when i was younger i didn't like daikon much, but as with many other childhood dislikes i think of this humble root vegetable differently now. it's wonderful in kimchi, soup, braised... but i haven't been able to enjoy the leaves here. they're not available in any store, as far as i know. luckily i got the idea to save the tops from a japanese kitchen video (which i unfortunately can't find now) where the lady of the house saves the tops from her carrots and radishes. all she does is put them a plate with some water.
i tried it with a daikon top leftover from a kimchi-making party i held last week. i left it in a sunny windowsill and made sure there was always water in the plate and it grew like... well, a weed! all it needs is to have a little bit of leaves on top already. whenever i make kimchi with my friends, i can use anywhere from 2-10 daikon radishes. i'm glad that now i won't waste the tops and i get daikon leaves and flowers out of it. possible uses? salad, sandwich, pickled (in kimchi!), stir-fried, soup, or in vegan sushi.