White radish / daikon

The long white winter radish (daikon), sold as whole fresh roots. Peeled and chunked, it simmers to a translucent softness and sweetens the broth while absorbing the flavours around it, a classic partner for crucian carp.

TCM properties

Nature · cooling　Flavour · sweet、pungent　Meridians · lung、stomach

Traditional food therapy

In Cantonese food therapy white radish is used to clear heat, transform phlegm, ease food stagnation and direct qi downward; tradition keeps it apart from ginseng-type qi tonics, which it is said to counteract.

Cautions: read first

• Take care with a weak spleen or loose stools
• Combination restriction (same as green radish): do not take it alongside ginseng-type qi-tonic herbs, as it breaks up qi (破氣)

Preparation

Peel and cut into pieces.

Origin

A winter crop in southern China and an everyday vegetable in Guangdong. Australian daikon is locally grown and sold as single roots

Availability in Australia

Easy to find

Pairs well with