Daikon Radish

• Daikon radishes (Raphanus sativus var. longipinnatus) are large, elongated, white radishes. They are known for having a much sweeter, milder flavor than their small, rosy cousins. Daikon radishes can be added to fresh salads, pickled or included in cooked vegetable dishes. Daikon means "great root" in Japanese. These native Asian root crops can grow up to 18 inches long and have been known to weigh up to 6 lbs. They are high in potassium, vitamin C, folate and fiber and are traditionally thought to aid in digesting fatty foods.
  
  Daikon radishes are a cool-weather crop, maturing through the autumn. They thrive in full sun and moist, fertile soil. These large radishes take about 70 days to mature from planting to harvest. Above ground, they bear abundant clusters of green, somewhat prickly green leaves.
  
  

Chayote Squash

• Chayote squash (Sechium edule), also known as the vegetable pear, is a perennial vine in the pumpkin family. The vines can grow to lengths of 40 feet, bearing triangulate green leaves 5 to 8 inches long. Chayote squashes are 6 inches long on average. This vegetable, indigenous to the mountains of Central America, was first cultivated by the Aztecs.
  
  The edible squash produced by this vine is roughly pear-shaped, with deep ridges. Bright green skin surrounds crisp white flesh. The single seed at the squash's center is eaten along with the rest of vegetable. They are usually steamed, fried or baked as other squashes would be but can also be added to raw salads and salsas. This vine flourishes in full sun and requires a support system upon which to twine. It is hardy in USDA zones 8 to 11 and should be protected from winter frosts.
  
  

Chinese Cucumber

• Chinese cucumber (Cucumis melo conomon) is another exotic vine bearing edible fruit. This annual is related to the common field cucumber, but its long, green-skinned fruit are much longer and wider. Chinese cucumbers can reach lengths of 20 inches. Eaten raw, Chinese cucumbers have a crisp, delicate flavor and few seeds. Consumed throughout Asia, they are utilized in Japan to prepare pickles called tsukemono.
  
  Plant Chinese cucumber vines in rich, loamy, pH neutral soil after the year's last frost. They must be kept thoroughly watered throughout the summer and provided with a climbing trellis.
  
  

Mizuna

• Mizuna is a leafy green closely related to turnip greens. In its native Japan, it is can be cooked or eaten raw. This adaptable green is extremely tolerant of both hot and cold growing conditions. It has a vigorous growth habit and rapidly regrows after being partially harvested. It grows best in the summer under partial shade, bearing abundant clumps of ragged, glossy dark green leaves with prominent white stalks and veins. It is somewhat peppery in flavor.