Description

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 compound.