Daikon radishes are widely used in Asian cuisine. Some grow quite long and regularly will grow more than a foot long. Others are more rounded. We grow white and purple daikons round ones as well as the long icicle type. The spice is in the skin and the centers are crunchy and sweet. You can eat daikons raw in salads or cooked in stir fries along with napa cabbage, bok choi, and any other stir fry favorites. Store them in the fridge in an air tight container or bag. They should last at least a month.