Daikon (which comes from the Chinese term 大根 pronounced ‘da-gern’ literally means Big Root) is of the radish family. That big white root is commonly seen in Asian markets or the oriental shelves in US supermarkets and is what most cooks use in the kitchen. Koreans use it in Kim-chi, Japanese used it in their pickles and the Ponzu sauce, Indians use it in sambar and I grew up with it in dishes like Chai Tow Kway, Lobak Soup, etc.
Sometimes also called turnip, sometimes called white carrot … almost all recipes involve the root. Why? Because the smart growers eat the greens themselves… 😀 just kidding.
While the roots are growing (and breaking up my soil)…
I usually harvest some of their leaves for curries and stir-fry dishes.
Those leaves are rich in potassium, manganese, vitamins A, C & E, calcium & iron ~ so why throw them away? So for tonight ~ I made Indian Palak style curry ~ 50% in the blender; 50% added later & slow cooked. This was a side dish to our Turkey (leftover) Biryani Rice.