Although daikon is a relative of the "bitter radish" we are used to, it is practically devoid of a specific rare, bitter-spicy taste. Daikon root vegetables are more juicy and tender. Therefore, it is called sweet radish.
Of all the vegetable plants, only radish, horseradish and daikon are able to cleanse the liver and kidneys by dissolving stones. However, the roots of radish and horseradish contain a lot of mustard oils, which give them pungency and have an exciting effect on a person. Therefore, they should not be abused, especially by people who are already over fifty. But daikon does not have such a sharp side effect, since it contains almost no mustard oils. Daikon root vegetables are eaten fresh, boiled and salted. In varieties with non-pubescent leaves, young leaves are also used as salad greens.
The daikon is also distinguished by the fact that it is edible throughout the growing season - from root crops the size of a radish to full technical ripeness. July is the best time to plant Japanese radish. This plant, like radish, forms its roots in a relatively short day.
