Daikon radish (Latin Raphanus sativus) is also known as Oriental radish, icicle radish or Chinese radish. The roots are fairly large--2-4" in diameter and 8-20" long.

Daikon is available in specialty groceries or oriental markets.

Choose radishes that are pure white, feel firm and heavy, and are free of sprouts, cracks or bruises. Discard green-tops unless the leaves are crisp, green and fresh. If the leaves are good, they can be eaten as well.

Daikon has high water content and is very low in calories. It is rich in vitamin C, potassium and folate and a good source of magnesium. The leaves contain beta-carotene, calcium and iron besides vitamin C.

From the ayurvedic perspective, daikon is a cleansing vegetable that also fortifies the liver and enhances digestion.

It has a mildly pungent taste when raw (sweeter than the conventional red-skinned radish), which mellows with cooking.

To prepare the vegetable, scrub thoroughly with a brush under running water, peel with a peeler as you would a carrot, then dice or grate for use. Daikon (including fresh tops) can be stir-fried in a little ghee or olive oil with the spice mix recommended for your skin or body type. It can be diced and added to soups or lentils during the cooking process, or it can be cut into larger pieces or rounds and steamed, grilled or baked.

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