a bunch of daikon radishes, quite a lot of food, takes up quite a little bit of space in the garden
Daikon radish is another vegetable that is unique in its category. Root vegetables are considered yang, yet daikon is yin. It has cleansing, refreshing, and strengthening properties, and is extremely versatile and transforms depending on its preparation. For instance, the benefits of eating daikon raw or grated aids in digestion. It is often used with fatty or protein-rich dishes. Blanching brings out the refreshing properties of daikon. The more well-cooked daikon is, the more deeply nourishing it becomes. Daikon can be pickled lightly, or over a long period of time. When dried, daikon strengthens the bones, ligaments, digestion, and overall immunity. Dried daikon and fresh daikon are very different from each other, whereas dried carrots and fresh carrots share many similarities.Leafy/round vegetables
Chinese (Napa) cabbage and cabbage
These two vegetables differ slightly in their category and colors and textures, but they both have satisfying, strengthening, nourishing properties. These two are extremely adaptable, like daikon, which makes them unique as well. Both can be eaten raw, lightly pickled or pressed, pickled over long periods, and can be steamed, blanched, sautéed, or stewed. Both can store for a longer period of time than others in their categories. However, to highlight some differences, compare a preparation of a pairing of Chinese cabbage with tofu with that of a pairing of cabbage and seitan. Though both combine well with protein, there is a subtle difference in how they match with proteins and other vegetables.
Each vegetable has a unique personality and character in addition to its taste and nutritional value. Use your taste and imagination to combine, transform, and enhance the uniquenesses of these vegetables.