Daikon - cultivation, benefits, properties, recipes
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Let's talk about a radish with an exotic name daikon (some call it simply a radish)
Origin.
Daikon is a new promising culture. Motherland - Japan. Here the daikon is the main vegetable crop and is included in the daily menu of each inhabitant. It deserves special attention gardeners-lovers in connection with the high yield and good taste qualities of root crops.
Useful properties of the daikon.
In comparison with a radish, the roots of the daikon are more juicy, tender and practically devoid of a specific bitter-bitter-sharp taste. Therefore, vegetable growers-lovers often call daikon a sweet radish.
Just like radishes and radishes, daikon contains a lot of potassium salts, which remove excess water from the body, calcium, fiber, pectin substances, vitamin C and enzymes that help digestion.
Root crops contain specific protein substances that inhibit the growth of bacteria. The lack of a pungent aftertaste allows a more varied use of daikon.
Its root crops are consumed not only in raw form, but also salted, marinated and boiled. In varieties with unsweetened leaves, young tender leaves are used for food-like salad greens. Unlike radishes, the roots of the daikon retain juiciness and good taste even after the transition to the phase of stalking, since their tissues are not very lignified.
Use daikon for colds, to strengthen the hair, the proper functioning of the intestines, with diseases of the gallbladder, liver and kidneys.
Biological features and properties of daikon
Daikon is a one-biennial plant of the cabbage family (cruciferous).
The shape of the root crop is the main sign of the belonging of the daikon to one or another group of varieties (sortotype). It can be round, cylindrical, conical, elliptical, fusiform and even serpentiform.
The average weight of one root crop can reach 0,5-3 kg, depending on the early maturity of the variety and growing conditions, the length varies from 10-15 to 30-60 cm, diameter - from 4-6 to 8-10, see Root crops can be completely buried in soil or protrude over its surface by half or even two-thirds.
The plant is cold-resistant, the seeds germinate at a temperature of 2-3 ° C. Shoots carry frosts to minus 4 ° C, and adult plants to minus 6 ° C.
Daycon is a plant of a long day.
In spring and early summer, with a long day, shooting is more likely and more slowly - the formation of root crops. In the second half of summer, with a shorter day, favorable conditions are created for the formation of root crops, flowering plants live, the culture is photophilous, very demanding on soil moisture.
Daikon - a plant unpretentious and can grow on different types of soil, but the best yields are obtained on light fertile soils with deep groundwater occurrence.
Grades of daikon.
Cultivated in Russia as a rule the following grades daikon:
- with a round root crop - Sasha;
- with a long root crop - Fang of the elephant, Dragon, Dubinushka.
Of the Japanese varieties and hybrids cultivated Blue Sky, Harutsugue, Tokinashi and others.
Conditions and techniques of cultivation. The daikon's agricultural technology is similar in many respects to the radish. To obtain a good crop of root crops, apply humus or compost (1 kg per 1 m2) and mineral fertilizers (g on 1 m2) to produce a good yield of root crops: 20 ammonium sulfate, 40 superphosphate, 20 potassium sulphate.
Best sowing time - end of July - beginning of August.
Seeds are sown in rows through 45 cm from each other. The furrow is made deep by 4-5 cm, spilled with water, and then the seeds are spread over 2-3 pieces through 8-10 cm. The grooves are covered with loose soil and slightly pressed down.
Daikon shoots usually appear in 3-5 days. At this time, a cruciferous flea is an especially dangerous pest, which can quickly destroy all plants in the emergence phase. From damage, crops are protected by dusting with ashes.
After the formation of 2-3 real leaves, the plants are thinned, while removing the weakest ones.
Distance in the row 20-30, see Care of plants consists of propolok, loosening of row spacing, regular irrigation.
Daikon is a very early-maturing plant: vegetation period of 50-70 days.
Harvest root crops in dry weather in late October - early November, digging up a shovel. The crop is cut off, root crops are cleaned of soil and stored in moist sand in the basement or cellar.
Features of obtaining daikon seeds.
When growing seeds, it is necessary to remember that daikon is a cross-pollinating plant, therefore it is necessary to observe spatial isolation from flowering plants of radish and radish
The technology of growing the uterine roots, their selection and storage, as well as the care of seed plants is similar to the culture of radishes. Seeds of daikon retain their germination for 4-5 years.
To the mistress of the note - recipes and dishes from daikon
- Salad from the daikon. Daikon 0,5 kg, 1-2 carrots and an apple, 3 tablespoons mayonnaise. Thoroughly wash the daikon, carrots and apples, peel, grate, salt, season with mayonnaise, mix. Garnish with herbs before serving.
- Daikon with mayonnaise... Daikon 250 g, mayonnaise 60 g, salt to taste. Wash the root vegetable, peel and grind it on a coarse grater, season with mayonnaise, salt, mix, decorate with herbs.
- Salad from daikon with walnuts. Doikon 0,5 kg, carrots 2 pcs., Walnuts (12 pieces, 1/2 lemon for juice and zest, 6-8 cloves of garlic, salt. Wash the root vegetables of daikon and carrots, peel and grate on a fine grater. in a mortar with garlic, pour in lemon juice, salt to taste, add lemon zest and mix.
- Daikon with butter. Daikon 250 g, vegetable oil 20 g, 1/2 tablespoon of 3% vinegar, herbs and salt to taste. Rinse and clean the root vegetable, grind on a grater, season with vegetable oil, salt and mix. Add some vinegar if desired. Put in a salad bowl, sprinkle with parsley or dill.
Daikon useful properties
In the kitchens of Asia daikon is used very widely and is included in the daily diet of millions of people. Root crops contain not very many nutrients.
Its main valuable properties are a high content of vitamins C and B, fiber, pectin and the enzyme myrosinase, a substance that promotes digestion.
Some researchers argue that the raw daikon even neutralizes the effects of radioactive radiation!
Remember that growing a daikon is both easy and difficult.
It is easy, because it does not require special care, except for usual propoloks and watering. It is difficult, because it comes from more southern edges and it is necessary to choose the right time for its sowing. We usually sow it not in the spring, but in the summer. Harvesting lasts from September to the first frost.
The disease "fell asleep" from the daikon
A couple of years ago, I noticed that my sister began to look tired, lost a lot of weight, although she ate normally, complained that for no apparent reason her hands and feet itch, and she was constantly thirsty. When she convinced her to go to the doctor, it turned out that her sister had type XNUMX diabetes. In addition to medications, a strict diet was prescribed. And I read somewhere that daikon should become a key product in the diabetic's menu. My sister developed such a scheme.
For breakfast, I began to prepare a fresh daikon salad with root parsley. I rubbed vegetables on a coarse grater, mixed in equal parts, seasoned with olive oil and lemon juice, salt and pepper to taste.
For lunch, after a main dish of lean stew or fish, I drank a glass of a mixture of freshly squeezed juices of daikon, celery, carrots and sweet and sour apples (1: 1: 1: 3).
In the evening, on the table were always sandwiches on rye bread or dried bread with grated daikon, seasoned with low-fat yogurt and salt.
After 3 weeks of such nutrition, her sister began to look better, her analyzes almost returned to normal. And the doctor said that if the sister follows a diet, over time the disease will finally “fall asleep”.
Daikon in our family has become one of our favorite vegetables. We grow it ourselves. True, it is stored poorly, but I don’t understand what it depends on ...
Alla LEVCHIK, Minsk
EXACTLY USEFUL!
With type 200 diabetes, it is indeed beneficial to eat up to 3 g of fresh daikon per day. You can do this in fractional portions, dividing into 4-XNUMX doses. In addition, this vegetable will help reduce pressure, cleanse the body of toxins and cholesterol plaques, improve blood circulation, increase hemoglobin, and reduce swelling.
Maxim ERANOVICH, doctor
Advises Natalia KORNEEVA, agronomist:
If the Japanese radish (daikon), intended for winter storage, has come under freezing, it will not be stored anymore. Therefore, it is better to remove vegetables slightly immature than frozen.
Before harvesting, loosen the aisles - this will help to extend the root crops without damaging them.
The daikon will be best stored at an air temperature of + 1 ... + 5 degrees, in boxes with wet sand or sawdust.
When storing in the pantry or on the balcony, cover the box outside with, for example, sphagnum moss. This will help maintain constant moisture and protect vegetables from rotting.
Cultivation of daikon: tips for gardeners on planting and care
Three daikon crops
Daikon is already well acquainted with our gardeners. But not everyone probably knows that it is quite possible to receive three crops per year of this vegetable.
On a salad
First of all, in winter or early spring, it is worthwhile to deal with the forcing of daikon seedlings, which are very useful. They are cut in the cotyledon phase and used the same way as a salad. They taste good with a delicate radish flavor. The technology of growing is very simple. It is necessary to take a wide enameled, aluminum or plastic container (photocells, trays for cassettes under seedlings, cans from under herring), cover the bottom with matter or put a thin layer of foam rubber or mineral wool, pour water and densely sow the seeds. The material on which they are placed should be watered regularly to maintain a constant humidity. After half a month you can harvest.
Spring "call"
Since daikon is a short-day plant, it can be grown both in spring and in the second half of summer. Thus, there is a real opportunity to get two root crops of this vegetable. The first sowing, using early varieties, is carried out in April, as soon as the snow melts.
Note
One of the best early ripe daikon varieties is Sasha. From the emergence of seedlings to harvesting takes 35-45 days. Its root crops are white, rounded, with a diameter of 5-9 cm and weighing 100-400 g. The flesh is white, tender, dense, very juicy. The skin is thin, smooth. Taste is excellent. It is characterized by stable productivity, high marketability and cold resistance.
The best predecessors are potatoes, tomatoes, sorrel, zucchini, squash, pumpkins, green crops.
For spring cultivation, it is better to use a seedling method. The depth of the container must be at least 10 cm, since the daikon has a long root. The sowing is carried out in a well-moistened loose loose soil to a depth of about 2 cm, the container is covered with a film or glass and placed in a warm place. When the first pair of leaves develop in seedlings, they are thinned, removing weak and sluggish shoots, and fed with mineral fertilizer of weak concentration.
Before transplanting seedlings (it should have two pairs of true leaves by this moment), the bed should be dug up quite deeply - by 1,5-2 bayonets of a shovel and 1-1 kg of compost or humus (2 mg) of 20 g of potassium sulfate and ammonium sulfate and 40 g of superphosphate. Between plants there should be at least 30, and between rows at least 60 cm. Before planting, the soil must be watered, and after that it must be compacted and mulched. If there is a danger of frost, the bed should be covered by pulling a plastic film over the arcs. Plantings require regular watering - every 5-6 days in order to avoid the shooting of plants and cracking of root crops.
Early roots can be excavated in June. It is better to eat them immediately, because they are not stored for a long time.
Summer sowing of daikon
But the daikon, sown in mid-July, can be stored for winter storage. At a temperature of 1 -5 degrees Celsius, root crops can lie without damage in the cellar until May - in plastic bags with openings or in boxes with sand.
In summer, daikon is grown directly by sowing in open ground. Two seeds are placed in the holes, and after emergence, one, the least developed plant is plucked. Care - the same as with spring planting seedlings. Just keep in mind that in the summer the main enemies of the daikon are more active - cruciferous fleas. To scare them away, immediately after the emergence of seedlings, the bed should be pollinated with wood ash. This operation should be repeated every two weeks.
© Author: Vadim Alekseevich MANAKOV, Orel
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Decided to plant this year daikon. Tell me, what is it useful? When is it better to sow?
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Daikon is a popular vegetable on the Asian table, it is often used in Japanese, Korean and Chinese cuisine. His dietary properties have long been known. Unlike radish, daikon does not contain mustard oils, which makes dishes from it not cause heartburn.
In Asia, it is eaten raw, salt and marinated, and also stewed with the addition of soy sauce. You will not find dishes from the daikon among recipes of French or Italian cuisine. Therefore, it is best to purchase seeds of Japanese or Korean selection. Among modern hybrids there are long-bred and round, traditional white or with pink flesh.
Daikon is a vegetable of the second crop rotation. Sow it in mid-July, when daylight is declining. A. GORIN, agronomist
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Tell me, is it possible to grow a daikon in Ugra. Confused by the requirement of a short daylight hours. We have white nights. We plant seedlings. And when is it better?
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I've been growing the daikon for three years now. Culture, at first glance, unpretentious. But I had to face some difficulties.
I'll start with the seeds. I strongly advise you to hold them for at least 24 hours in a humid environment before planting. Will suit toilet paper, and linen napkin. Only they need at least 1 times per hour to moisten with warm water and be sure to put it closer to a warm battery.
The soil on the bed should be loosened no less than 40 cm in depth. Holes should be located at a distance of at least 20 cm. Daikon is not a small redi juice for you; it needs a place.
Immediately after sowing it is necessary to sprinkle the bed with ash,
will scare the cruciferous fly. After the appearance of the first shoots, treat them again with ashes. Growing up with the daikon pests are no longer terrible, but his first tender greens they really like.
In the process of growth, the root crop begins to bulge out of the ground. It happens that above the surface it rises to a third of its size. Sprinkle it with earth on the most poppy-seed is not worth it, but you can slightly bite it.
And do not forget to water the daikon at least every other day, and in dry weather and twice a day. Without enough moisture, it becomes too bitter, hard and almost inedible.
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I appreciate the daikon for its delicate taste, without bitterness, which is characteristic of radish or radish. The plant of this plant is also edible and useful.
In appearance, daikon is very similar to carrots, only white in color and much more impressive in size. I plant it not in the spring, like many gardeners, but in the summer, in July. Thanks to this, root crops grow healthy and large. In general, daikon can be planted in the ground until the beginning of August, and in greenhouses - even later. It grows well in the beds, where onions, garlic, legumes, tomatoes, and cucumbers were planted before. After cabbage, turnips and other cruciferous plants it can not be planted. Planting soil should not be too acidic, so if necessary add wood ash. Herbal dressing will also be appropriate.
The daikon is not whimsical at all, it needs only to be watered occasionally, and in the rainy season it will not be necessary. From pests it is useful to sprinkle plantings with ashes or tobacco. In September-October, the daikon can be excavated and stored for storage.
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A few years ago I sampled the daikon on the test, since then I became a fan of this culture. Judge for yourself: the harvest from a small area, it gives a huge, care for it simple, root crops, similar to taste for sweet radish, are stored until the middle of winter.
This plant came to us from the Far East. The climate is warmer there, and the light day is shorter. Therefore, Japanese and Korean varieties in our latitudes either suffer from cold weather, or tend to blossom. It is better to plant domestic varieties, more cold-resistant and less reacting to the length of a light day. I chose the varieties Sasha and Fang of the elephant.
Sasha looks like a habitual turnip. This is a plus: you do not need to prepare a deep loose bed, just dig a spade on a shovel. It grows only for 35-40 days. Therefore, I sow it in several terms, in spring and in the
and I have a fresh vegetable on the table. The fang of an elephant gives root crops white, long, weighing up to 1,5 kg. This sort ripens 75-80 days, is perfectly stored. I sow it at the end of July on the place vacated from the early peas. The earth is deep digging and forming high furrow beds. It is important that the soil is loose and damp to a great depth. With moisture in late summer, we have no problems, but for additional loosening, I periodically pierce the ground at the base of the furrows with pitchforks. I store the daikon at the end of September, on a fine day. I do it very carefully, with pitchforks. I cut off the greens, leaving 3-4 cm petioles. I dry a couple of days, then I put it vertically in boxes, I fall asleep with slightly damp sand and transfer it to the basement.
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On the one hand, the daikon is completely unpretentious: the main thing is to water it on time and abundantly so that the root crop is juicy and not bitter. On the other hand, many gardeners are faced with the fact that the root crop does not form at the daikon and the plant goes into color. And the Japanese radish, as the daikon is also called, leaves in color with a strong thickened planting ™ and with a long daylight. That is why July is considered a suitable month for planting a daikon, or rather, the end of July. It is possible that for someone it will already be re-sowing the plant - for winter storage.
In late July, many summer residents get rid of old bushes of the garden earth.
We'll plant Japanese radish on this and this bed and suite. Only the ground before sowing must be loosened and enriched with humus.
It is necessary to sow a daikon several seeds per hole. The holes should be small - 2-3 cm in depth, 25-30 cm from each other. Later, weak seedlings need to be pulled out, leaving one to the strongest. Since daikon is susceptible to the same diseases and parasite attacks as cabbage, they can be treated at the same time. Ashes - from cruciferous fleas, insecticides - from slugs and caterpillars of butterfly cabbage.
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Last year, the daikon was planted, and it grew all worm-eaten. What to do to this season the harvest was good?
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Most likely, the daikon was struck by a cabbage fly, the larvae of which damage the surface of the root crop. It is almost impossible to fight with larvae, therefore, the appearance of the fly should be avoided as much as possible. Control measures
Observe crop rotation. Plant the daikon away from other cabbage crops. As a precursor, they are suitable for carrots, potatoes, beets, peas.
Mulch the soil with a black spunbond, and in a cool summer, cover plants with a thin white spunbond. This material will not allow an adult fly to lay the larvae near the daikon.
For preventive maintenance it is possible to process 1-2-non-sprout sprouts of daikon insecticide Aktara in a dose of 0,3-0,4 g per 1 sq.m.
From the folk remedies the planting of marigolds helps: the aroma of their flowers scares away not only the fly, but also the aphids.
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In 2014, I first raised a Dubonushka daikon. I can’t stop wondering him: the root crop is huge, cylindrical, long! As soon as he manages to penetrate to such a depth? Just amazing ...
The daikon pulp is white, juicy and tender. It tastes not bitter, like black radish. Salads from it are just a miracle! You will rub one root vegetable - and already a whole plate of excellent food: with salt, oil, sour cream, vinegar, and in a mixture with other vegetables, it is still tastier and more original. How to grow this wonderful gift of nature? Like many plants, he loves heat, the sun, freedom, moisture, top dressing. You can plant in two terms: the first - at the end of April, and the second - at the end of July. If the deadlines are not maintained, the daikon can shoot during cold weather. Plant rarely: 10 × 20 cm - this requirement must be met, since the daikon is a broad-leaved plant, the tops of vegetables grow in all directions, it needs space and freedom. If thickened, break through. Do not spare water, daikon responds to watering, especially on hot days.
Feed him with an onion or ash mixture: if you pour it, he, as a living person, will immediately respond. The leaves come to life, turn green, so it becomes lush, which is immediately evident: a healthy plant, ready for fruiting.
I keep the autumn harvest in the basement, mine root crops, dry it, put it vertically in an enameled pan and pour it with sawdust. The end of winter - and we have a wonderful juicy vegetable in stock - daikon Dubinushka.
Well, the fact that such bizarre instances turned out is my mistakes in agricultural technology. It was necessary to dig the soil deeper. Take into account my mistakes and grow even wonderful daikon root crops!
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I want to write about my experience. I did not know about the daikon, I read it in one edition, bought seeds and decided to try it. I generally like to experience everything new and unusual, and everything always works out. Seeds lay with me for two years, all hands did not reach, and it was a pity to throw out. Decided to sow, although summer in the second half passed, after 15 July. I sowed it after the garlic, when I harvested the crop and the place was vacated. Deeply dug beds, made it about 2,5 m on 80 cm. Across the beds, made a shallow groove approximately every 15 cm, sowed seeds of two varieties, the name of which does not remember. Lined, poured from the watering can, and topped with a thin layer of sand, as the daikon, like a radish and radish, likes sandy loam. Shoots appeared on 3-4-th day, were very dense, and although I thinned them, but still turned out to be dense. Where seedlings were rare, the daikon grew large, with a diameter of 5-6 cm and even
thicker, and in length some root crops reached 30 cm. Juicy, tasty, unremarkable in taste.
Watered 2 times: in the afternoon and in the evening, first from the watering can, so that the earth was wet, and when the daikon grew up, put the hose directly on the bed and open the water. My daikon has grown to glory.
This year, took into account its error, when sowing it is necessary to lay out one seed and at a distance of 15-20 cm from each other, then the giants will grow up exactly. No plants left in the arrow. I removed the whole daikon as soon as it got colder. The root crops of my varieties on 1 / 3 protrude from the ground, and it is necessary that the frost does not capture them.
Maybe when cultivating this culture, my method is useful to someone, use it for health!