Daikon & their leaves

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)…

still growing

still growing

I usually harvest some of their leaves for curries and stir-fry dishes.

Nice green, crunchy, mustardy leaves.

Nice green, crunchy, mustardy leaves.

Harvested leaves for tonight's dinner.

Harvested leaves for tonight’s dinner.

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. DSCN2773-tileThis was a side dish to our Turkey (leftover) Biryani Rice.

Turkey Biryani with Palak Daikon Greens

Turkey Biryani with Palak Daikon Greens

 

 

 

 

Advertisements

One response to “Daikon & their leaves

  1. Portia | NourishAndLive

    Oh my! Definitely gotta try this one! Check out the Asian chicken soup dish I just posted.. Instead of the regular flour noodles, I added in spiralized daikon 🙂 lmk what you think!

    Like

What's your Opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s