2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
The Russian geneticist Nikolai Ivanovich Vavilov called the daikon a masterpiece of world plant breeding. Daikon is considered a Japanese radish variety. Having something in common with radish and radish, daikon at the same time differs from them, has its own characteristics. There are many different varieties of this delicious and healthy vegetable
Daikon root vegetables
Large and juicy daikon root vegetables differ from radish in the absence of a pungent smell and taste. All daikon root crops have juiciness, regardless of the time of their ripening. They are consumed fresh, pickled and boiled.
Root vegetables are rich in vitamins, including vitamin C; salts; pectin substances; enzymes and trace elements such as potassium and calcium.
The leaves of the plant, like the roots, contain phytoncides and lysozyme, an enzyme capable of destroying bacterial cells, thereby healing both the human body and the plants growing in the vicinity of the daikon.
The shape of the root crop can be very different. This can be the traditional round shape of the radish; conical or cylindrical fruits from 15 to 60 centimeters long; bizarre serpentine or fusiform roots.
Different varieties of daikon hide their fruit to different depths: there are those that completely keep the entire fruit underground; eats such that they bury the root crop in the soil only half; and eats such that only one third of the fruit is kept in a "dungeon", and two thirds, together with the leaves, are placed on the surface.
Russian varieties of daikon
• Minovase - white root vegetables up to 55 centimeters long with a sharp taste. They love light soil, are not afraid of heat, and are resistant to diseases. From sowing to harvest 50-60 days. They are usually eaten raw.
• Miyashige - give the harvest in 60-80 days. They grow on loamy soils. The length of root crops is up to 50 centimeters, half of which rises above the surface of the garden.
• Sasha - gives a harvest in 35-45 days. For this variety, the length of the day is not important. The variety is high-yielding, cold-resistant. White rounded roots up to 10 centimeters long with tender and juicy pulp are easy to pull out of the garden bed, as they are half on the surface.
• Shogoin - can grow on clayey heavy soils, almost without immersing the root crop in it. The shape of the root crop is flat-round. The crop is given in 70-100 days. They are eaten fresh.
Growing
Growing conditions for daikon are similar to those for our homegrown radish, but deeper tillage is desirable. The beds for the daikon are made narrow, under one row of plants, if the soil is heavy. And in two rows - if the soil in the bed is light, leaving 65-70 centimeters between rows and up to 40 centimeters between plants in a row. Seeds are buried to a depth of no more than two centimeters, 2-3 seeds in one nest, which is shed with water before sowing. The first watering is carried out after the emergence of seedlings, so that the soil does not become covered with a dry crust.
Shoots appear in three to five days. If this does not happen, then you need to water the garden bed and mulch it after watering. When a second true leaf appears, weaker shoots are removed, or they are transplanted into nests where there are no shoots.
During the growth period, weeds are removed, the aisles are loosened, watered, fed with mineral fertilizers. Harvesting is carried out by pulling the root crop by the tops on light soils, or digging in with a pitchfork, if the soils are heavy, so as not to break the root crop.
Daikon does not need long daylight hours, so it is more efficient to sow it in the second half of July. The latest sowing date is early August. True, root crops grow small at this time.
Pests
Daikon has the same pests as other crucifers, including radish. The main enemy is a cruciferous flea from the Leaf beetle family. She loves to feast on delicate young daikon greens. Therefore, it is necessary to pollinate young seedlings with wood ash or tobacco dust.
Application
In Japan, daikon is the same common dish on the table as our potatoes. It is eaten raw, marinated in vinegar, added to salads, used as a garnish for fish and various Japanese dishes. Stewed daikon is served with octopus and squid. Soups are cooked with daikon.
Why don't we use Japanese recipes, diversifying our table with one more tasty and healthy vegetable.
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