Vegetable
China Rose Daikon
A tier
China Rose daikon under this primary is a rose-pink skinned, white-fleshed elongated radish related to the China Rose salad type but grown larger in daikon programmes—mild-peppery, colourful, and good for pickles and fresh slices. It bridges red radish looks and daikon size. Flesh stays white; skin provides the rose identity. Slice for colour pickles and salads; cook lightly if at all. Not the mildest pure white Japanese type. Harvest before pith.
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Characteristics
Preparations
Traits
History
Rose-skinned elongated radishes were part of Chinese root diversity.
China Rose names entered Western seed lists for pink radish roots.
Specialty daikon and radish programmes offered larger China Rose types.
Colour-focused cooks used China Rose daikon for pink-edged pickles.