These are edible fruits and green plants. They are based on carbohydrates, and there are practically no proteins or fats in them. At the same time, there are many biologically active substances - vitamins, organic acids, fiber, pectins. You need to eat vegetables regularly: according to the “healthy plate” model, they should make up a quarter of all foods eaten per day. When planning your diet, it is advisable to take into account not only your preferences, but also the recommendations of nutritionists - try to eat more colorful foods.

Phytonutrients give vegetables their color, which also protect against various diseases.

• Red vegetables are a source of beta-carotene, lycopene, and vitamin C. They prevent the development of cancer and heart disease, and improve the digestive system.
• Greens are a storehouse of vitamins A, C, K, folic acid, chlorophyll, lutein, calcium. They should be eaten to reduce the level of “bad” cholesterol in the blood, normalize blood pressure, strengthen teeth and bones, and preserve vision.
• Orange - contain beta-cryptoxanthin and beta-carotene, which are beneficial for the health of the respiratory system, skin, and eyes.
• Blue and purple are a source of anthocyanin and resveratrol, which have an anti-inflammatory effect and protect against aging.
• White fruits are a source of sulfur, allicin, and quercetin, and they help control weight, blood pressure, and have anti-inflammatory and anticancer properties.

Arrowroot

English arrowroot – starch flour
This is a starch made from arrowroot, a tropical plant in South America. Arrowroot is also grown on the Fiji Islands and Brazil. The tubers of the plant are used as raw materials for the production of arrowroot. In this case, dried arrowroot rhizomes are used, which are ground into flour.

Eggplant

IN scientific classification is Paslenov family and in this sense, it can be called a relative of potatoes, tomatoes, capsicums, tobacco, but, in addition, it is also a “brother” of the poisonous dope and henbane. The culinary fate of this vegetable crop was difficult. As a food product, eggplant became interesting in Europe only with 19th century. Before this, it was not valued and was even considered the cause of some mental disorders. Over time, thanks to the discovery of a number of beneficial properties, eggplant became interesting not only to cooks, but also to doctors.

Okra

This vegetable has many names, including gumbo, okra and lady's fingers. If you hear this name, it means we are talking about okra - a rather valuable vegetable crop that belongs to the Malvaceae family. Nothing is known about the homeland of this plant, but it is widespread in Africa, North America, India and the tropics. Some call its homeland West Africa, others - India. This is due to the fact that a wide variety of varieties and types of okra grow in these places.

Sweet potato

A herbaceous liana with long (1-5 m) creeping stems, lashes, rooting at the nodes. The height of the bush is 15-18 cm. Sweet potato leaves are heart-shaped or palmate-lobed, on long petioles. The flowers sit in the axils of the leaves; the corolla is large, funnel-shaped, pink, pale lilac or white. Many varieties do not bloom. Cross-pollination, mainly by bees. Fruit - 4-seed capsule; the seeds are black or brown, 3.5-4.5 mm in diameter. The lateral roots of the sweet potato thicken greatly and form tubers with white, orange, pink or red edible pulp. One sweet potato tuber weighs from 200 g to 3 kg.

Swede

Rutabaga is a biennial plant of the cabbage family that produces high yields. It came from crossing turnips and white cabbage. Some researchers believe that rutabaga was developed in the Mediterranean region. The root is round or oval, similar in appearance to a turnip, but somewhat larger, its flesh is yellow, orange or white, covered with a green-gray or red-violet peel.

Daikon (Japanese radish)

Daikon has larger root crops than radishes - from 2 to 4 kg. They have high taste qualities: more juicy, tender, without a sharp rare taste, and are perfectly stored all winter. Daikon can be eaten fresh, boiled and salted.

Zucchini

The zucchini came from Central America still in Europe XVI century, but the inhabitants of the Old World tasted its fruits only two centuries later, when this plant ceased to be perceived solely as an ornamental plant. Since then, zucchini gradually began to win its place in fields and vegetable gardens. Today it is grown in almost all households. Zucchini (and its variety zucchini) are fried, steamed, pickled and canned for the winter. People appreciated the diuretic properties of this product, the ability to restore salt metabolism, remove toxins and “bad” cholesterol. But serious scientific research on zucchini is just beginning, opening up several promising directions.

Capers

Buds of a herbaceous or shrub plant of the Capparis spinosa species of the caper family, common in the arid regions of the Mediterranean, Asia, India, North Africa, North America. In Dagestan, wild species of capers are used. Capers are also widespread in the Caucasus and Crimea, where they grow on barren slate rocks from Alushta to Sudak and Feodosia.

White cabbage

The “commonness” and prevalence of white cabbage in our gardens gives the impression that this vegetable is useless in promoting health. The only thing that seems indisputable is the importance of cabbage in dietetics and weight loss programs, due to its low calorie content and abundance of fiber. Meanwhile, the substances contained in cabbage significantly reduce the risk of intestinal cancer, prevent the development of atherosclerosis, relieve the effects of radiation exposure and have a therapeutic effect on a number of other body systems.

Broccoli

Broccoli contains a huge number of useful substances that are included in drugs for the treatment of diabetes, various diseases of the gastrointestinal tract, liver, cardiovascular system, etc. Broccoli is almost free even from the “side effects” (associated with purine compounds) that are characteristic of other cabbage vegetables . But get maximum benefit Broccoli is not so easy. Some elements are destroyed when heated, some when frozen, some when exposed to light. Therefore, to truly cook healthy food you need to know some of the features of its storage and processing.

Brussels sprouts

It was developed from kale by vegetable growers in Belgium, from where it spread to France, Germany and Holland. Carl Linnaeus was the first to scientifically describe cabbage and named it Brussels sprouts in honor of the Belgian gardeners from Brussels. It appeared in Russia in the middle of the 19th century, but did not spread due to harsh climatic conditions. Brussels sprouts are widely cultivated in countries Western Europe(especially in the UK), USA and Canada. In Russia it is cultivated in limited quantities, mainly in the central regions.
The light green leafy heads located in the axils of the leaves on the stem of the plant are eaten. The taste of Brussels sprouts is sweet and nutty, not similar to the taste of cabbage. It is best to choose bright green, strong, dense and small heads of cabbage - large ones can taste bitter.

Kohlrabi cabbage

It is a so-called stem fruit. The core of this fruit is tender and juicy, very pleasant to the taste, somewhat reminiscent of a cabbage stalk. Northern Europe is considered the birthplace of kohlrabi. The name translated from German is interpreted as “cabbage turnip”. The first mention of kohlrabi cabbage was recorded in 1554, and literally a century later, kohlrabi spread throughout almost all of Europe, right up to the Mediterranean.

Red cabbage

It is a variety of white cabbage. It has bluish-violet, sometimes with a purple tint, leaves, the specific color of which is already visible in the seedlings. The presence of this color is due to the increased content of a special substance - anthocyanin. Red cabbage is late ripening and does not have early ripening varieties. The period of growth and development lasts up to 160 days. Early varieties of red cabbage are quite cold-resistant and are not as demanding on climate and soil as varieties of white cabbage, but late ones are quite capricious.

Pak choi cabbage

This is one of the most ancient Chinese vegetable crops. Today she has gained great popularity in Asia and every day she is gaining more and more new fans in Europe. Pak choi cabbage is a close relative of Peking cabbage, but differs from it externally, biologically, and also in economic qualities.

Cabbage

(also known as “salad” cabbage)
In China, this variety was cultivated and selected back in the fifth century AD, after which it gained rapid popularity in Japan, Korea, and Southeast Asia. In Europe and the USA, Chinese cabbage became widely known relatively recently. The second name for “Peking”, under which it can be found, is “petsai”.

Romanesco cabbage

Italian romanesco– Roman cabbage
It is the result of breeding experiments by crossing cauliflower and broccoli. The plant is annual, heat-loving, requires alkaline feeding and moderate watering. Only the head of cabbage, which consists of light green inflorescences shaped like a fractal spiral, is used for food. Moreover, each bud consists of similar buds forming a spiral. Cabbage is a dietary and easily digestible product.

Savoy cabbage

It first appeared in the Italian county of Savoy, which influenced its name - Savoy. The peasants of this county were the first to grow this variety of cabbage. It has been known in our country since the 19th century, but never became popular, although in fresh it tastes better than white cabbage. This cabbage is widely used in Western Europe and the USA. Savoy cabbage is similar in taste to white cabbage, but its dark green, corrugated, curly and thin leaves have a more delicate taste and aroma. It is not as tough as other types of cabbage, as it does not have rough veins. And it is also more nutritious than white and red. Savoy cabbage contains a lot of biologically active substances, sugar, and mustard oil. 4 times more fat and 25% less fiber than white cabbage.

Cauliflower

Comes from the Mediterranean regions. It was first imported from Western Europe in the 17th century. However, we love it much less than the usual white cabbage, and assign it a secondary role. Unlike, say, Europe. There, cauliflower is a dietary product, healthy at any age and very beloved. It contains much less fiber than regular one, and therefore is easily digestible.

Potato

Marvelous universal product, and this manifests itself not only in cooking. Among the results of potato processing are: ethanol, antimicrobial agents and even fiberboard building boards, which, thanks to potato starch, are environmentally friendly materials. In the medical field, substances from potato tubers are used to develop drugs that slow down the onset of Alzheimer's disease, destroy cancer cells in the gastrointestinal tract, and relieve inflammatory processes. Of particular scientific interest are the beneficial properties of potatoes, previously in demand only in folk medicine.

Corn

An irreplaceable crop in the world economy. Starch, flour, alcohol, oil, biogas - all this is produced in sufficient quantities thanks to corn. Without it, humanity simply would not be able to feed itself or provide food for domestic animals. But new research into the healing powers of corn may further fuel interest in this unique crop.

Bulb onions

This is one of the most popular products in folk medicine. Moreover, most of its beneficial properties, known since ancient times, are confirmed by modern science. Confirms, but corrects and clarifies. For example, modern doctors, agreeing with the antimicrobial effect of phytoncides onions, are skeptical about the habit of placing saucers with chopped onions around the room during periods of ARVI epidemics. And modern nutritionists, trying to preserve maximum benefits, also make their own amendments to the traditional methods of preparing it.

Leek

Leek is an annual herbaceous plant of the Allium family. Plant height is 40-90 cm. Leek leaves are green to greenish-blue in color, flowers are whitish or pink, form an umbrella. The bulb is elongated, without bulbs or with few bulbs. The stem emerges from the middle of the bulb. Leaves linear-lanceolate, sheath with long nose; the umbrella is large, spherical; the perianth is whitish or less often pinkish, with slightly rough leaflets. The filaments of the stamens are longer than the perianth, the inner ones are tripartite, with the middle part 2 times shorter than the base.

Shallot

Biennial herbaceous plant of the Onion family. A shallot bulb consists of many cloves - like garlic. It is smaller than that of onion, but it ripens earlier and is stored excellently. Most often, shallots are grown for their greenery. It tastes great and is not spicy. The feather is delicate and thin. As soon as the onion grows 20 cm, it must be cut off sparingly - this will prevent bolting, to which shallots are prone (especially when planting in autumn).

Luffa

This plant is a herbaceous vine, which is not at all picky, so caring for it is easy. Luffa has one feature - a long growing season. This crop, like cucumber, does not like transplanting, so to grow it you should choose a less traumatic method of transplanting seedlings.

Carrot

Due to the content of one or another pigment, carrots can exhibit completely unexpected beneficial properties. And we’re not just talking about strengthening visual function, although the lack of vitamin A contained in our usual orange carrots may result in twilight vision disorder. We are talking about dozens of diseases in the treatment of which carrots can show their best side. Moreover, one of the most formidable opponents that carrots can successfully cope with under certain conditions is cancer.

Momordica

This is a climbing annual herbaceous plant that belongs to the family pumpkin. Momordica is cultivated on the balcony, in the room, in the garden, as a healing and simply beautiful liana. This plant with edible fruits decorates south-facing windows, open terraces and balconies, gazebos, walls, fences and decorative trellises.

Cucumber

An annual herbaceous plant of the pumpkin family. The stem is creeping or climbing, covered with small colorless hairs, its dimensions reach 1-2 m. The leaves are alternate, entire, with jagged edges. Flowers 3-4 cm, yellow color, same-sex. Most cucumber varieties have male and female flowers on the same plant. Starting from the 3-4th leaf, tendrils are formed in the axils of the leaves, with the help of which the plant is strengthened on the supports. The cucumber fruit is multi-seeded, juicy, emerald green, bubbly. It has different shapes and sizes depending on the variety. In culinary terms, cucumbers are traditionally classified as vegetable crops.

Parsnip

Biennial plant with thick, sweetish and pleasantly smelling roots. The stem is sharply ribbed. The leaves are pinnate. The flowers are yellow. Parsnip fruits are round-elliptical, flat-compressed, yellowish-brownish. Blooms in July - August. Parsnips ripen in September.

Squash

Bush form of early ripening pumpkin. Squash fruits can be collected from the garden on the 5-6th day of ripening. By this time, the soft green pumpkins are covered with thin skin, and inside there is elastic, slightly bitter flesh. If you leave squash in the garden, the skin quickly turns white and the fruits become inedible. Squash can be stewed, fried, pickled or salted. Translated from French, the word squash translates as “vegetable plate.” And this is no coincidence, because pumpkins are ideal for stuffing.

Sweet pepper

The fruit of annual herbaceous plants of the nightshade family. The fruits of sweet peppers are false hollow berries, multi-seeded, red, orange, yellow or brown, of various shapes and sizes (from 0.25 to 190 g). This pepper is found in the wild in tropical areas of America.

Tomato

The garden tomato we are used to has a rich red color. This, among other things, means that the tomato contains lycopene, a powerful antioxidant that has antitumor and anticarcinogenic properties, reduces the risk of developing several types of cancer, and promotes the formation of bone tissue. But the tomato also contains many other useful components that are responsible for their “front of work.” The capabilities of these substances will allow us to look at the familiar tomato in a new way.

Cherry tomatoes

Cherry tomatoes are a garden variety of tomatoes with fruits of 10–30 g. They are known to everyone as a snack and are used for preparing a variety of salads, as well as for preservation. There are certain varieties of cherry tomatoes that are dried. The name comes from the English word cherry, which means cherry. This does not mean that tomato and cherry have a similar taste. It’s just that the appearance and size of the vegetable is very similar to a cherry.

Radicchio

This lettuce, which belongs to the chicory family. In his " Natural History“Pliny the Elder wrote about this plant as a remedy that can cleanse the blood and help people suffering from insomnia. Marco Polo also wrote about him. He claimed that it was a favorite product of the inhabitants of the Veneta region (present-day Venice). And today radicchio is one of the most popular salads among Italians.

Radish

It is an edible plant and is grown as a vegetable in many countries around the world. Its name comes from Lat. radix - root. Root vegetables, which are up to 3 cm thick and covered with thin skin, often colored red, pink or white-pink, are usually eaten. Radish roots have a pungent taste. This typical taste of radish is due to the mustard oil content in the plant, which under pressure is converted into mustard oil glycoside.

Radish

An annual or biennial herbaceous plant, a species of the Radish genus of the Brassica family. Radish root crops, depending on the variety, can have a round, oval or oblong shape. Skin color ranges from ordinary black and gray to white, pink, green, purple. Black and green radishes are more tender, green ones are even sweeter. Both root vegetables and young radish leaves are eaten, adding them to various salads and soups. Radish root vegetables are consumed raw, boiled and fried, added to salads, appetizers, okroshka, borscht, soups, various meat and vegetable dishes.

Daikon radish is also known as sweet radish. This variety of radish is widespread in East Asia, so it is often called Japanese, Chinese and even Korean radishes. In these countries, Daikon is loved and eaten daily, added to various dishes or made into marinades and preserves. It is a healthy root vegetable containing many vitamins and minerals. The article will describe what kind of crop this is, what its features are, and how to properly grow and store Daikon.

Characteristics and description of the Daikon variety

Daikon radish is a relative of radishes, cabbage, turnips and other plants of the Brassica family. The growing season ranges from 40 to 200 days, depending on the variety. It is grown almost all over the world due to the mass of useful substances in its composition, as well as its pleasant delicate taste and versatility of use. It can be fried, stewed, boiled, or eaten raw.

It has a rosette of dissected, green leaves. Usually there are from 12 to 40 pieces. Root crops are elongated. The color depends on the variety, but the most common is white Daikon. The sizes also depend on the variety and on the cultivation - than better conditions, the larger the root crop. The largest ones can weigh up to 5 kg and have a length of 60 cm. But this is not the limit - record holders reach a weight of 20 kg!

100 grams of product contain only 21 kcal, 1.2 g of protein, 4.1 g of carbohydrates, so this product is recommended for people who want to lose excess weight or maintain existing weight. Daikon radish contains the most vitamins C (30 mg), B5 (2.2 mg), E (2.1 mg), PP (2.08 mg), as well as minerals such as potassium (280 mg), phosphorus ( 28 mg), calcium (27 mg), sodium (16 mg), copper (10 mg) and magnesium (9 mg). The taste is juicier, more delicate than the usual red radish, and has no bitterness if grown correctly.

There are many different varieties of Chinese radishes, although most are only cultivated in East Asia. Among the most popular and sought after varieties it is worth noting:

Daikon radish, the most suitable for cultivation in Russia, Ukraine, Belarus and Poland, is, first of all, the varieties “Elephant Tusk”, “Sakurajima”, “Big Bull”, “Japanese White Long”, “Tokinashi”, “Aokabi-daikon” "

When choosing a variety, you should pay attention to where Daikon will be grown, or rather, in what land it will grow. This culture is not picky; it grows everywhere, but only if you choose the right variety.

• “Siroogari”, “Shigoin” are varieties for growing in clayey, heavy soil.
• “Tokinashi”, “Miyashige” are recommended for loam.
• "Ninengo" and "Nerima" should be planted on light soil.

When and where is Daikon planted?

Since Daikon radish is a heat-loving plant, plant it in early spring Not recommended. Typically, planting time is in July so that the root crops can be harvested before the first frost.

It is usually planted in place of any early ripening crops, which are harvested at the end of June or at the beginning of July. It grows best after strawberries (strawberries), so if there are old bushes, they are uprooted and Japanese radish is planted. The place should be bright, sunny, not in lowlands, since excess water, which always stagnates in lowlands, will lead to rotting of the root crop.

The land for planting is always well fertilized. Daikon radishes can go up to 60 cm deep into the ground, so digging must be thorough to provide food (fertilizer) not only upper layer soil. They always fertilize and dig up the soil in the fall, adding square meter 1.5 kg of compost or humus, 40 g of superphosphate, 20 g of potassium sulfate and 20 g of ammonium sulfate.

How to plant Daikon radishes correctly?

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The beds for sowing seeds are made 30-40 cm wide. The length can be whatever the gardener needs. A distance of 60 cm is maintained between individual rows.

Daikon radishes can be sown in rows or in holes. If holes are made, they should be at a distance of 30-50 cm from each other. Several seeds are sown in them and when they all germinate, all the weak ones are pulled out, leaving only one - the strongest. Planting depth is 1.5-2 cm. Before planting, seeds should be dipped in a solution of potassium permanganate for 20 minutes to disinfect.

If sown in ridges, then the seeds are sown in a sparse single file, and when they germinate, gradual thinning begins in several stages, leaving the strongest and most beautiful sprouts. The seeding depth and seed preparation are exactly the same as when planting in holes.

After sowing the seeds using any convenient method, they are sprinkled with soil and slightly moistened with water from a spray bottle (so as not to wash away the soil). Then the row spacing is mulched, but the area around the sprouts themselves should be free of mulch!

Between individual root crops during the period of their full ripening there should be 40-50 cm of free space. Only then will each radish have enough space and nutrients to develop. In addition, such cultivation allows for full illumination of all plants - they will not shade each other.

How to care for Daikon?

Like any root vegetable, Daikon radish needs regular care, including weed removal, watering, thinning, spraying against pests and diseases, as well as fertilizing.

How to avoid blooming?

The main problem that all gardeners face is the flowering of Daikon. When the arrow appears, the root crop deteriorates, so its development must not be allowed! The problem is that in order for Daikon radish not to bloom, you need practically ideal conditions growth.

• If you plant Daikon in early spring, it can survive frosts, but it will immediately sprout, and this will affect both the taste of the vegetable and its shelf life - keeping quality will be low. Therefore, they plant it in the warm months, when the earth has warmed up.
• To prevent the plant from blooming, you need to create a 12-hour day for it. With longer illumination, the arrow will appear in any case. It is for this reason that Daikon is recommended to be grown in the second half of summer (when daylight hours are waning) or in greenhouses in order to control the lighting time.
• Lack of water “switches on” the plant’s defense mechanisms, and it immediately shoots up in order to have time to “give offspring” - seeds.
• Flowering also occurs when the crops are heavily thickened. The plant simply cannot develop the root crop, so the above-ground part grows and an arrow appears.

How to deal with pests and diseases?

The pests that attack Daikon radish leaves are the same as those that attack cabbage. Getting rid of them is quite simple - you need to sprinkle crushed ash on the plants and the ground around from time to time, it repels harmful insects. You can also use chemical or biological drugs, if the pest has already been noticed on the site or on the crop itself.

As for the root vegetable, it’s more complicated. Daikon can infect cutworms, wireworms, and beetleworm larvae. If the plant has been affected by these pests, its shelf life is reduced by 2 times! Therefore, it is worth taking measures to treat the area with special preparations against pests even before planting the crop. But if they do appear, it is worth using “Antikhrushch”, “Matador Grand”, “Masterpiece”, “Calypso”, “Prestige”, “Aktelik”.

As for diseases, most often Daikon radishes are “attacked” by mucous bacteriosis, wet rot, clubroot, black leg, felt disease, mosaic, and vascular bacteriosis. Protection against these diseases is provided by such products as “Climate”, “Mikosan”, “Fitosporin”, “Fitotsid”, “Tiovit Jet”, “Fundazim”. Use them according to the instructions.

To prevent diseases and pests from plaguing the crop, it is worth following the rules of crop rotation, treating the seeds before planting with a solution of potassium permanganate, growing the most disease-resistant varieties, and always treating the crop against mold and fungi before storing it in storage.

Harvest

About a day before harvesting, the beds where Daikon radishes grow should be watered generously. This is done so that the root crop is saturated with water, and also to make it easier to pull it out of the ground. After all, it can be difficult to get it just like that; it often goes 50-60 cm deep into the ground, so even digging doesn’t always help. And the damage that can be caused to a vegetable during harvesting significantly reduces its shelf life.

The next day the harvest is harvested. It is advisable to time the harvest so that it is dry and sunny on the day of collection. Root vegetables are simply pulled out of the ground, like carrots; you can dig a little if that doesn’t work.

How to store Daikon radishes?

When the harvest is harvested, it needs to be stored, but everything has its time. To begin with, the Daikon radishes are laid out and dried. Then all adhering soil is removed. After this, all the side roots are torn off or cut off, and the bottom one is trimmed by 2-3 cm. Now all that remains is to sort the root crops by size, integrity, and put them in storage boxes.

The boxes are placed in a cellar, basement, where it is dry, dark and cool. Can also be stored in the freezer. Sometimes radishes are placed in refrigerators, but in this case, each root crop must be wrapped in plastic wrap so that the crop does not begin to dry out and wither prematurely.

VIDEO - How I grow daikon

Daikon radish benefits and harm

Daikon radish - benefits, recipes

Today, on the shelves of vegetable stores you can find a fairly large and oblong vegetable, which looks very much like a carrot, but is white in color. This vegetable is called daikon, and its homeland is considered to be Central Asia and the Far East. In China and Japan, daikon is considered a very useful culinary product that can be prepared in a thousand and one ways.

So, it is fried, consumed baked and boiled, daikon is pickled and consumed even raw. Such a high popularity of the root vegetable is explained by the fact that the vegetable is somewhat similar to radishes and turnips, but at the same time it completely lacks a bitter taste. In terms of its taste, the vegetable resembles cabbage. In this article we will talk about the beneficial properties of daikon and how you can use it.

Beneficial properties of root vegetables

A distinctive quality of daikon is its very low calorie content - for example, it is only 21 calories per 100g of product. Unlike other vegetables, daikon is truly low in calories, which is why it is especially beneficial for the body.

It is noteworthy that this root vegetable is an excellent source of vegetable protein. The compounds contained in daikon help the body nourish all cells and tissues. At the same time, daikon contains practically no fats, but fiber is present in abundant quantities, which has a beneficial effect on the functioning of the gastrointestinal tract.

Therefore, daikon promotes improved intestinal motility and helps remove toxins and waste. Also, the root vegetable has a diuretic and diaphoretic effect on the body, which is useful in removing toxins from the body. Therefore, this product is often included in “detox programs” aimed at cleansing the body and also promoting weight loss.

Daikon contains a sufficient amount ascorbic acid, vitamin C, and also includes a group of B vitamins. This, in turn, has a beneficial effect on the entire body, calming the nervous system, increasing attention and reaction, and normalizing sleep. Among other things, daikon improves the condition of the skin and hair, and also strengthens the walls of blood vessels, immunity and helps to prolong the youth of the body as a whole.

Magnesium and sodium;

Potassium and phosphorus;

Small amount of selenium.

Daikon has a beneficial effect on the functioning of the gallbladder and liver. Unlike radishes, which are difficult for the body, stomach, intestines and liver, daikon, on the contrary, protects the gastrointestinal tract and liver from overload, helps cleanse the liver and increase bile production. In addition, the root vegetable improves the digestion of fatty and heavy foods.

By regularly consuming daikon, the process of dissolving stones and salts begins in the kidneys, which eliminates diseases such as pyelonephritis. The root vegetable improves heart function, helps get rid of bad cholesterol and significantly improves the overall tone of the body. In addition, it allows you to cure chronic fatigue, as well as help prevent diabetes, rheumatism and atherosclerosis with a preventive product.

As a rule, daikon is used exclusively internally; it is practically never used externally. However, compresses and lotions are rarely made from the juice of the plant, which are relevant in the treatment of fungus and infectious diseases. Also, face masks are made from daikon, which whiten and rejuvenate the skin on the face, and help eliminate acne. Daikon has no contraindications as such.

A face mask based on daikon looks like this: you need to squeeze the juice out of the root vegetable and mix it in equal quantities with butter. Next, apply the composition to the skin of the face for up to 20-25 minutes.

Recipe for meat salad with daikon

This salad will be an excellent product both from a culinary point of view and from a “healthy” side. Ingredients for cooking: 300g daikon radish, 200-300g boiled meat, 2-3 large onions.

Cut the onion into thin half rings and fry in a small amount of vegetable oil. Make the frying heat below medium. Fry while stirring until golden brown, being careful not to let it burn.

Wash, peel and cut the daikon into thin strips (or, better yet, grate it on a Korean carrot grater). Cut the meat into strips, the thickness of which approaches the thickness of a match. Mix onion, meat and daikon. If desired, you can add salt.

Season to taste:

Mayonnaise;

Sour cream;

Vinegar (preferably apple) with vegetable oil;

Lemon juice with vegetable oil;

Soy sauce with vegetable oil.

Daikon salad with carrots

Ingredients: 6 cm daikon; 6 cm carrots; salt, 1 tsp. powdered sugar; 2 tbsp. l. rice vinegar; 1 tsp. sesame seeds.

Preparation: Peel the daikon and carrots, cut crosswise every 5 cm, cut into slices lengthwise, then cut the slices into thin strips. Place the daikon and carrots in a bowl, add salt, stir, and let stand for 30 minutes.

Meanwhile, mix powdered sugar and vinegar. Squeeze the daikon and carrots lightly, drain the excess liquid, pour the vinegar marinade over the vegetables, and refrigerate for 12 hours, stirring from time to time. Stir again and serve, sprinkled with sesame seeds, in bowls.

More about useful products:

www.poleznye-produkty.org

Daikon: the benefits and harm of white radish

Daikon radish in its own way appearance resembles a large carrot, but only white. The taste of daikon is somewhat milder than its relatives, black or green radish. Daikon radish is a popular product in the kitchen of the modern East; it is used as a seasoning for main courses or in salads.

The ancestor of daikon radish was Japan, where they first began to grow an unusual but tasty vegetable. A little later, the popularity of daikon spread throughout the world, and in Russia this vegetable became a fairly popular plant crop. Daikon has a huge variety of names - it is called white radish, Japanese root, and Japanese radish. But now daikon radish, the benefits and harms of which have already been fully studied, now occupies vast areas of plantations, since both in Japan and in other countries the benefits of this product are thoroughly known.

Useful qualities of daikon

Like any other vegetable, daikon contains a huge amount of mineral and fortified substances. At the same time, the vegetable has beneficial qualities not only when fresh, it does not lose its benefits during storage, so radish can be stored for a long time and enjoy its taste and beneficial composition for a long time.

The main benefits of daikon lie in its composition:

• vitamins - the entire subgroup B, vitamins C, A, PP, E;
• minerals - phosphorus, selenium, copper, iodine, iron, calcium, manganese, sodium, potassium and others;
• pectin;
• cellulose;
• antioxidants;
• carotene;
• enzymes.

The uniqueness of daikon is that the vegetable is not able to absorb harmful substances and heavy metal salts contained in the soil. Therefore, when harvesting radish, you can be sure of its environmental purity and the complete absence of harmful components in its composition.

Experts recommend regularly including various dishes prepared with radish in your menu. Daikon can be used as an ingredient for salad, squeezed juice from it, or added to stewed vegetables.

What are the beneficial properties of daikon?

• Cleansing the body. The vegetable is effectively used as a natural diuretic and laxative. The calcium and potassium salts contained in radish reliably cope with removing slagging and excess fluid from the body. Thanks to these qualities, daikon is the basis of proper and dietary nutrition, as well as cleansing diets.
• Strengthening the immune system. The fortified composition of the vegetable strengthens the body's immune forces, and protein components and phytoncides help cleanse the internal organs of microbes. Regular inclusion of daikon in the menu is a wonderful prevention of colds. The vegetable helps speed up and ease the course of diseases such as bronchitis, asthma, and various types of cough.
• Cleansing the kidneys and liver. Daikon is a natural cleanser of internal organs. The advantage of the vegetable is its pleasant taste, therefore, drinking a glass of daikon juice daily can improve the functioning of the pancreas, kidneys and liver, and also help remove stones.
• Improving the functioning of the nervous system. Since ancient times, radish has been used as a soothing product. People who suffered from nervous excitability or increased aggression were sure to drink half a glass of radish juice daily, thereby normalizing the functioning of the nervous system, gaining peace of mind and a wonderful mood. What are the benefits of daikon? Radish juice drunk before bedtime promotes full and healthy sleep.
• Prevention and treatment of diabetes. The beneficial properties of daikon radish help diabetics normalize blood sugar levels. The vegetable contains fructose, which is indispensable in the diet of patients diabetes mellitus.
• Help in losing weight. The vegetable is a low-calorie product; the calorie content of daikon is only 18 kilocalories per 100 grams. fresh product. Radish helps cleanse the body of harmful components and get rid of toxins, so it can be safely included as a dietary product in the menu of people who want to lose weight harmlessly.
• Treatment of heart and blood vessel diseases. The beneficial qualities of the vegetable help prevent diseases such as atherosclerosis, high levels of cholesterol in the blood, and various diseases of the cardiovascular system.
• Treatment of skin ailments. Daikon radish is widely in demand in cosmetology. Using freshly squeezed juice, you can get rid of age spots and freckles, as it has whitening properties. In the treatment of acne and boils, daikon occupies a special place. It is believed that regularly rubbing radish juice into the skin helps to permanently eliminate skin inflammation and blemishes.
• Healthy hair. The fortified composition of the vegetable has a beneficial effect on the internal and external structure hair. Radish juice rubbed into hair roots is an excellent strengthening and nourishing agent.

The benefits and harms of daikon lie in its composition. In what form can you consume this healthy vegetable? Daikon can be consumed in any form, it all depends on the preferences and wishes of the consumer. Radish can be stewed, fried, steamed, pickled or boiled. In some countries, they prefer to eat the vegetable only raw, while in other countries, daikon is used as an additional ingredient in soups, main courses and salads.

Of course, a fresh product that has not been subjected to any heat treatment is more useful. But fresh radish must be eaten immediately after preparation, since as a result of storage, most of the beneficial substances from daikon “evaporate.”

Contraindications and harm

There are also harms to daikon. The main contraindications for use of daikon concern people who suffer from gastrointestinal diseases. Due to the high content of indigestible fiber, the vegetable can cause flatulence and indigestion.

Delicious and healthy daikon recipes

The vegetable has a pleasant and delicate taste; it does not have the bitterness that black radish is known for, so daikon will never spoil the taste of the prepared dish.

The most delicious recipes with daikon:

1. Grate the radish on a medium grater. As a sauce, you can use vegetable or olive oil, as well as sour cream. There is no need to add salt to this salad.
2. Wash fresh daikon tops thoroughly, cut into thin strips, and fry in a frying pan with added oil. Cooked greens are used as an additive to main courses or soups.
3. Cut the peeled daikon into cubes, place it in a frying pan, add a little water and simmer with meat, stew or squid.
4. Grate the fresh root vegetable and dry it naturally. The cooked vegetable dish serves as a seasoning for the first and second courses.

How to grow daikon yourself?

Of course, the root vegetable can be purchased in grocery stores, but the vegetable that is grown independently will have great beneficial qualities. Planting and caring for daikon will not be difficult; this crop is unpretentious and hardy, but there are a number of rules that must be followed in order to get a healthy and rich harvest.

1. Preparing the beds. Radish loves loose soil, so before planting seedlings or seeds, the soil in the beds must be dug up, large pieces of soil destroyed and carefully leveled.
2. How to sow? To get large root crops, you need to dig deep holes (approximately up to 10 cm in depth) before planting the seeds. It is advisable to place the holes 5 cm from each other. Daikon seeds are quite large, so their germination rate is excellent. When to plant daikon? It is optimal to sow daikon seeds in the middle or at the end of April. One seed is planted in one hole, then the soil is moistened with water and covered with earth. To prevent the appearance of slugs, it is necessary to treat the surface of the beds between shoots with ordinary ash.
3. Watering. Root crops need to remain in the soil until mid-September, so they need additional watering as they grow. If the summer is dry, then water the daikon with warm water when the soil begins to dry out. Radishes do not require abundant watering, so if it rains outside, additional watering is not required.
4. Harvest. Harvesting of ripened root crops is carried out before the first frosts appear, which will take place at the end of September.
5. Storage. Daikon can be stored for a long time, but for this it is necessary to provide it with the proper conditions. Optimal temperature air in the pit where the vegetable is stored should be no lower than minus 1 degree and no higher than plus 5 degrees. It is recommended to first store root vegetables in boxes filled with dry sand.

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Daikon radish: benefits and harm

Hello, friends! White root (daikon) has ceased to be exotic on supermarket shelves and dining tables Russians. But the Asian vegetable still causes controversy among healthy eating advocates. To determine your position in relation to the “eastern upstart”, it is worth finding out what the benefits and harms of daikon radish are and trying to cook this root vegetable.

Features of daikon radish

“White Root” made a triumphant journey to Russia from the East and received several unofficial names in the new territory. As soon as the Russians do not call the brainchild of Japanese breeders: Japanese or Chinese radish, and white radish, and sweet radish. This is no coincidence.

Daikon tastes similar to radishes, but it does not have such a pronounced pungent odor. And this root vegetable differs from black radish in the absence of mustard oils. The daikon plant belongs to the cabbage family.

Not only the white root itself is eaten, but also the young above-ground shoots. The root vegetable is similar to cabbage in its juiciness. Actually, both the beneficial properties and contraindications of daikon largely overlap with its related culture. Read about the benefits of white cabbage, including for weight loss, here.

Depending on the variety, the “newcomer from the East” takes on a different shape: spherical, sinuous, cylindrical or cone-shaped. The juicy, dense pulp of the vegetable is hidden under a thin white peel (in some varieties, in some places it takes on a green tint). For those who see for the first time white long roots, similar to the tusks of an Elephant, the daikon vegetable arouses curiosity.

Ways to use daikon

White radish is a favorite in Asian cuisine. Connoisseurs of the secrets of longevity highly value the beneficial properties of daikon. Residents of the East use this root vegetable in their daily menu, just as Europeans use other vegetables (potatoes, cabbage, turnips). They pickle it, fry it, stew it, dry it and eat it raw. Root vegetable dishes are served as a side dish with fish and meat. On the European continent, preference is given to salads made from fresh daikon (the vegetable is most healthy in this form). IN medicinal purposes, white radish juice is used to prevent various diseases.

Here's what you can make from daikon:

• Soups;
• Side dishes for meat and fish;
• Additive to sushi;
• Vegetable salads;
• Snacks made from dried vegetables and dried fish.

The benefits of daikon are most fully demonstrated in dishes made from the raw vegetable. It works like a “gut brush” due to the tough structure of the root pulp. And fresh juice contains the maximum amount of vitamins. But the harm of daikon is also maximal when consumed raw. Therefore, use is not recommended large quantity white radish per meal or more than 300 grams per day. Coarse fiber can cause flatulence and indigestion.

What are the benefits of sweet radish for the body?

The daikon's track record is due to its components:

1. Strengthening the immune system (thanks to vitamin C, of ​​which 300 grams of raw root contains a daily dose).
2. Positive effect on the nervous system (due to the presence of B vitamins).
3. Strengthening nails, bone tissue, teeth, hair (potassium does this).
4. Removing kidney stones.
5. Cleansing the liver and blood.
6. Prevention of cancer (due to the presence of isorodanoic acid).
7. Protecting the body from infections and bacterial infections (phytoncides do this).
8. Detoxification of the body.

External use of the pulp from the fresh root helps remove age spots on the skin, heal wounds, and strengthen hair follicles.

Harmless to most healthy people Chinese radishes can cause serious problems in people suffering from stomach ulcers. Exacerbation of chronic kidney and liver diseases, gastritis, gout are also contraindications for consuming root vegetables.

Japanese radish as a dietary element

Most modern weight loss diets are incomplete without daikon. This is explained by the following facts:

1. The calorie content of daikon is very low, 21 kilocalories per 100 grams of product.
2. The abundance of fiber in the product quickly satisfies the feeling of hunger.
3. Enzymes contained in white radish actively break down starch, the excess of which is deposited in the body.
4. The juice of the root vegetable has the ability to remove excess fluid from the body, and along with it, toxins.
5. Daikon salad recipes are distinguished by a variety of ingredients, which makes the diet more complete.

Daikon recipes

Fresh white radish salads

Daikon salad with carrots can be seasoned with mayonnaise, sour cream or vegetable oil. Of course, for a healthy diet, the latter option is preferable.

A good ingredient in such salads would be a small amount of soy sauce.

The proportions of ingredients in salads are a matter of taste; there are no strict recommendations. It is advisable to take 2 times less carrots than radishes.

If the recipe, in addition to carrots, includes several vegetables and fruits, the amount of radish can be 1/3 of the total volume, and 2/3 - the remaining fruits in equal quantities.

Onions for salad should be pre-marinated. To do this, small onions are cut into thin half rings, doused with boiling water, poured with a mixture of apple cider vinegar and vegetable oil, and left for a while (at least 30 minutes). This preparation can be kept in the refrigerator and used for various purposes.

Options for additional ingredients in recipes for daikon salad with carrots:

• Green apple, onion or Sterling, sesame oil;
• Beets, onions, sunflower oil;
• Sweet pepper, sesame or walnuts, olive oil;
• Onions, boiled eggs, sour cream, soy sauce, garlic;
• A little garlic, mayonnaise or sour cream.

Variations on the theme of Korean cuisine

Fans of Asian cuisine will certainly enjoy the “Korean style daikon” dish, which is in no way inferior to Korean carrots.

The proposed daikon radish salad includes the following ingredients:

• Daikon radish – 1 kg;
• Onions (not small) – 2 pieces;
• Vegetable oil – 100 grams;
• Garlic – 3 cloves;
• Coriander – 1 tablespoon (heaped);
• A mixture of red peppers (paprika, chili or others that are available) - 1 teaspoon;
• Dried ground ginger – ½ teaspoon;
• Table vinegar – 50 grams;
• Salt – 1 teaspoon (without a slide);
• Sugar – 2 teaspoons.

Cooking method:

1. Turn daikon into long thin strips or shavings using a special grater or knife.
2. Sprinkle chopped radish with salt and sugar. Leave for 30 minutes.
3. Squeeze out the juice released from the root vegetable (half of the resulting amount can be immediately drunk or poured out).
4. Cut the onion into half rings and fry until golden brown in a frying pan in boiling water. vegetable oil. Use all the onions and all the oil.
5. Remove the onion from the oil and use it in another dish or discard it.
6. Place the daikon in a deep bowl and top with chopped garlic and spices.
7. Pour the boiling onion-scented oil over the radishes, directing the stream towards the garlic and spices.
8. Mix everything well. Pour vinegar diluted with half the daikon juice.
9. Keep under pressure in the refrigerator for 2 hours.
10. When serving, sprinkle with chopped cilantro.

White radish preparations for future use

Despite the fact that there are varieties of daikon that are stored for a long time in winter (for example, “ big bull"), any variety of Japanese radish can be harvested for future use. Dried root vegetables are useful for seasoning soups. To do this, you need to grate the radish, squeeze out the juice and dry it.

Fans of canned vegetables will love pickled daikon, which in this form resembles cucumbers and is used in its homeland to make sushi. For pickling, white radishes are cleaned and cut into sticks up to 10 centimeters long (depending on the size of the jar), placed in a vertical position in a sterile container and filled with marinade.

According to this recipe, for 300 grams of white root for pouring you need to take: 150 grams of apple cider vinegar, which is mixed with turmeric (1/2 teaspoon), diluted with salted (1 teaspoon) boiling water (100 grams) with 1 teaspoon of sugar. Close the jars tightly with lids.

There is another way to marinate daikon. The vegetable, peeled and cut into large pieces, is placed in a thick plastic bag and poured with marinade.

To prepare the filling for 1 kg of radish you will need the following ingredients:

• Vodka – 125 grams;
• Salt – 15 grams;
• Sugar – 100 grams;
• Orange zest - optional;
• Red pepper - optional;
• Turmeric – teaspoon;
• Celery – 2 sprigs;
• Garlic – 2 cloves;
• Dried cranberries - 1 tablespoon (without a slide).

All components of the marinade are mixed and brought to a boil, then cooled. The resulting mixture is poured into the radish pieces in the bag, the bag is tightly tied and placed under pressure. The product remains in this state for 3-5 days at room temperature.

Anyone who wants to improve their health with the help of Chinese radishes must remember that daikon dishes must be consumed on time. When overeating fatty foods fried meat radish won't help. And a white root salad will definitely help you digest a delicious steamed veal steak.

A glass of fresh radish juice before meals will also help. And if you drink a squeeze of white radish at night, it will contribute to comfortable relaxation and restful sleep.

Be healthy!

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Health benefits of daikon or sweet Chinese radish

White daikon is a type of radish (this root vegetable is also called Chinese radish) that is extremely popular in Asia, so much so that you can buy special daikon graters in China.

The formation of the edible underground part of the plant occurs similarly to carrots. The root is characterized by a pleasant, fresh, crunchy, slightly spicy pulp.

Young leaves are also edible and are added to oriental salads for spiciness.

Nutritional value

Daikon is rich in vitamins C and B, which are mainly responsible for its calming properties and inhibition of mental agitation. It is also an excellent source of potassium, calcium, iron, copper, sulfur, phosphorus, dietary fiber with a very low calorie content and virtually no fat or cholesterol.

White radish contains isorodanoic acid ester, which, according to the latest scientific data, helps in the fight against cancer. This substance with such important healing properties has been found in other varieties of radish, as well as in the leaves of Brussels sprouts.

To get the maximum benefit from daikon, it is better to eat young tubers of the plant, since over time nutrients they pull away from the root crop its aerial parts - leaves.

Benefit for health

The beneficial properties of daikon, like other varieties of radish, are due to their high content of antioxidants. For centuries, this edible root has been used to soothe and cleanse the body. But if it’s difficult for you to force yourself to prepare and eat salads every day, you can limit yourself to one glass of juice.

Pimples

Daikon pulp, when pulverized and applied to the skin, is an effective home remedy for acne. Also, daikon juice, if consumed internally regularly, will help prevent the occurrence of pustules by cleansing and detoxifying the intestines.

Digestive disorders

One of the key properties is cleaning and protecting the liver from overload. The juice will help digest heavy, fatty foods and contribute to the normal formation of bile in the body.

Diuretic and laxative

Daikon drink can be used as an effective diuretic and natural laxative. That is why this vegetable is often included in modern cleansing programs based on natural foods.

Liver diseases

A glass of fresh juice before each meal has a beneficial effect on the health of the liver and gallbladder due to the presence of sulfur, which increases the production of bile and thereby promotes the rapid digestion of fats. Black radish is no less useful in this sense.

Respiratory diseases

Due to the antibacterial and antiviral properties of this root vegetable, its biological fluid is effective in treating a wide variety of respiratory diseases, including colds, flu, chronic cough, asthma and bronchitis.

Sleep disorders

The soothing properties of daikon and other varieties of radish have been known since Ancient Greece. It is enough to drink a glass of juice just before bed to test its healing properties for yourself.

Hangover

A small bowl of grated root will help relieve a hangover. So says Barber, author of the book “Japanese Light.”

Read the article: The benefits of purple carrots.

Purchase, storage and use

When choosing in a store, pay attention to the skin: it should be shiny, smooth with fresh (not dry) roots, without cracks or dents.

Storage rules: together with green leaves, Chinese radish should be kept in the refrigerator for no more than 3-5 days; without leaves, the shelf life can be increased to 4 weeks.

Daikon juice can be drunk without any additives. Although, due to the mild pungency of the taste, many people prefer to mix it with the juice of other fruits and vegetables (the most popular are apples or carrots).

It is best to eat this vegetable raw because heat destroys the vitamin C contained in it and thereby reduces the spectrum healing properties product.

Read about okra - a surprisingly healthy pod.

Daikon or Japanese radish can increasingly be found on supermarket shelves and summer cottages. A white overseas vegetable that looks like a large carrot is becoming very popular in Europe due to its mild taste and useful composition. In Asian countries, daikon is included in the daily diet of every person and is grown as a staple food product. There are different types of this crop, differing in ripening period and cultivation characteristics, which will be discussed in the article.

Since the vegetable has some similarities with the radish we are used to, many people ask the question: “Are radishes and daikon the same type?” Based biological features, we can say that daikon is not a radish, but rather a radish, or rather a subspecies of it. Daikon, like radish, belongs to plants of the Brassica family, but unlike it, it has a milder taste and moderate aroma, since it contains virtually no mustard oil.

Daikon (Japanese or Chinese radish) is a root vegetable vegetable crop, which is a subspecies of radish. According to some reports, this radish was bred by Japanese breeders from Asian varietal radishes growing in China. “Daikon” translated from Japanese means “big root”, but in the literature you can also find other names for the culture: “white radish”, “sweet radish”.

The root crops of this crop are truly impressive in size. Some species grow 60 cm or more in length, and their weight ranges from 600 g to several kilograms. The most common and most widespread type of "Aokubi" in Japan is shaped like a carrot, has a length of 25–35 cm and a width of 6–10 cm in diameter. But the “Sakurajima” variety is distinguished by giant root vegetables that look like radishes on the outside, but are bright pink inside. Now many types of daikon are grown in Europe: Caesar, Dragon, Emperor, Japanese Long, Minowasi and others.

As already mentioned, Japanese radish contains practically no mustard essential oils, due to which it is softer and tastier than ordinary radishes. The root vegetable has a light, crunchy pulp, the taste of which varies from top to bottom: the radish is sweeter on top, and becomes sharper closer to the root. Some species with small root vegetables have a particularly mild and sweet taste.

Daikon can be consumed in different forms. In its homeland, in Asian countries, the product is most often used in salads, as well as pickled, boiled, and salted. Interestingly, not only the radishes themselves are edible, but also the tops - young greens are also added to salads.

Radishes of this variety are divided into types: winter and summer. Each species has a different growing season. Summer (early) radishes ripen in 50–60 days; they are sown in the spring, eaten fresh and not intended for storage. Winter radishes have a longer growing season (up to 70 days). It is planted in the second half of summer and harvested in late autumn. Such radishes have excellent commercial qualities and can be stored for several months.

Beneficial features

In oriental cuisine, daikon is the most important ingredient in most dishes. It is included in salads, soups, and served as a side dish for fish, meat, and seafood. In Japan, this radish is traditionally served with sashimi; in China and Korea it is salted, pickled, prepared for future use and consumed. all year round. This popularity of the product is due not only to its excellent taste, but also to its low calorie content - 21 kcal per 100 g.

Radish of this variety can be consumed by people of all ages, and in case of health problems, it can become a real panacea for illness. Overseas radish has a rich vitamin and chemical composition. It contains a lot of vitamin C, A, E, B vitamins, as well as iron, copper, zinc, calcium, magnesium, sodium, potassium, sulfur. But the special value of the product is phytoncides and glycosides, which give radishes high antiseptic properties.

When consumed regularly, Japanese radish has beneficial and therapeutic effects on the body:

• improves the filtering ability of the liver;
• promotes the removal of sand from the kidneys;
• restores heart rate during arrhythmias;
• calms, improves sleep;
• improves the functioning of the gastrointestinal tract;
• inhibits the growth of microbes and bacteria;
• relieves alcohol intoxication;
• with long-term use, removes toxins and neutralizes free radicals;
• root juice has a mild diuretic and laxative effect;
• crushed pulp is an effective remedy for acne, blackheads and other skin problems.

This type of radish is recommended for use by older people who, due to heart pathologies, cannot consume radish or horseradish. For them, Japanese radish is not just a useful product, but also a natural remedy.

Features of cultivation

In general, daikon is unpretentious to growing conditions. But since the culture’s homeland is the Far East, some of its species have their own characteristics when cultivated in European latitudes. Like any type of radish, the vegetable does not need long daylight hours. Moreover, with illumination longer than 13 hours, the plants begin to produce arrows and flower stalks. To prevent this from happening, the seeds should be sown at a time when daylight is still short: summer species - in early spring, winter species - in the second half of summer.

No less important for daikon temperature regime. Like ordinary radishes, it tolerates cold well and forms root crops better in cool (+15–20 °C) soil. However, unlike it, this type of radish does not need frequent watering and maintaining constant humidity. Plants should be watered as needed, but weeds should be removed and row spacing should be loosened regularly.

Overseas radish prefers light, preferably sandy, soil with a small peat content. The technology for planting a crop is quite simple: in a pre-dug and fertilized area, furrows are made 2–4 cm deep, 2 seeds are planted in them at a distance of 20–30 cm. The distance between the rows should be at least 50 cm, since root crops can have a very impressive size.

Shoots appear in 5–7 days. When the sprouts have two leaves, one sprout should be removed from the hole, leaving the strongest one. During the germination period, it is necessary to ensure that the plants are not attacked by the cruciferous flea beetle.

With proper care, the crop yield can reach 10 kg per 1 meter of area.

Daikon or Japanese radish appeared relatively recently in European countries, but has already won the love of gardeners and ordinary consumers. Many people appreciated the soft, slightly pungent taste of white, juicy root vegetables, and began to actively grow overseas vegetables on their plots instead of the usual radish. But is it so easy to grow Daikon radishes in our latitudes? We will talk about the characteristics of the crop and its agrotechnical requirements in this article.

Origin of white radish

Daikon radish has a history of more than a thousand years. Japan is considered its homeland, since it was Japanese breeders who developed this crop through natural hybridization of the seeded Chinese “loba” radish, which is why the white root is sometimes also called “Chinese radish”. Today, daikon, or Chinese radish, is a staple in most East Asian countries, and there are more than 400 varieties and hybrid forms.

Modern varieties of daikon are divided into 7 main varieties, depending on the size, shape and degree of immersion of root crops in the ground. Daikon differs favorably from ordinary radish in its juiciness and milder taste, due to the absence of mustard oils in the pulp.

The crop is grown on an industrial scale in almost all countries of East and Southeast Asia, and to a lesser extent in Brazil and the USA. This type of radish aroused considerable interest among our breeders, as a result of which new hybrid forms were developed, adapted to the peculiarities of the local climate.

Beneficial features

In its homeland, in East Asia, Japanese radishes are considered a very valuable food product and are included in most dishes. It is pickled, salted, consumed fresh, and used to prepare salads, side dishes, hot appetizers and even soups. This popularity of the white root is caused not only by its excellent mild taste, but also by a whole range of useful substances and properties.

There are practically no contraindications to the use of daikon, with the exception of peptic ulcer and gastritis in acute form. It is recommended to eat root vegetables for people of all ages, and even for those who cannot eat spicy vegetables (radish, horseradish) due to the presence of mustard oils: those with heart disease or gastrointestinal tract diseases. Low calorie content (21 kcal/100 g) allows daikon to be included in the diet of patients with diabetes and used as a main product in low-calorie diets.

If we consider white radish from the point of view of health benefits, then its value lies in the high content of vitamins C, group B, as well as proteins, pectin, fiber and unique enzymes that help improve digestion. Like radishes, daikon contains a lot of calcium, magnesium, and potassium salts, which remove excess fluid from the body. It is impossible not to note the high antiseptic and antibacterial properties of root vegetables, thanks to which it is possible to achieve rapid recovery from colds and infectious diseases.

In the folk medicine of the East, daikon is considered the first remedy for raising immunity, and high immunity, as is known, is the key to good health and longevity. Regular consumption of the root has a beneficial effect on the condition of the kidneys, liver, blood vessels, normalizes digestion, gallbladder function, and even neutralizes the effects of radioactive radiation. Maintaining excellent health with the help of daikon is not at all difficult, because thanks to long-term storage, you can eat healthy root vegetables all year round.

Growing a Giant Vegetable

Many gardeners note that it is not always possible to get good harvest daikon, since an exotic vegetable from East Asia is not so easily adapted to our climate. Of course, the best results are achieved when growing local varieties of domestic selection, of which there are now several dozen, but the choice of variety is not the only condition for good yield. It is equally important to determine the timing of planting, select a suitable site, prepare the seeds and soil, and then provide proper care for the plants.

Landing

In our climate, daikon can be grown in two ways: from seeds and through seedlings. The seedling method is more suitable for early varieties planted in the spring, when there is a threat of night frosts. It is easier to plant autumn varieties of daikon in the second half of summer with seeds in open ground.

Most big problem The problem that domestic vegetable growers are faced with is premature flowering of plants, even before the root crops are formed and ripen. This is because daikon, like radish, requires cool conditions (18–20 °C) and 10–12 hours of daylight for normal development. But since spring comes quickly in temperate climates, a sharp increase in temperature immediately negatively affects the growth of root crops.

In this case, seedlings allow you to get the harvest much earlier, before the onset of the summer heat, and thereby avoid this problem. If the seed method is chosen, then sowing should be done very early, as soon as the snow melts. For getting autumn harvest Daikon is sown in mid-August. At this time, the soil temperature is no longer as high as in the beginning or middle of summer, so, as a rule, there are no difficulties with the ripening of root crops.

Daikon is considered an unpretentious crop. It can grow in any soil, but the best for it is still considered to be loose, fertile loamy and sandy loamy soil with neutral acidity - in heavy clay soil, vegetables will grow small, twisted and not juicy enough. Considering the considerable length of the root crops, you need to dig up the area deeply, 30-40 cm.

Japanese radish is very fond of organic matter, in particular humus. You can provide plants with such soil by sowing green manure. If this is not possible, then when digging you should add a sufficient amount of mineral and organic fertilizers to the soil, which would be enough until the end of the growing season: potassium sulfate (20 g/1 m²), superphosphate (40–50 g), ash (1 cup), humus and compost 0.5 buckets each.

For good yields, it is important to follow the principles of crop rotation and not plant crops in the same bed for two years in a row. The best predecessors for daikon are considered to be nightshade crops, cucumbers, greens, and any cruciferous vegetables are extremely undesirable.

Regardless of the planting method (seeds or seedlings), plants should be placed according to the following diagram:

• 30x50 (30 cm between plants, 50 cm between rows) for round and large root crops;
• 20x40 for long and small vegetables.

Planting is done in pre-prepared holes or long furrows. With the seed planting method, the seeds are placed in nests of 2–3 pieces. After planting, the bed is watered and covered with a thin layer of peat mulch.

Watering and fertilizing

The main measures for caring for daikon include regular watering, loosening the soil, hilling and fertilizing. Most varieties of daikon are characterized by partial penetration of root crops into the soil - about 2/3, and if you want to get tasty vegetables that have not turned green from the sun, then the plants need to be earthed up several times during the season.

Long root crops go deep into the ground, and so that they do not lack moisture or oxygen, the soil in the garden bed must be deeply loosened, cleared of weeds, and watered on time. Daikon is quite demanding on moisture, but does not tolerate waterlogging at all - in waterlogged soil, root crops do not develop and often suffer from bacteriosis, while from a lack of moisture the pulp becomes coarse and more bitter.

Watering should be plentiful, but not very frequent - the soil in the garden bed should always be slightly moist. It is important to understand that round roots located close to the surface need more frequent, but not abundant watering. Plants with long roots going deep into the soil, on the contrary, require more intense, but not frequent watering, from which we can conclude that the frequency of watering and water consumption depend on the type of crop being planted.

The need for fertilizing also depends on the crop variety. As a rule, early varieties of daikon do not need fertilizing, since the fertilizers applied during planting are sufficient for their short (45–60 days) growing season. But plants planted in the second half of summer should be fed at least twice a season:

• the first time, when 4–5 true leaves are formed (azofoska 3 spoons/10 l of water);
• the second time - while tying root vegetables (superphosphate 1 tablespoon, potassium salt 2 tablespoons/10 liters of water).

You can use the ready-made Kemira complex mixture or ash solution for fertilizing. Daikon responds very well to the addition of ash, so it can be applied not only in the form of a solution, but also simply scattered on the garden bed, mixed with a small amount of humus.

Pests

Daikon has few pests. Basically these are the same insects that harm all Cruciferous vegetables, in particular radishes and radishes: cruciferous flea beetles, cabbage flies, slugs and garden cutworms. Cruciferous flea beetles are considered the most dangerous, since these small insects They eat young leaves and are capable of destroying the entire bed immediately after germination. The most unpleasant pest of daikon is the cabbage fly. Its larvae make passages in root crops, making them unsuitable for consumption.

To combat these pests, folk remedies are often used, such as ash and ground hot pepper, which are scattered between the rows. Covering the bed with dense material immediately after sowing the seeds will help delay the moment of pest invasion and give the plants the opportunity to get stronger. Good results can also be achieved by preventive measures: compliance with crop rotation, pre-sowing disinfectant treatment of soil and seeds, timely removal of plant residues after harvesting.

Video “Agricultural techniques for growing Daikon”

From this video you will learn what kind of vegetable Daikon is and how to grow it correctly.