DAIKON RADISH SPROUTS
TASTE • EDIBLE PARTS
Daikon radish sprouts have a stronger taste of radish than from the grown Diakon. Sprouts of Daikon are slightly milder in flavor than Red radish, but both have a full taste of fresh radish.
All varieties of radish grow root hair. Those are all white, very fine roots, which resemble mold, but they are harmless as they are a natural part of the root. The roots are visible after only 2-3 days of sprouting. You can eat both the root and the rest of the sprout. Some choose to cut the roots off just before serving and use only the tops in salads for aestetic reasons. The roots may then be blended into dips of smoothies.
A, C, B1, B3, B6, B9
Copper, Magnesium, Folate, Phosphorus, Manganese
3% – measured in relation to sprouts consisting of 75% water
SIZE • LOOKS
Daikon radish sprouts grow to 12 cm in length from stem till the top of the small curved leaves. The roots grow to become almost as long. The roots and the bottom of the stem are white, while the upper stem and the leaves are green.
If your leaves are yellowish, it is because the sprouts have been grown too dark. If you just put the sprouter in a lighter spot, the leaves turn will green within a day.
DAIKON RADISH IN RECIPES
I love fresh summer radishes and freshly grated Daikon radish. When I grew these tiny plants for the first time I was pleased to discover, the little sprouts have the same sharpness as completely fresh radishes from the garden. Just 1 sprout can easily give as much taste as 4 cm fully grown diakon radish.
If you – or your stomach – would like the sprouts to be a little milder in their taste, you can just let the sprouts continue to grow 2-3 days after they have unfolded their little leaves. On the third day their taste is already a lot milder.
I enjoy eating the roots mixed with carrots, sweet pea sprouts or apples. I use the decorative sprout tops as garnish in salads and sandwiches.