Immature garlic stems are tender and edible. They are also known as garlic spears or garlic tops. They have a milder taste than cloves. In Korea, we make some side-dishes with garlic stems. You can fry or pickle them with a spicy sauce or plain pickling spices.
In Korea, the radish (Daikon=Japanese name) is called JoSeonMu (조선무), it is often pickled, and used in a variety of kimchi called kkakdugi (깍두기). One of the most popular varieties of pickled daikon, called danmuji (단무지) in Korean, is usually bright yellow in color and is sometimes used in sushi or kimbap (김밥). Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 Calories (75 kJ) and provides 34 percent of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase that aids digestion, particularly of starchy foods.
