4 Review (s)

  1. Olga Bryantseva, Gagarin

    Green dynon: what is the reason?

    Part of the daikon roots turned green on top. Can these be eaten? Will they be kept? Why did it happen?

    • OOO "Sad"

      - Daikon is a subspecies of the East Asian radish that originated from Japan and is already quite widespread in our country. Daikon root vegetables may turn green at the top, and this is completely normal. If we disassemble the anatomical structure of the root crop, it will be found that its upper third is part of the above-ground system. When exposed to sunlight on the stem part of the plant, chlorophyll is formed in it, which has a green color. Greened root crops are completely edible and will be stored, as it should be for a daikon, 3-4 months. For better storage, it is necessary to provide a temperature of about XNUMX degrees, and high humidity. If you want to eat daikon even after the New Year, then you need to grow varieties of the European subspecies: Russian round black, Russian round white, Grayvoronskaya.

  2. Anna ROMANOVA, Orekhovo-Zuevo

    In June, it's time to sow daikon seeds. My neighbor Polina Pavlovna has been growing it for a long time and calls it sweet radish. It was she, having voiced the merits of the vegetable, that interested me in sowing it. And how can you not be interested if in Japan this root crop is the main vegetable crop. The Japanese eat daikon very often, so they do not age for a long time, and their life expectancy is not like ours. In a word, she convinced me. This is the second season I'm planting.

    For sowing daikon seeds, I prepared a bed on which early greens grew in spring. Since our land is sour, before sowing the seeds in the grooves, I introduced a little wood ash mixed with dry compost. Well watered, sowed the seeds
    to a depth of 2 cm at a distance of 20 cm from each other, and left 50 cm between rows. The soil over the holes with seeds was lightly slapped with a hand. Already on the 7th day after sowing, I saw friendly shoots. I started taking care of them. She loosened the aisles, weeded. After the formation of three true leaves, thinned out, leaving the strongest seedlings. Irrigated regularly.
    Daikon was born large and juicy. Unlike radish, it is without the slightest bitterness, sweetish. I harvested in early October - before the first cold weather. She put it in the cellar for storage, after wrapping each in a plastic bag and making several small holes in it for air access and condensate removal.

  3. Summerman, gardener and gardener (anonymous)

    Daikon detoxifies, heals the liver

    If a person eats about 70 kg of vegetables a year, then the antioxidants, polyphenols present in them will even prevent covid. These two substances are most found in any intensely colored vegetables. The Chinese are now focusing on those vegetables that contain antioxidants, polyphenols.
    In Japan, each person eats about 170 (!) kg of daikon per year. This is the only vegetable that does not accumulate radionuclides, and in Japan, as you know, the radiation background is high. Daikon removes toxins from the body. Mustard oils present in it. cleanse the liver.
    Very useful Japanese turnip. Its leaves are very tender, there is even more vitamin C in them than in the root crop itself. Japanese turnips can also be grown at home in a pot.


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