Chinese radish


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Chinese radish

n.
See daikon.

dai•kon

(ˈdaɪ kən, -kɒn)

n.
a large, elongated, white winter radish, Raphanus sativus longipinnatus, used esp. in Japanese cooking.
[1890–95; < Japanese < Middle Chinese, = Chinese big + gēn root]
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References in periodicals archive ?
The experience of tasting a Chinese radish that is sweet, not fiery, or a cabbage with the raw flavor of lettuce awaits the home gardener looking to the east.
Oriental veg such as Chinese radish, pak choi and mizuna can also be added to the mix or grown as ornamental plants in borders.
Bacterial soft rot caused by Erwinia carotovora is one of the most destructive diseases including carrots, potato, Chinese radish and Brassicas, especially Chinese cabbage in East Asian (Kikumoto, 2000; Vanjildorj et al., 2009).
Chinese radish, pak choi and mizuna greens can be sown in rows 30cm (1ft) apart and thinned to 15-30cm (6-12in) between plants.
Larger-rooted cultivars (like Chinese radish) are most important in East and South-East Asia.

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