-4" in diameter and 8-20" long. Daikon is available
in specialty groceries or oriental markets. Choose radishes that
are pure white, feel firm and heavy, and are free of sprouts,
cracks or bruises. Discard green-tops unless the leaves are crisp,
green
and fresh. If the leaves are good, they can be eaten as well.
Daikon
has high water content and is very low in calories. It is rich
in vitamin C, potassium and
folate and a good source of magnesium. The leaves contain beta-carotene,
calcium and iron besides vitamin C.
From
the ayurvedic perspective, daikon is a cleansing vegetable that
also fortifies the liver and enhances digestion. It has a mildly
pungent taste when raw (sweeter than the conventional red-skinned
radish), which mellows with cooking.
To
prepare the vegetable, scrub thoroughly with a brush under running
water, peel with a peeler as you would a carrot, then dice or
grate for use. Daikon (including fresh tops) can be stir-fried
in a little ghee or olive oil with the spice mix recommended for
your skin or body type. It can be diced and added to soups or
lentils during the cooking process, or it can be cut into larger
pieces or rounds and steamed, grilled or baked.
White
Daikon Radish Recipes >
