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Many people think that daikon is the name of a radish - this is not so, although the people call it "Japanese radish". It is similar in kinship, but it is a special culture that has its own valuable morphological and biological characteristics. The daikon's homeland is Japan. There he is one of the main vegetable crops. In the Land of the Rising Sun, daikon occupies more than 10% of the area allotted for all vegetables. This root vegetable is included in the menu of every Japanese every day. It is consumed in Japan at least 2.5 million tons per year.
- What is the value of the daikon?
- How to grow a daikon?
- A little about daikon varieties
What is the value of the daikon?
Unlike a radish, it has gustatory advantages: it does not taste bitter like a radish, it has a more delicate taste, and is juicier. The daikon yield is quite high, up to 10 kg per square meter. It can be stored for 3 to 5 months without much loss in quality. Daikon root vegetables can be eaten boiled, fresh, salted. The young leaves of the root vegetable are also used in food.
There are also similar qualities between radish, radish and daikon. They contain a large amount of potassium salts, which contribute to the removal of excess fluid from the body. There is also a lot of fiber, calcium, vitamin C, pectin substances and enzymes. It is good for digestion. Daikon also has medicinal properties, it contains phytoncides, glycosides, protein substances such as lysozyme, which inhibit the growth of bacteria.
"Japanese radish" is able to cleanse the kidneys and liver. Even dissolve kidney stones. Of vegetable plants, except for daikon, only horseradish and radish have these properties. But unlike them, it does not contain a lot of mustard oils. These oils have a stimulating effect on the heart, which is not recommended for the elderly.
How to grow a daikon?
Daikon is an unpretentious plant, it can be grown on any soil. But on such soils it is impossible to get a notable harvest. A good harvest can be harvested if the root crop is grown in fertile soils. Organic fertilizers such as humus and compost must be added to the soil. If the cultivation takes place on acidic soil, then lime should be added to it so that it becomes neutral.
The principle of growing daikon is the same as that of radish. Seeds must be sown in 2 rows on beds 1 to 1.5 meters wide. The distance between rows should be 50-70 centimeters, between plants in a row - 25 centimeters. The seeds are immersed in a hole made in the ground with a finger or a marker to a depth of 5 centimeters. 2-3 seeds should be placed in one hole.
The first shoots will be visible at the end of the first week. If more than one true leaf appears from one hole, then the most developed plant should be left in it, and others should be removed or transplanted into other holes where there were no shoots. Further, this culture does not require special grooming. It all comes down to weeding, watering and loosening. It is necessary to loosen three times. Perform the first loosening deep, and the rest shallow. In well-filled soils, top dressing may not be done. And if you do, then during the period of appearance of real leaves, after they have thinned out.
You can harvest in one and a half or two months, depending on the daikon variety. Harvesting is done in dry weather. If grown on light soils, then pull out the root crops by the tops. On heavy soil, it is better to dig in with a shovel so as not to damage the long daikon roots. The best place to store Japanese radish is in a refrigerator or basement. Storage temperature 0 ° C to +5 ° C. The root crop must be placed in a plastic bag or box of sand.
So that during cultivation this culture does not bloom quickly and does not throw out the arrow, it must be sown in late June and early July. This time is optimal for the formation of root crops. Temperature should also be taken into account. Since the temperature is slightly lowered in spring, plants will often throw out the arrow. But there are also exceptions. For example, the Tokinashi cultivar is neutral to day length and temperature. In early June, varieties such as Blue Sky and Dicey can be sown, but they will be smaller than with later sowing. Harutsuge and Dayakushin can be planted at the end of May. Harvesting will be possible at the end of July.
A little about daikon varieties
Certain varieties are suitable for each soil. For heavy soil - Shogoin and Shiroagari. For light soil - varieties that are deeply immersed in root crops in the ground - Ninengo and Nerrima. In loams, Tokinashi and Miyashige have proven themselves well. In the Moscow region, greater yields can be achieved if you use daikon varieties: Tsukushi Haru, Dykushin, Green Nek Miyashige. They can collect about 10 kg per square meter.
A little worse - Heruisi, Blue Sky, Harutsuge, Daisi. Their yield is about 8 kg per square meter. Tokinashi 6 kg per square meter. The mass of one root crop can reach 4–5 kilograms. It's not like Japan. There, the weight of one root crop sometimes exceeds 35 kg.