How to grow pink Daikon radish: its beneficial properties and use in cooking

Description of the variety

The root vegetable has dense and juicy pulp. As a rule, radishes are round in shape, but some varieties are characterized by oblong fruits that resemble a cylinder in shape. The inside of the fruit is white, and the thin layer of the peel is red. Although many hybrids have already been bred that have opposite characteristics, namely red flesh and white skin.

The taste of the fruit is moderately spicy. The advantage of radish is that it is a storehouse of substances beneficial to the body. The coarse fibers contained in its composition are known for their positive properties on the digestive system. In addition, radish cleanses the body of harmful toxins, improves appetite, and prevents constipation. The antibacterial properties of the vegetable allow you to cope with pathological processes in the intestines.

If you regularly eat vegetables, you can prevent swelling, as it helps remove excess fluid from the body.

Damage of Daikon

No matter how healthy Daikon radish is, it also has harmful properties. The vegetable should not be consumed by women during lactation and pregnancy. Daikon contains substances that can accumulate in the body and cause uterine tone. Because of this, miscarriages sometimes occur. Nursing mothers should also not eat too much of radish, because consuming this product (even in small quantities) provokes allergies in the baby.

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Beneficial features

The rich composition of daikon makes it possible to use it in folk medicine. Pink radish juice is prescribed for anemia. If you add a little honey to it, you will get an effective and tasty medicine for colds, which children take with pleasure.

Red radish tincture has been used for many years for radiculitis, rheumatism and joint pain. To do this, radish juice is infused with vodka and rubbed into the affected areas.

It is recommended to use radish for those who are faced with diseases of the liver, kidneys and gall bladder.

But the beneficial properties of the culture do not end there. The components of its composition have many useful actions:

• volatile phytoncides contained in daikon cleanse internal organs of pathogenic microorganisms and protect against fungal and viral infections;
• ascorbic acid strengthens the body's resistance to bacterial and viral infections, reduces the likelihood of developing cancer;
• fiber cleanses the body of toxins, improves food absorption and stimulates intestinal motility.

Features of cultivation

Caring for and growing red radish is not much different from agricultural practices of other crop varieties. Root crops are planted by seed in open ground. Daikon is practically not grown in greenhouses. To get a good harvest and juicy, large fruits, you need to know the peculiarities of growing daikon.

The culture needs daylight, which lasts at least 10 hours. Thus, seeds are sown in early spring. But some gardeners prefer to sow crops in the second half of summer, while getting no worse harvest. Before sowing, the seeds are soaked. They should be in water for at least a day, this will speed up their germination. The culture loves loose, fertile soil with neutral acidity. But it also grows well in other soils.

Gardeners plant seeds at a distance of 20 cm from each other. It is recommended to plant round root crops a little further, at a distance of about 30 cm. In this case, the distance between rows should not be less than 50 cm. Oblong root crops can be planted closer: the distance between rows is 40 cm, the distance between plants is 20 cm.

The soil for the radish is dug up and fertilized in advance. Seeds are sown 3-4 times in holes, the depth of which is at least 2 cm. After planting, the soil is compacted and watered without fail. To prevent the growth of weeds and drying out of the soil, the planting area can be mulched using hay or straw.

Radish care is standard: weeding, watering, regular loosening of the soil. Despite the fact that daikon is characterized by a love of moisture, its excess will lead to cracking of the roots. But its deficiency will result in the radish becoming very bitter. Thus, watering should be done correctly, 2-3 times a week, but in moderation. It is also important to pay attention to weather conditions.

Diseases and pests

Watermelon radish is resistant to diseases and pests. But if agrotechnical rules are not followed, plants can be affected by the following diseases:

1. When grown in acidic soil, the plant often suffers from viral clubroot. When infected with a virus, the fruits are modified, the pulp acquires a rigid structure and becomes inedible. If the soil on the site is highly acidic, then slaked lime or dolomite flour is added when digging.
2. With strong moisture, fungi appear on the plant, affecting the above-ground parts and root crops.
3. In hot, dry summers, cruciferous flea beetle and cabbage fly may appear on radishes. You can get rid of pests with onion or garlic infusion, as well as dusting with wood ash. Treatment is carried out in dry weather, in the morning.

Cruciferous flea beetle

Cabbage fly

Storage

Red radish is not intended for long-term storage. The fruits soften and spoil after 5-6 days. But if you put them in the refrigerator, the shelf life will increase several times. But before that, it is important to properly prepare the daikon:

• remove spoiled areas, or better yet, sort such fruits altogether;
• pack the harvest in plastic bags;
• Make holes in each package to allow air to enter.

The optimal temperature at which radishes are stored is from +1 to -2 degrees. Relative humidity also plays an important role. Its optimal indicators are no more than 90%.

Later varieties of daikon can be stored for a long time. They are piled up and covered with earth. They remain in this state for up to 15 days until they are completely dry. Winter varieties are stored in the basement or refrigerator. Before storage, the fruits are sorted and sorted in the same way. It is also important to regulate the air temperature in the basement; it should not fall below 0 degrees.

Use in cooking

Some countries use radish stewed, fried and even boiled. However, in our country, daikon is consumed exclusively fresh. As a rule, it is added to salads. The number of recipes with the addition of radish is constantly increasing. If, for example, you add a vegetable to a salad of boiled eggs and cheese, its absorption will occur much faster. An ingredient such as radish gives the dish lightness, spicy aroma and rich taste.

Source

Pink radish is a very interesting crop. It has a number of features. They consist in the size of the fruit, whose weight is 250-350 grams, and in the pink core. Until now, no one knows the exact answer to the question of how and where such an interesting variety appeared. Some are of the opinion that it was the result of selection of two crops (radish with ordinary radish). Others argue that it is just a common variety. Gardeners value this vegetable for its taste and ease of cultivation.

Linden honey for cough

Linden honey is often used to treat coughs. This is one of the most valuable types of honey. In Russia, the peak of linden flowering occurs in June-July. Honey has high nutritional and healing properties, has a wonderful aroma and unique taste.

The healing properties of linden honey have been used to treat various diseases since ancient times. Linden honey is the richest in nutrients. Only 20% of it consists of water, the rest is dry matter. The main ones are glucose and fructose. Linden honey also differs in that it contains a large amount of maltose. It has a positive effect on the mucous membranes and digestive organs. Contains a large amount of vitamins. Linden honey also contains a huge number of micro- and macroelements: over 40.

Description of the variety

The pulp of this plant is juicy and dense in structure. The root crop resembles an uneven, swollen ball, but sometimes cylindrical specimens are found. The inside of the fruit is red and has a white skin. The taste of the vegetable pulp is pungent.

Daikon radish was obtained as a result of selection made in Japan. After some time, he became popular both in his homeland and in other countries of the world. This variety is valued by people for its excellent taste and the beneficial components contained in the fruits (minerals, trace elements, vitamins, etc.). When consuming this product, the body is saturated with many substances necessary for it.

The second name of the Misato variety. It was brought to Russia not so long ago, but this did not stop it from becoming popular among many residents.

Full ripening occurs in 120-150 days. Long-term storage is possible, since the root crop does not spoil for a long time and does not lose its original appearance. Radish has high frost resistance, so it can withstand low temperatures. But it is not recommended to leave Daikon in the ground for too long (after the onset of cold weather), otherwise it will greatly spoil its appearance and taste.

Pink radish of Japanese origin cannot withstand temperatures below -5-8 °C. If a vegetable is kept in cold soil for a long period of time, this will reduce its shelf life and negatively affect the pulp.

It should be remembered that both low and elevated temperatures have a bad effect on the condition of the vegetable. It begins to deteriorate and wither, the amount of useful elements decreases, and immunity to diseases weakens.

Gardeners constantly note the main feature of the product - the formation of the fruit itself during flowering. He keeps up consistently and on time. If you carefully and properly care for it, the shape will be as even and uniform as possible for each fruit.

Features of cultivation

Before planting seeds in the soil, it is better to wait until the daylight hours are 10 hours or more. Under such conditions, culture develops faster and better. Sowing period is early spring. For pink radish of the Daikon variety, non-acidic, loose soil is suitable.

Plant the seeds at a distance (18-23 centimeters). Seeds of large specimens are planted every 30 centimeters.

Before sowing, it is recommended to prepare the soil (dig up and fertilize):

1. After the preparatory activities, holes are dug (depth 2 centimeters).
2. Place seeds in them (2-4 pieces)
3. Cover with a dense layer of earth.
4. The next step is watering.
5. Mulch with straw or hay.

Pink radish does not require careful care. It is necessary to periodically water, weed and loosen the soil. The Daikon radish variety loves moderate moisture, so it is not recommended to flood the plant with water. Otherwise, this will negatively affect the condition of the root crops (they will simply crack). It is recommended to water the plant three times a week. It is also worth considering weather conditions.

Daikon needs hilling, since as the crop grows it protrudes above the ground. This procedure will help the radish retain moisture and not dry out.

They feed exclusively late Daikon. Mixtures based on mineral substances are used. Fertilizing is applied when radish fruits are formed.

Use in cooking

Pink radish is fried, boiled and stewed. But in Russia it is grated or cut into circles and eaten. Sometimes it is found in salads.

If you put a couple of pieces of radish in a salad with cheese and eggs (boiled), the necessary ingredients will be absorbed much faster.

Author of the article

Graduated from the Kherson Economics and Law Institute. Since 2008, he has been growing berries and seedlings of raspberries, strawberries and blackberries. Now he is the owner of a small nursery “Zarechye Plant”.

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Source

Red radish is much less familiar to gardeners and housewives than the widespread black, green or white daikon. Externally, this vegetable is similar to a radish; some botanists call it a variety of radish or its hybrid, resulting from crossing with a regular radish. With all this, the unusual variety has some features unique to it. Let's look at what is unique about red radish, what are its benefits and harms.

Description of the variety

In appearance, red radish looks like a very large radish. The fruits have a round or elongated, sometimes cylindrical shape. Depending on the variety, the weight of each can range from 200 to 800 grams. Average weight – 400 grams.

Most varieties have reddish-pink skin and white flesh. However, there are others that are white on the outside and red on the inside - for example, Japanese radish. Such fruits look beautiful and unusual; they cannot be confused with overgrown radishes.

The taste of the vegetable is bitter, milder than the black variety, but still slightly pungent, not harsh. Radishes with pink flesh may have no bitterness at all.

It is eaten fresh, as the vegetable is tastier and healthier, but it can also be subjected to heat treatment, for example, stewing with other root vegetables. Stores well in winter.

Wild radish (Raphanus sativus var. raphanistrum)

Wild or field radish grows almost throughout Europe, the temperate latitudes of Asia, and is also found in North Africa. Wild radish is a herbaceous annual plant with a dense stem, 30 to 70 cm in height, and a powerful tap root.

Growing on empty lands, along roads and outbuildings, the crop is a good honey plant, but is practically not used for this purpose. But wild radish is practically the only species of the genus Raphanus sativus, which is considered a weed that affects winter crops, cereals and vegetables.

The flowers of this type of radish in European plants are often whitish or yellowish. But on the eastern wild radish, sometimes called coastal radish, lilac or almost purple flowers open, collected in sparse clusters located at the tops of the shoots.

Wild radish blooms from early June to September, producing pods in the fall containing seeds rich in pungent mustard oil, which is dangerous to vegetation-eating animals.

Traditional medicine recipes

Important - if you have a tendency to allergies or any diseases, especially chronic ones, consult your doctor before using alternative medicines!

A common and safe recipe for treating coughs, if all the rules are followed, is radish juice with honey. The vitamin composition of the root vegetable enhances the body’s ability to fight viruses, and sulfur promotes easy expectoration of sputum.

You will need a medium vegetable, from which you must first cut off the “lid” and then scrape out the pulp, leaving the walls no thinner than 2 centimeters. Fill half of the cavity with high-quality natural honey of any kind. After 10-12 hours, the radish will release juice. Its mixture with honey is needed to treat cough.

Adults take a tablespoon of juice 4-5 times a day, children take a teaspoon 3-4 times. This product is not recommended for children under 3 years of age.

Those who want to lose weight and maintain the functioning of the gastrointestinal tract are advised to eat a salad with fresh red radish 3-4 times a week. Grate the peeled root vegetable onto a coarse grater, add fresh cucumbers, carrots, cabbage, fried sesame seeds, and season with oil or unsweetened yogurt. For added satiety and protein content, add a chopped boiled egg to the salad.

The juice of the root vegetable, as well as its mixture with other vegetable juices - beets, carrots, onions - will help in the prevention and treatment of anemia. To obtain juice, use the method from the antitussive recipe or finely grate the vegetable with a grater or in a food processor and squeeze through cheesecloth.

Chemical composition of radish: calorie content, vitamins, micro and macroelements. The benefits and harms of root vegetables

Vitamins in mg:

• RR (RR) 2.19;
• A (RE) 0.002;
• B1 0.78;
• B2 0.22;
• B5 3.01;
• B6 0.3;
• B9 0.018;
• From 29.98;
• E 1.81;
• H 0.019;
• PP (niacin equivalent) 3.38.

Minerals in mg:

• calcium 31;
• magnesium 8.9;
• sodium 15.8;
• potassium 276;
• phosphorus 30;
• chlorine 5.2;
• sulfur 4.8;
• iron 1.04;
• zinc 1.23;
• iodine 0.002;
• copper 2.03;
• manganese 0.74;
• selenium 1.008.

Thanks to its composition, white radish perfectly fights ailments and improves human health. After all, the vegetable has excellent antimicrobial properties.

Vitamin A improves skin condition and increases its resistance to various infections. Vitamin B2 has a positive effect on vision and takes part in the formation of certain enzymes. Vitamin B1 helps the proper functioning of the nervous system, organs that take part in metabolism and muscle function.

Vitamin B5 promotes the functioning of the adrenal glands and is involved in the process of skin regeneration. Vitamin B6 improves the health of the human body after antibiotics and various diseases. Vitamin C interferes with the formation of carcinogens, increases the elasticity of the walls of blood vessels, stimulates the immune system. Vitamin E rejuvenates the body, promotes the absorption of proteins and fats, and helps muscle function. Vitamin PP is necessary for hair. It has a positive effect on their condition.

Radish is a type of plant (vegetable) belonging to the cabbage family.

1. Despite this, radish can hardly be called a favorite among other vegetable crops.
2. But it was precisely because of its qualities that the radish was well known in ancient times.
3. Since then, it has stood the test of time and today is listed in treatment books, medical and culinary reference books.
4. Due to its good shelf life, subject to storage rules, the root crop is a supplier of vitamins and nutrients from late autumn to spring.

Beneficial features

• Radish juice is recommended for arthritis and gallstones.
• Radish slices applied to the chest act like mustard plasters and have a good expectorant effect for respiratory diseases.
• Compresses made from grated radish relieve swelling and pain from bruises.
• Fiber and root juice help eliminate not only salt, but also “bad” cholesterol.
• One of the most effective folk remedies for prolonged bronchitis and pulmonary tuberculosis is radish juice with the addition of honey.
• The same composition, when taken orally by nursing mothers, causes an increase in breast milk production.
• Freshly grated radish is used as a compress for purulent wounds and ulcers as a bactericidal agent.
• Drinking radish or its juice before meals enhances digestion and improves appetite.

The whole variety of beneficial properties of the root vegetable is due to the unique combination of vitamins, phytoncides, organic acids, macro- and microelements. In quantitative terms, per 100 g of root crop it looks like this.

The nutritional value:

• Carbohydrates - 7% (including up to 0.3% starch).
• Proteins - 1.9%.
• Organic acids - 0.1%.