Daikon radish is commonly eaten simmered, stir fried, grated, pickled or baked. Its leaves are also edible and can be used in recipes that call for turnip greens and its seeds make excellent sprouts for use on salads or in sandwiches.
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.
Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 Calories (75 kJ) and provides 34 percent of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase that aids digestion, particularly of starchy foods.
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