Chinese radish (photo) is also Margelan - planting and care
Cultivation of Chinese, margelan radish
A trifle in the dust
Quite by accident, buying seeds, I saw a bag with Chinese (or Margelan) radish. I was attracted by the fact that it should be sown in the second half of the summer. And this oh, as it is useful in my garden, where by that time almost all the greens have been ripped off.
In short, I decided to try. Honestly, for a long time I could not believe that something would come out of it, and some seeds were strange - a pot-bellied little thing. According to the instructions on the bag, I soaked them on a fleece for three days. In appearance, the effect is zero - in what form they were, they remained so. But, probably, knowledgeable people wrote instructions? Okay, the attempt is not torture, decided. And I was not mistaken!
In mid-July, she sowed seeds after dill - she dug out a bed and chose roots. The work was completed already at sunset, it was too late to sow, but it was watered properly and sprinkled with dry mustard and ash. In the morning, to be honest, I did not like the place of the upcoming landing, because I went too far with watering, and there were holes. Rumbled again. She made grooves, added humus to them, which was completely rotted almost to dust. And in this "dust" scattered seeds.
Yes, too separated: they are still with a handful, but the place is no longer there. Then I made a furrow along the potato, at random. Then she poured water again, but only moderately. And the seeds quickly they turned up and went up just as quickly, they also had to thin out. The sprouts from the Margelan radish turned out to be like a radish, but stronger and stronger. Has broken through once again when there were third leaflets.
I tried to transplant - nothing happened: even very healthy seedlings died even in appearance. Well, what can I say, a Chinese invention.
The summer was strange: then showers for weeks, then the land is incredible. I was so worried about my new pets, that in the rain I covered the crops with old sheets, stretched to pegs. In the heat, watered gently, certainly in the evening (even at night almost), directly under the root.
And to take care of that radish, that in the potato, there was no strength, no time, and she grew up to be a sirotinushka. But it turned out that the neighborhood with potatoes was very much liked by her, so she was recruited without my upbringing. But I began to water already here and there.
I overdid it: from such excessive care the grass came up. I did not pay attention to it: black radish, which used to grow, weeds generally were on the side. But this Chinese miracle has grown capricious and began to wither, thereby hinting that the grass next to itself will not tolerate. We had to weed out everything. After that, the ground gently loosened up, but not deep, afraid to hurt the roots.
See also: Radish black (bitter) - cultivation, useful properties and recipes. Margelan radish
Cultivation of the Margelan radish: kegs in the ground
Well, my Margelan radish went to the champions - wagged for three weeks.
First, the leaves developed powerfully, and I tried to add them to salads with eggs and fresh cucumbers. Incredibly delicious! They are light bitterness and pungency, and at the same time very juicy - while cutting, the juice flowed down the cutting board. Then she ventured to cook summer cabbage soup from young nettles, which in July grew on the site of mown, sorrel and leaves of my new darling. And again, incredibly delicious!
So about a month and I ate up varieties of Margelan radish. And then suddenly each plant sprouted from the earth dark green tops-barrels. I had to check them for proficiency.
I pulled out the biggest barrel ... and what do you think? It turned out that it was necessary: if the Chinese radish sticks out from the soil a few centimeters, then it is ready. Root crops ugly very thick, tapering to the bottom of the fruit, smooth and clean.
And now the most important thing - the taste of Chinese radish is not sharp at all! When she finally ripened, I pulled her straight from the garden, washed under the stream of water and ate like a radish. In the first year, the harvest was good: from a bed 3,5 meters long, she collected two buckets of trophies (plus one from a potato). For the winter laid them in a pile with carrots, sprinkled with sand. And almost until March I ate fresh radish.
It is stored well, but still I checked some root vegetables from time to time - for some reason they begin to dry out either at the very tip or at the base of the stem. By the way, the stems were completely cut out before storing for storage so that there were no seedlings.
All my winter preparations in the sand, I old-fashionedly fall asleep on top with dry mustard - it absorbs excess moisture.
Another discovery
Somehow I got to talking to a neighbor and found out that on our soils radish was planted before, so that pests can not be let in to the potatoes. This was news to me! And in fact and the truth, for all the summer I never saw colorades, they as though the party my potato bypassed. Then I read that the radish in the garden scared even the aphids and ants. So that's why the radish and potatoes have become so friendly!
Now I think, is it not to sow the Margelan radish somehow not in the second half of the summer, but in the spring?
Reference by topic: Cultivation of a radish and its colleagues - turnip rutabaga katrana
Well, finally, recently invented by me a recipe based on, so to speak, life experience. In a liter jar I put the steamed carrots cut into rings (10 min on a water bath), the dill with stalks folded with rings, but without umbrellas, I add a layer of Chinese radish, chopped slices, and again a layer of dill and carrots. Radish should be 2 times more than carrots. No more spices are needed.
For one liter jar you need about half a liter of marinade (according to 7 tsp salt and sugar). After it boils I add 1 / 3 tsp. table vinegar (9%). I close with simple covers.
And in the winter I just spread the contents in a salad bowl, removing the dill. A wonderful meal is in itself, but if with boiled potatoes, you’ll just lick your fingers! The main thing is not to mix pickled carrots and Chinese radish. Try it, you will certainly enjoy it!
© Author: Tatyana Sergeevna KOROLENKO, city of Yelets
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The secret of juicy radish Juicy delicious radish on our table is not translated! I make vitamin salads from root vegetables. If someone from the house has caught a cold, I mix vegetable juice with honey and treat them for a cough. And that the radish grew tasty, rovnenkoj, never I bring at landing a fresh dung. You can add a little bit to the garden just well rebuffed.
I feed twice a season with complex mineral fertilizer (I take it 2 times less than indicated in the instructions). I fertilize the first time during the formation of the 1th leaf, and the second time, when the root crop is formed.
To radish grows better, pour on the garden humus. Sometimes I add ash to the water for irrigation (1 glass on 10 l). If it is too rare to water a radish, it can become flabby, blossom. I water when I see that the soil is dry, but always a little. From the abundance of moisture radish can crack.
It is very important to remove roots from the bed in time. From the overgrowth and cold autumn rains, the taste of radish is greatly deteriorating. Summer varieties I pull out, when roots become approximately 5-6 cm in diameter. Winter radish I clean in late September and early October.
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I would not advise you to bring salt under radish and daikon, it will not give them substantial help, but salting the soil and damaging its microflora can, especially in such a dose. From pests, these cultures are better simply to cover with a thin spunbond, and as a top dressing to use potassium chloride. By the way, it will be better absorbed by plants in a liquid form - 30 g per bucket of water.
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I really love radishes and try to extend its season as long as possible. But in summer and autumn, radishes often work out poorly: they strive to go in the arrow or give more tops than root crops. Therefore, I was very glad when I discovered the green Chinese radish - forehead. We often call it Margelan, although this is only one of the varieties.
Loba, unlike the usual black and white radish, has a rather mild taste without excessive bitterness. The roots of her grow in weight 300, or even 600 g. The form, depending on the variety, can be different:
• rounded at varieties Margelanskaya and Troyanda (adapted for the conditions of Ukraine);
• elongated-cylindrical in the Lz-Bidka (also of the Ukrainian variety) and Fang of the elephant;
• long-rod - in Chinese varieties.
Seiya forehead in small portions since the middle of July, when the light day noticeably decreases. I sow a little every week, until mid-August. I take a place that is released from early peas, green onions, winter garlic. You can not plant radish after radish, leaf and early cabbage, since they belong to the same family of cruciferous. I carefully dig the beds, because root crops require a loose ground for growth. Of fertilizers, I only add a little nitroammophosques (2 tbsp per 1 sq. M.).
Since during the sowing of the forehead the cruciferous flea is no longer very active, shoots slightly pollinated with ashes. In the drought occasionally watered, trying to deeply soak the earth. But usually in August, rains begin, and watering is not required. The radish of the 1 seed is maturing by mid-August.
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I love black winter radish salad, but I do not like to peel it off. And then I found out about summer varieties of radish. You practically do not need to clean them - you washed them, scraped them off with a knife and you're done! Though her salad, at least chew slices.
Now always in late April - early May I sow summer radish. I plant 2 species - early ripe, which can be eaten in a month, and mid-ripening - I begin to selectively pull it out after 1,5 months. I never sow summer radish around the perimeter of the beds, because she needs a lot of moisture for juiciness. From the slopes, the water immediately runs off to the paths, and the radish, as they say, only "flowed over the mustache." She does not have time to get enough moisture.
In order not to thin out the young shoots and not damage their fragile root system, I sow rare radishes right away - about 25 cm from each other. And I also try to use these root vegetables for food as often as possible, because after harvesting even in the refrigerator they are not stored for longer than a week and a half. For the same reason, I don’t plant radish with “plantations,” a rather small bed.
Marina GLADKIH, town of Sosnovka