White Icicle Radish

Raphanus Sativus

The White Icicle Radish is a Daikon with crunchy snow-white flesh and a peppery zing.


Also known as Lady Fingers, White Italian and Long White, this Heirloom variety dates back to the mid 1800’s. Radishes are in the Brassicaceae family and are related to cabbages, turnips and watercress. Daikon Radish is native to the mediterranean region and was imported to China in 500 B.C. In Greek, “Radish” means “Fast Appearing” since the small seedlings germinate so quickly. In Oaxaca, Mexico, December 23rd is “The Night of the Radishes” when people carve radishes as part of a festival.

How to Serve

The roots can be used as you would carrots–diced, sliced, grated or spiralized. Can be used raw for a juicy, spicy salad topping. Radishes can be grilled, braised or boiled, but roasting will bring out their naturally sweet flavor. Makes a creative addition to a veggie tray. Greens can be used raw in salads, sauteed in asian dishes, or as a nutritious addition to soups. Roots are excellent for pickling.


Long known for their health benefits, an ancient Chinese proverb says, “eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.” Fat-free, cholesterol-free and carb-free, Radish is a good source of Vitamin C, a powerful antioxidant, anti-inflammatory and immune booster. Radishes contain isothiocyanate, an antioxidant compound that has been shown to reduce risks for prostate, breast, colon and ovarian cancers.


Cut off the green tops so they don’t rob the roots of nutrients. Store roots in plastic bag in fridge for up to two weeks. Greens should be used as soon as possible.


Winter Icicle Radish Salad

1 lb. washed and peeled White Icicle Radish
1 cup shredded carrots
2 cloves minced garlic
2 green onions (chopped)
½ TBSP Korean Red Pepper Powder
1 TBSP Sugar
1 tsp. Salt
1 ½ TBSP White Vinegar

Grate, spiralize or julienne radish. You can also cut it into very thin strips. Throw the radish in a bowl and add carrots, garlic, green onion, red pepper powder, sugar and salt. Toss well and sprinkle with vinegar. Adjust spices to taste. Cover and refrigerate until ready to serve.

*If you don’t have Korean Red Pepper Powder, you can use Cayenne Pepper or Chili Powder.