Daikon radishes have an elongated, cylindrical appearance. The skin is firm, semi-smooth, and is  pure white. The root generally feels heavy for its size, a sign that the flesh is plump and not dried out, and is also crisp, aqueous, and dense

Daikon radishes are known for their crunchy, snap-like texture when raw and contain a mild, semi-sweet, and peppery, tangy flavor. Once cooked, the flesh softens to a consistency similar to a potato and develops a neutral flavor. In addition to the roots, Daikon radish leaves are also edible and have a pungent, green, and grassy taste.

Daikon radishes can be grown  year-round, with a peak season in the fall through winter.

The name Daikon translates from Japanese to mean great root, It's  an excellent source of vitamin C to strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The roots are also a good source of potassium to balance fluid levels and contain lower amounts of phosphorus, copper, calcium, magnesium, and folate. In traditional Asian medicines, Daikon radishes are believed to provide enzymes that assist in the synthesis of starches and fats. The roots are steeped into teas and boiled with seaweed to fight infections, detox the body, and eliminate the harmful buildup within the digestive tract.