Raphanus sativus

The watermelon radish’s Chinese name can be translated to “beauty heart” or “beautiful heart inside.” Quite the radish!

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Seasonality

J	F	M	A	M	J	J	A	S	O	N	D
•	•	•	•						•	•	•

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Description

A long radish with a much milder flavor than smaller salad radishes. This is staple Japanese radish that can be eaten raw, cooked or are really wonderful pickled. It’s a key ingredient in recipes for Kimchi.

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Storage tips

Store in refrigerator with humidity, remove twist tie. Immediately cut the greens off right above the top of the root, and refrigerate. Radish should keep for around 3 weeks once the greens are removed.

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Culinary tips

• Great for fermenting, shredding to make a typical Chinese steamed radish cake, cut thin and pickled, or braised with meats.