Microgreens, Daikon Radish
Daikon Radish is favored by chefs to add crisp texture and a zesty intense radish flavor that add a nice kick. Daikon is most commonly consumed raw, utilized as a garnish, and is used to elevate the taste, appearance, and texture of culinary dishes.
Micro Radish Daikon is best suited for raw applications, specifically as a garnish, as the leaves will wilt if exposed to prolonged periods of heat. Micro Radish Daikon compliments savory dishes and can add height and color when placed on top of soups and salads. The leaves can also be layered into sandwiches for a spicy kick, garnished on curries and noodle dishes such as pad Thai, served with fatty meats, or mixed with pickled carrots for a peppery, sweet-sour side dish. Micro Radish Daikon pairs well with peppers, carrots, eggplant, green onions, and meats such as beef, poultry, pork, and seafood. The greens will keep 7 days when stored unwashed, in a sealed container, and in the refrigerator.