longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root.

Historical ties to South Asia permit mooli (Hindi: मूली, romanized: mūlī) as a general synonym in English.

[11] In North America, it is primarily grown not for food but as a fallow crop, with the roots left unharvested to prevent soil compaction; the leaves (if harvested) are used as animal fodder.

The Korean radish, also called mu, has a similar pale green shade halfway down from the top and are generally shorter, stouter, and sturdier, with denser flesh and softer leaves.

[citation needed] The heirloom watermelon radish is another Chinese variety of daikon with a dull green exterior but a bright rose or fuchsia-colored center.

[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.

These varieties are often named "tillage radish" because the plant grows a huge, penetrating root that 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.

Daikon roots can be served raw, in salads, or as sashimi's tsuma (つま, accompaniment),[18] which is prepared by meticulous katsura-muki (桂剥き, katsura peeling (etymology disputed)).

[19] Daikon-oroshi (大根おろし, grated daikon) is frequently used as a garnish,[17] often mixed into various dippings such as ponzu, a soy sauce and citrus juice condiment.

The variety called mooli has a high water content, and some cookbooks recommend salting (or sweetening, depending on the region and context) and draining it before it is cooked.

In North India, daikon is a popular ingredient used to make sabzi, stuffed paranthas, pakodas, salads, pickles, and as garnish.

In South India, daikon is the principal ingredient in a variety of sambar, in which roundels of the radish are boiled with onions, tamarind pulp, lentils, and a special spice powder.

In Pakistani cuisine, the young leaves of the daikon plant are boiled and flash-fried with a mixture of heated oil, garlic, ginger, red chili, and various spices.

Daikon's seed pods called moongray in local languages, are also eaten as a stir-fried dish across the country.

The large taproot is used to retain macro- and micro-nutrients that would otherwise have the potential to be lost to leaching during the time when the field would otherwise be left empty.

The nutrients from the root become readily available for the following year's crop upon the decay of the radish, which can boost yields and reduce fertilizer costs.