Radish seeds that have germinated, requiring only water and a cool place to grow, before being harvested as a food. Most often, radish sprouts are grown from the daikon radish seeds. Similar to other sprouts, they are added to salads, sandwiches, and stir-fry dishes, providing a crispness and mild taste to the surrounding flavors. Radish sprouts are often used as an ingredient for Asian dishes, as they are sautéed or stir-fried into other foods. Since they are very delicate, sprouts can only be heated for 20 to 30 seconds before wilting. Sprouts should be kept refrigerated for only a few days before they become wilted or too moist and slimy for use.
The FDA has cautioned consumers about the eating of raw sprouts, especially clover and alfalfa sprouts, due to concerns for their developing of e-coli and salmonella bacteria causing food illnesses from undetected contamination that cannot be removed by the washing of sprouts. Therefore, it is suggested that the sprouts be cooked to remove the potential of harmful bacteria.