Those are daikon radishes, a mild-flavored and crispy relative of our common red radish. Hailing from Japan, daikons are scrappy, easy-to-grow and productive.
This was our first year growing daikon radishes and I’m happy with the results. Think of them as icicle radishes on steroids.
Rachel has put a few jars in brine to pickle in the fridge. We’ve also added them to kimchi, stir-fries, and eaten them fresh and crispy right from the garden.
There are apparently much larger varieties of daikons – I’d like to try those this fall. The entire bed has now bolted so I think we’re done growing daikon radishes for this year… it’s sweet potato and Seminole pumpkin time.