Pink radish is a very interesting crop. It has a number of features. They consist in the size of the fruit, whose weight is 250-350 grams, and in the pink core. Until now, no one knows the exact answer to the question of how and where such an interesting variety appeared. Some are of the opinion that it was the result of selection of two crops (radish with ordinary radish). Others argue that it is just a common variety. Gardeners value this vegetable for its taste and ease of cultivation.
The pulp of this plant is juicy and dense in structure. The root crop resembles an uneven, swollen ball, but sometimes cylindrical specimens are found. The inside of the fruit is red and has a white skin. The taste of the vegetable pulp is pungent.
Daikon radish was obtained as a result of selection made in Japan. After some time, he became popular both in his homeland and in other countries of the world. This variety is valued by people for its excellent taste and the beneficial components contained in the fruits (minerals, trace elements, vitamins, etc.). When consuming this product, the body is saturated with many substances necessary for it.
The second name of the Misato variety. It was brought to Russia not so long ago, but this did not stop it from becoming popular among many residents.
Full ripening occurs in 120-150 days. Long-term storage is possible, since the root crop does not spoil for a long time and does not lose its original appearance. Radish has high frost resistance, so it can withstand low temperatures. But it is not recommended to leave Daikon in the ground for too long (after the onset of cold weather), otherwise it will greatly spoil its appearance and taste.
Pink radish of Japanese origin cannot withstand temperatures below -5-8 O C. If the vegetable is kept in cold soil for a long period of time, this will reduce its shelf life and negatively affect the pulp.
It should be remembered that both low and elevated temperatures have a bad effect on the condition of the vegetable. It begins to deteriorate and wither, the amount of useful elements decreases, and immunity to diseases weakens.
Gardeners constantly note the main feature of the product - the formation of the fruit itself during flowering. He keeps up consistently and on time. If you carefully and properly care for it, the shape will be as even and uniform as possible for each fruit.
Calorie content of red radish
There are approximately twenty calories per 100 grams of product. This is quite small. And thanks to this quality, Daikon is often used as the main ingredient in dietary dishes that help lose extra pounds. In addition, the vegetable is saturated with a large amount of microelements (sodium, copper, calcium, phosphorus), vitamins, minerals and other useful components.
Beneficial features
Radish contains many medicinal and beneficial substances for the human body. Traditional medicine recipes contain Daikon as the main active ingredient.
Doctors often advise people suffering from anemia to add radish juice of this variety to their diet.
By adding a small amount of honey, a person receives a good remedy for treating colds, which even a small child will not refuse.
People who suffer from joint pain, radiculitis or rheumatism use Daikon radish decoction (tincture) to combat these problems. It consists of vegetable juice and vodka directly. The prepared solution must be rubbed into sore spots.
Radish is used for kidney diseases, problems with the gall bladder and kidneys.
This is not the entire list of medicinal properties that pink radish has on the human body. It also contains other useful components, namely:
- ascorbic acid - it can enhance the body’s immune functions, thereby reducing the risk of viral and bacterial diseases;
- fiber - helps remove toxins and waste, normalizes intestinal motility, improves digestion;
- volatile phytoncides - participate in the process of cleansing the body of harmful bacteria, increase resistance to viral and fungal diseases.
Damage of Daikon
No matter how healthy Daikon radish is, it also has harmful properties. The vegetable should not be consumed by women during lactation and pregnancy. Daikon contains substances that can accumulate in the body and cause uterine tone. Because of this, miscarriages sometimes occur. Nursing mothers should also not eat too much of radish, because consuming this product (even in small quantities) provokes allergies in the baby.
Contraindications
Not only lactating and pregnant women should exclude radishes from their diet. This vegetable should not be consumed by people who suffer from enterocolitis, digestive, or heart diseases.
Features of cultivation
Before planting seeds in the soil, it is better to wait until the daylight hours are 10 hours or more. Under such conditions, culture develops faster and better. Sowing period is early spring. For pink radish of the Daikon variety, non-acidic, loose soil is suitable.
Plant the seeds at a distance (18-23 centimeters). Seeds of large specimens are planted every 30 centimeters.
- After the preparatory activities, holes are dug (depth 2 centimeters).
- Place seeds in them (2-4 pieces)
- Cover with a dense layer of earth.
- The next step is watering.
- Mulch with straw or hay.
Pink radish does not require careful care. It is necessary to periodically water, weed and loosen the soil. The Daikon radish variety loves moderate moisture, so it is not recommended to flood the plant with water. Otherwise, this will negatively affect the condition of the root crops (they will simply crack). It is recommended to water the plant three times a week. It is also worth considering weather conditions.
Daikon needs hilling, since as the crop grows it protrudes above the ground. This procedure will help the radish retain moisture and not dry out.
They feed exclusively late Daikon. Mixtures based on mineral substances are used. Fertilizing is applied when radish fruits are formed.
Garden (sowing) radish has many varieties and types. Most of us are more familiar with black or white root vegetables, but the color of the skin of these vegetables is very diverse. Red radish is one of the varieties of the crop. Although it looks like a large radish, its taste, beneficial properties and ability for long-term storage characterize it as a real radish. How to grow vitamin-rich root vegetables and which variety to choose will be discussed in the article.
Growing radishes
The agricultural technology of red radish is no different from growing black, white, or any other. The crop is planted mainly by seed, and its cultivation occurs in open ground - radish is grown extremely rarely in greenhouses. However, in order to get a decent harvest, you need to know about the features of planting and care.
How to plant
Sowing is carried out in early spring or in the second half of summer, since in order to grow root crops, the crop needs about 10-12 hours of daylight - with more, the plants shoot out an arrow. Before planting, seeds are soaked in warm water for a day to speed up germination. The crop is not very demanding on soil, but grows better in loose, fertile soil with neutral acidity.
The distance between plants should be at least 20 cm, so it is easier to plant according to the scheme. For round root crops, the most acceptable scheme is 30x50, where 50 is the distance between rows, and 30 is between plants. Long root crops can be planted compactly (20x40). In pre-dug and fertilized soil, holes or rows are made, in which seeds are planted in nests of 3-4 pieces to a depth of 2-3 cm. Next, the holes are covered with earth, the soil is compacted and watered. The row spacing can be mulched - this will prevent the soil from drying out and the appearance of weeds.
How to care
The yield of radish, as well as its quality, depends on three main measures: proper watering, regular weeding and loosening of the soil. Some varieties may require hilling, and late-ripening root crops may require fertilizing. The crop loves moisture very much, but its excess is extremely harmful to root crops - they begin to crack. Being in dry soil, vegetables grow too bitter, rough and small, so watering should be regular but moderate (2-3 times/week) depending on the weather. 
Weeding and loosening of rows is carried out as necessary. It is better to combine these procedures with thinning the plantings. If the seeds were planted in nests, then thinning is carried out once when the plants have 2 true leaves. If sowing was carried out densely, then the sprouts are thinned out several times until a distance of 15-20 cm is formed between them.
The crop has the peculiarity of protruding above the soil surface, this is especially true for long root crops. In this case, it needs to be periodically hilled up so that the roots are not exposed to drying out and other negative factors. As for fertilizing, early radishes do not need them, but it is recommended to feed late varieties with a mineral mixture in the phase of root crop formation.
Video “How to care for red radish”
This video will tell you how to properly care for red radish.
When to collect
The timing of harvesting red radish depends on the varietal characteristics and purpose of the root crops. Summer vegetables are usually harvested in several stages as they ripen. Autumn radishes (mid-late ripening) are dug up in September. For winter storage, it is advisable to dig up root vegetables as late as possible, then they can be stored longer. The most important thing is to remove vegetables before frost. Frosts on the surface of the radish are not dangerous, but if the soil freezes, the root vegetables will lose their taste and quickly deteriorate.
There is also no need to rush into harvesting root crops. If dug up prematurely, they will soon become lethargic, flabby, and will not be able to be stored for the intended period. You can dig up vegetables using any available method. If the weather is dry and the soil is loose, the radish is simply pulled out. After rain, it is better to dig up the roots so as not to damage the peel, since any damage shortens the shelf life.
Fresh radish can lie in a cool place (basement, refrigerator) for more than a month. For winter storage, root vegetables should be cleared of soil and small roots, dried a little, and then placed in wooden boxes, sprinkled with sand. At temperatures from 0 to 2-3°C and at a humidity of 80-90%, winter radishes can be stored until spring.
Popular varieties
Most varieties of red radish are hybrids obtained from crossing Chinese and sometimes Japanese specimens with different forms of radish. Currently, many new varietal forms have been developed, adapted to the climate and conditions of the middle zone, of which the following can be distinguished:
- Red winter radish. The most popular variety has a mid-early (60-80 days) ripening period. Root vegetables are round, smooth, large in size (150-200 g). The color of the peel is intense red. The pulp is white, very juicy, crispy, with a mild spicy-sweet taste, high in vitamins and nutrients. Suitable for cultivation throughout the season: for summer consumption it is sown in the spring, and for winter consumption - at the end of July. Root crops are stored for a long time and have a good presentation.
- Red giant. This is a daikon (Japanese radish) from the early growing season (35-40 days). The root crop is long (12-15 cm), cylindrical, rather large (weighing 150-300 g and 4-5 cm in diameter). The color of the peel is raspberry-red, the flesh is white. The root vegetables taste slightly spicy, very juicy, and contain many amino acids, salts and vitamins. The variety is frost-resistant, high-yielding, root crops are stored for a long time (3-4 months) and are well transported.
- Red long. A hybrid of early (40-45 days) ripening, recommended for summer use. The root crop is elongated, medium in size (120-150 g), conical in shape, red, sometimes pink in color. The color of the pulp is white, pinkish at the base, the taste is very delicate, spicy-sweet. Root crops are located a quarter above the soil surface, so they require periodic hilling.
- Beauty of the Moscow region. Mid-season (65-70 days) hybrid of domestic selection (VNIISSOK), bred from Chinese Loba radish. Included in the State Register of the Russian Federation. The root vegetables are round, less often oval, weighing 100-180 g. The color of the skin in the upper part of the root is red, and in the lower part it has a purple tint. The color of the pulp is white, the taste is soft, sweetish-spicy. Radish can be stored for a long time and is recommended for autumn-winter consumption.
- Ladushka. Summer radish has an early (40-45 days) ripening period. The roots are long (13-15 cm), conical in shape, with a pointed or blunt end. Average weight is 100-150 g, the peel is smooth, red or crimson in color. The color of the pulp is white, reddish at the base, the taste is delicate and not spicy. Root crops partially protrude above the ground, adaptation to cold is high.
- Lady. A variety with a medium (60-65 days) ripening period, intended for winter consumption. Root vegetables are medium size (80-120 g), round. The color of the peel is red, sometimes dark cherry. The taste of the pulp is soft, slightly spicy. Root crops have an attractive appearance, are well stored and transported. The variety is unpretentious to light and soil composition.
I would also like to say something about the Japanese variety of red radish. As a rule, these are early ripening (30-45 days) hybrids, distinguished by a very original appearance - the peel and middle of these root vegetables are pink or red. However, there are varieties with an unusual color: white skin, and a red or pink center (Mantang Hong, Red Meat). Japanese radish has a very mild sweetish taste and a rich composition of vitamins. Despite its exotic nature, it grows well in our climate, as it is quite cold-resistant and unpretentious to the conditions.
Video “From seeds to harvest. Growing algorithm"
In this video, an experienced gardener will tell and show how to properly care for radishes.
Red radish, probably one of the most controversial representatives of this type of vegetable. Numerous disputes are caused by differences of opinion, for example, some scientists say that the red radish is a hybrid that arose from crossing radishes and radishes. Other experts believe that this is an ordinary radish that has simply grown to a large size. So far, scientists have not been able to reach a consensus.
Red radish has fairly large fruits, which weigh about 300 g. The root vegetables have a round or cylindrical shape. Behind the thin red skin is white dense pulp, which is also very juicy. In addition, at the moment hybrids have been bred in which, on the contrary, the peel is white and the flesh is red (see photo).
Red radish has a less pungent taste compared to, for example, the black version of this vegetable.
Beneficial features
Red radish has many beneficial properties. Thus, it has the ability to have a positive effect on digestion, since this vegetable contains a lot of coarse fiber. Root vegetables improve appetite, and they also have the ability to remove toxins and harmful substances from the body. Thus, this vegetable is an excellent prevention of constipation. Since red radish has strong antibacterial properties, it helps cope with various intestinal diseases.
Regular consumption of this vegetable helps remove excess fluid from the body, thereby preventing the occurrence of edema.
Considering the low calorie content of red radish, it is recommended to use it during weight loss.
Use in cooking
Useful red radish in cooking most often used fresh. It serves as the basis for a variety of summer and winter salads. In addition, chopped root vegetables can be used in various dishes, both vegetable and meat.
Thanks to the use of red radish, other foods are digested much faster.
Root vegetables give the final dish an incredible taste and spicy aroma. In some countries, red radish can be cooked, e.g. it can be boiled, stewed and fried.
Benefits of red radish and treatment
The benefits of red radish are due to the rich composition of vitamins and microelements. They make it possible to use this vegetable in folk medicine.
Some doctors recommend using the juice of such root vegetables for anemia. If you mix it with honey, you get an excellent remedy to get rid of colds. If you combine radish juice and vodka, the resulting composition can be used to treat radiculitis, rheumatism, and this infusion will also help get rid of pain in the joints.
Due to the fact that red radish has an antimicrobial and anti-inflammatory effect on the body, it is recommended to include it in their diet for people who are being treated for diseases of the gallbladder, liver and kidneys.
Harm of red radish and contraindications
Red radish can be harmful to pregnant women, since the essential oils contained in root vegetables have the ability to accumulate, which can cause uterine tone, which in turn can lead to miscarriage or premature birth. Women who are breastfeeding should avoid eating this vegetable, as the root vegetable can provoke the development of allergic reactions in the child. It is strictly contraindicated to eat red radish if you have heart disease, as well as ulcers, gastritis and enterocolitis.
Garden radish is widespread throughout the world, especially in Asia, Europe and the countries of Central and North America. The genus Raphanus sativus includes several closely related species that have both many common features and significant differences.
For the most part, these are biennial plants, in the first year they produce a basal rosette of leaves and root crops of various colors and sizes. And although obtaining root vegetables is the goal of growing many types of radish, some varieties, for example, wild radish, do not have them, but the plants have other important advantages.
The appearance of peduncles in the first year of a plant’s life is considered a serious drawback for vegetable varieties, but in the case of serpentine and oilseed radishes, it accelerates the plant’s development cycle and makes it possible to obtain seeds in one season.
All types of radish have lyre-shaped leaves, which can be either whole, like radishes, or heavily dissected, pinnate, like daikon and Chinese radish. The resulting root vegetables can be round or elongated, reaching a length of 60 cm. The color is equally varied. If black radish, as the name suggests, is distinguished by a dark gray, brown or almost black surface of the root crop, then daikon is not for nothing called white radish. Radish - the most common type of seeded radish and has the widest range of shades. Today, breeders have developed varieties that produce root crops in red, white, purple and even yellow. And Chinese radish can delight gourmets with root vegetables with white, traditionally green and bright pink flesh.
When the stem appears, the buds are located in the upper, branched part, and the flowers can be white, yellowish or purple. And the round, brown fruits ripen in thickened pods.
Descriptions and photos of different types of radish will help you better understand the cultivated and wild representatives of the genus, as well as choose a new garden crop for your own plot.
Black radish (Raphanus sativus var. Niger)
Black radish, cultivated in Asia and Europe since ancient times, develops on a two-year cycle. In the first summer of the year after sowing, the above-ground part of the plant consists of a lush rosette of leaves, and a round or, less commonly, elongated root crop weighing from 200 grams to 2 kg is formed underground.
As can be seen in the photo of radish, a distinctive feature of this crop is the unusually black surface of the root crop. The second feature can only be felt by tasting a slice of white, dense radish pulp.
No other species has such a pungent, bitter taste inherent in black radish and resulting from the abundance of phytoncides and glycosides of mustard oil.
In the second year, in May, black radish blooms and within a month, brownish seeds of irregular round shape ripen in pointed, thickened pods with a loose parchment inner layer. Like all members of the genus, black radish has an erect stem 40 to 100 cm high and small flowers with four petals.
Collected black radish roots are used fresh, pickled and dried for food, and can be stored in refrigerated storage for several months.
Since it is also one of the varieties of seed radish, the name “red radish” is quite applicable to the root crops of this crop. Presumably, the first varieties of cultivated radishes were obtained in Asia, although wild plants have not been found today. The closest ancestor of this popular plant can be considered the eastern variety of wild radish with purple flowers, which is still found in the coastal regions of Japan and China.
Not only juicy, thin-skinned radish roots are eaten, but also young tops.
The shape, color and size of radish roots are very different. Just like the radish photo, round, oval and noticeably elongated, radishes can be red, white-pink, all-white, turnip yellow and bright purple. The root crops of this vegetable crop are juicier than black radish, while the taste of radish is much milder, although it has a pleasant pungency.
Radishes are highly valued by gardeners around the world as an early vegetable crop, sown both in open ground and in greenhouses. Moreover, the precocity of this species is so high that edible, juicy root crops grow in 20–35 days.
Chinese or green radish is often called pinyin or lobo in the East. The culture produces large, juicy root crops of an elongated or round shape, completely green, white-green, pinkish or lilac in color. Some varieties with pink or reddish skin are very reminiscent of radishes, although they are incomparably larger.
You can distinguish Chinese radish by the green apical part of the root crop, close to the leaf rosette.
Green radish roots contain many useful substances; they are rich in mineral salts, fiber and sugars. At the same time, lobo is good in salads and other dishes, since its taste has almost no pungency. For culinary purposes, this variety of radish is used not only in fresh form. Root vegetables are pickled, grilled, slices are made into chips and used to fill pies.
Varieties of Chinese radish, as in the photo, with an unusual red or pink core, are becoming especially popular in America and Europe. This variety is called watermelon or red radish, although the roots may be green or white on top.
When growing green radishes, special attention is paid to removing weeds and combating excessive planting density, since a lack of moisture and light leads to the appearance of flower stalks. To obtain large, even root crops, the crop needs nutritious soil, but it is better to sow radishes in the summer, when daylight hours are already waning.
Japanese daikon radish, according to botanists, comes from the Chinese variety of lobo and was obtained through a long selection of the most juicy, tender root crops of an elongated seed form. Indeed, modern varieties of daikon do not contain mustard oils, and when eating root vegetables, unlike black and green radishes, no pungency is noticed at all.
With proper care of the daikon, nutritional and loose soil, watering and fertilizing, radish roots, as in the photo, grow to a length of 50–60 cm and can weigh from 500 grams to 3–4 kg.
To develop such a large root crop, the plant requires much more time than radishes and even Chinese radishes. The vegetative period of daikon is 60–70 days.
Among a series of photos and descriptions of different types of radish, you can find plants that do not produce root crops, but are actively used in agriculture. is one of these cultures. This annual plant, ranging in height from 80 cm to 1.5 meters, is grown as an unpretentious, fast-growing green manure in many regions of the world.
From the emergence of oilseed radish to the flowering period, only 35–45 days pass, so during the warm season the plant can be sown up to two to three times. Oilseed radish grows easily in the shade and in almost any soil. At the same time, the plant quickly accumulates green and root mass, helps loosen the soil and accumulate nutrients and minerals.
The crushed green mass of oilseed radish is a good raw material for compost and a natural fertilizer that goes into the soil before winter. Crops of this variety of radish can be combined with legumes, which allows you to naturally enrich the soil with almost two hundred kilograms of nitrogen per hectare.
The photo of the radish shows how powerful this plant is. Therefore, with the help of this crop it is possible to fight such intrusive weeds as wheatgrass. Oilseed radish is used when an area is infested with nematodes. Plants have the power to suppress these dangerous pests.
For Russian gardeners, this variety of radish is truly exotic. Snake radish or pod radish gets its name from its long, often intricately curved pods, which are used as food.
Annual plants, not exceeding half a meter in height, do not form a root crop, but after the lilac flowers fall off, fleshy single-chamber fruit pods begin to develop, depending on the variety, from 50 cm to 1 meter in length.
However, the plant produces such gigantic fruits only in its homeland - on the island of Java and Ceylon. Radishes are also grown in India. In Russia, radish pods, as in the photo, reach 10–15 cm in length. You can eat strange fruits with a moderately pungent taste fresh, boiled or pickled,
Wild or field radish grows throughout almost the entire territory of Europe, the temperate latitudes of Asia, and is also found in North Africa. Wild radish is a herbaceous annual plant with a dense stem, 30 to 70 cm in height, and a powerful tap root.
Growing on empty lands, along roads and outbuildings, the crop is a good honey plant, but is practically not used for this purpose. But wild radish is practically the only species of the genus Raphanus sativus, which is considered a weed that affects winter crops, cereals and vegetables.
The flowers of this type of radish in European plants are often whitish or yellowish. But on the eastern wild radish, sometimes called coastal radish, lilac or almost purple flowers open, collected in sparse clusters located at the tops of the shoots.
Wild radish blooms from early June to September, producing pods in the fall containing seeds rich in pungent mustard oil, which is dangerous to vegetation-eating animals.
Understanding the varieties of radish - video
The peculiarity of pink radish is that it is quite large in size. The weight of one fruit reaches 300 grams. Disputes about the origin of the daikon are still ongoing. Some scientists believe that this is the result of crossing radishes with radishes. Others stubbornly consider it an ordinary large radish. This crop is characterized by juicy pulp, which is why it has become a favorite of many gardeners.
The root vegetable has dense and juicy pulp. As a rule, radishes are round in shape, but some varieties are characterized by oblong fruits that resemble a cylinder in shape. The inside of the fruit is white, and the thin layer of the peel is red. Although many hybrids have already been bred that have opposite characteristics, namely red flesh and white skin.
The taste of the fruit is moderately spicy. The advantage of radish is that it is a storehouse of substances beneficial to the body. The coarse fibers contained in its composition are known for their positive properties on the digestive system. In addition, radish cleanses the body of harmful toxins, improves appetite, and prevents constipation. The antibacterial properties of the vegetable allow you to cope with pathological processes in the intestines.
If you regularly eat vegetables, you can prevent swelling, as it helps remove excess fluid from the body.
Calorie content of red radish
100 grams of daikon contain only 20 calories. This allows you to consume the vegetable in diets aimed at combating excess weight. In addition, radish contains many vitamins and minerals, such as copper, phosphorus, sodium, and calcium.
Beneficial features
The rich composition of daikon makes it possible to use it in folk medicine. Pink radish juice is prescribed for anemia. If you add a little honey to it, you will get an effective and tasty medicine for colds, which children take with pleasure.
Red radish tincture has been used for many years for radiculitis, rheumatism and joint pain. To do this, radish juice is infused with vodka and rubbed into the affected areas.
But the beneficial properties of the culture do not end there. The components of its composition have many useful actions:
- volatile phytoncides contained in daikon cleanse internal organs of pathogenic microorganisms and protect against fungal and viral infections;
- ascorbic acid strengthens the body's resistance to bacterial and viral infections, reduces the likelihood of developing cancer;
- fiber cleanses the body of toxins, improves food absorption and stimulates intestinal motility.
Harm of daikon
Despite many beneficial properties, the vegetable can also cause harm to the body. This is especially true for pregnant and lactating women. Daikon contains essential oils that accumulate in the body and cause uterine tone. This condition often ends in miscarriage. During lactation, root vegetables should be avoided for the reason that they can provoke allergic reactions in infants.
Contraindications
In addition to pregnant and lactating women, people with ulcerative diseases of the esophagus, gastritis, enterocolitis, heart disease and genitourinary system should avoid consuming daikon.
Features of cultivation
Caring for and growing red radish is not much different from agricultural practices of other crop varieties. Root crops are planted by seed in open ground. Daikon is practically not grown in greenhouses. To get a good harvest and juicy, large fruits, you need to know the peculiarities of growing daikon.
The culture needs daylight, which lasts at least 10 hours. Thus, seeds are sown in early spring. But some gardeners prefer to sow crops in the second half of summer, while getting no worse harvest. Before sowing, the seeds are soaked. They should be in water for at least a day, this will speed up their germination. The culture loves loose, fertile soil with neutral acidity. But it also grows well in other soils.
Gardeners plant seeds at a distance of 20 cm from each other. It is recommended to plant round root crops a little further, at a distance of about 30 cm. In this case, the distance between rows should not be less than 50 cm. Oblong root crops can be planted closer: the distance between rows is 40 cm, the distance between plants is 20 cm.
The soil for the radish is dug up and fertilized in advance. Seeds are sown 3-4 pieces in holes, the depth of which is at least 2 cm. After planting, the soil is compacted and watered without fail. To prevent the growth of weeds and drying out of the soil, the planting area can be mulched using hay or straw.
Radish care is standard: weeding, watering, regular loosening of the soil. Despite the fact that daikon is characterized by a love of moisture, its excess will lead to cracking of the roots. But its deficiency will result in the radish becoming very bitter. Thus, watering should be done correctly, 2-3 times a week, but in moderation. It is also important to pay attention to weather conditions.
Since the crop tends to protrude above the soil, it must be hilled up. This way the fruits will not dry out.
Only late varieties of daikon need fertilizing. For this purpose, mineral mixtures are used. Fertilizing is carried out at the stage of fruit formation. Early varieties do not need this procedure.
Storage
Red radish is not intended for long-term storage. The fruits soften and spoil after 5-6 days. But if you put them in the refrigerator, the shelf life will increase several times. But before that, it is important to properly prepare the daikon:
- remove spoiled areas, or better yet, sort such fruits altogether;
- pack the harvest in plastic bags;
- Make holes in each package to allow air to enter.
The optimal temperature at which radish is stored is from +1 to -2 degrees. Relative humidity also plays an important role. Its optimal indicators are no more than 90%.
Later varieties of daikon can be stored for a long time. They are piled up and covered with earth. They remain in this state for up to 15 days until they are completely dry. Winter varieties are stored in the basement or refrigerator. Before storage, the fruits are sorted and sorted in the same way. It is also important to regulate the air temperature in the basement; it should not fall below 0 degrees.
Use in cooking
Some countries use radish stewed, fried and even boiled. However, in our country, daikon is consumed exclusively fresh. As a rule, it is added to salads. The number of recipes with the addition of radish is constantly increasing. If, for example, you add a vegetable to a salad of boiled eggs and cheese, its absorption will occur much faster. An ingredient such as radish gives the dish lightness, spicy aroma and rich taste.
