A staple of Japanese and Korean cuisine, daikon radishes are unbelievably fast-growing even in the cool, shortening days of fall ����and are an excellent, underappreciated root for the winter kitchen. They excel in cooked preparations, especially stir-fries and roasts, where their flesh is tender, buttery, and mild. Erin made a great ginger-and-daikon kimchi that we're all still dreaming of: we ate it like candy, straight out of the jar. They store beautifully in a root cellar or right in the fridge, and they can be harvested after the first mild frosts without much damage to the root (they will not make it through hard freezes without a decrease in quality, unfortunately). Though they can be grown in both spring and fall, they are better and more delicious as a fall crop.