Best white radish selection tips?

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A white radish is an Asian vegetable better known as daikon, lo bak, mooli, and Chinese, Korean, or Japanese radish, among other names. The term “white radish” encompasses several varieties. Regardless of which type you’re choosing, the criteria that help you choose the best white radish are the same for all but size. Color, firmness, cleanliness and weight are more important.

Most white radishes are oblong, except for regional varieties such as Sakurajima daikon, which is shaped like a very large, bulbous turnip. Sakurajima daikon, however, is not readily available outside Japan. Chinese and Japanese varieties grow up to 20 inches long and Korean radishes are much shorter, usually growing to just over eight inches (20.3 cm). When choosing white radishes, look for one that is at least 6 inches long if it’s Chinese or Japanese, or at least 10 inches long if it’s a Korean radish. The exception is the “China Rose” cultivar of Chinese white radish, which is among the shortest white Chinese radishes at 10.2 cm in length.

Diameter isn’t terribly important when choosing your radish, even if you don’t want the radish to be too thin. Radish varieties are usually at least 2 inches in diameter for most of their length, and many get quite fleshy. Depending on the cultivar, the radish might be essentially the same diameter all the way to the tip or it might be wider towards the tip of the leaf. If the radish has a tapered shape, it should shrink relatively evenly as you look toward the tip, rather than having sudden drops in width. White radishes should be quite heavy.

The outside of the white radish should be clean and in good shape. While the surface may have a few ridges and the occasional small hair-like root sticking out the sides, much like carrots, overall it should be very smooth. There should be no mold, cracks, puncture wounds, scratches or crazing on the surface. If the thinner root end is still attached at the tip, it shouldn’t be moldy. It may be dirty or broken from handling and storage, but that’s okay as long as the main part of the root is in good shape.

The best color for a white radish is white, of course, but some varieties will be brighter than others and the white should look clean and not diseased. The top layer of the root will have some sheen. Many white radish cultivars have a greenish neck or cap at the leaf tip of the root, and on Korean radishes, this green portion may extend nearly halfway down toward the tip. This section is edible, although as with radishes that lack the green part, you’ll need to prepare the top layer when preparing the radish.

Grocery stores in countries like the United States may sell whole white radishes or sliced ​​into segments, and these aren’t always limited to just the thickest portions of the root. Some of the segments you find may be thin because they come from the root tip end. In this case, look at the color and condition of the segment to choose the best one. Whole radishes may still have their greens attached or may be trimmed before sale. Greens in good condition won’t be rubbery or wilted. Storing and transporting radishes can mash the greens, so unless you plan on eating them, don’t let mashed leaves stop you from buying an otherwise good radish.

Should you find a whole white radish with chopped greens, do not remove the greens from the rest of the radish and leave them in the greens bin without first asking a store manager. Sometimes stores in countries like the United States pay for all the radish when they buy it from a farm, including the greens. The cost to pay for the weight of the greens offsets the initial outlay.

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