Daikon^[2] (Japanese for ‘big root’) or mooli,^[3] Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to continental East Asia,^[4] daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internationally. In some locations daikon is planted for its ability to break up compacted soils and recover nutrients, but not harvested.

Source: Wikipedia

Daikon

The Chinese and Indian varieties tolerate higher temperatures than the Japanese one. These varieties also grow well at lower elevations in East Africa. If moisture is abundant, it can grow quickly; otherwise, the flesh becomes overly tough and pungent.^[15] The variety Long White Icicle is available as seed in Britain, and will grow very successfully in Southern England, producing roots resembling a parsnip by midsummer in good garden soil in an average year.^{[citation needed]}

The roots can be stored for some weeks without the leaves if lifted and kept in a cool, dry place. If left in the ground, the texture tends to become woody, but the storage life of untreated whole roots is not long.^{[clarification needed]}

Certain varieties of daikon can be grown as a winter cover crop and green manure. These varieties are often named “tillage radish” because the plant grows a huge, penetrating root which effectively performs deep cultivation. The roots bring nutrients lower in the soil profile up into the higher reaches, and are good nutrient scavengers, so they are good partners with legumes instead of grasses; if harsh winters occur, the root will decompose while in the soil, releasing early nitrogen stores in the spring

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