Daikon is the closest relative of the radish and is a variety of it. Among the people, he gained fame as a white radish, Chinese or Japanese radish. Translated from Japanese, the word "daikon" sounds like "big root".
The daikon root crop is much larger than that of the radish we are used to, and contains significantly less bitterness, and is also excellent in its taste characteristics. Its yield is very high, and that is why in Japan its plantings occupy the first place among other vegetable crops. Unfortunately, in our country it has not yet become widespread.
Daikon properties
Daikon is a very valuable food, medicinal and dietary plant. Root crops keep well for several months. The duration of storage depends on the type of vegetable and conditions. The root vegetable has a tender, juicy, firm white flesh and is devoid of the sharp and bitter taste of radish, created by a high content of mustard oils, which stimulate the heart.
The root crop “cleanses” the kidneys and liver well, dissolves stones. It has the ability to suppress the harmful microflora of the intestines and stomach,contains a large amount of calcium and potassium s alts, vitamin C, glycosides, phytoncides and a number of other substances that determine the medicinal properties of the plant. The sugar contained in it is in the form of fructose, and the presence of a large amount of pectin makes it possible to use it in the diet of people with diabetes.
Daikon growing crop
Like the roots of radishes and radishes, the daikon only forms when the day is short. With a long day, there is a rapid transition to the flowering of the plant without the formation of a root. It is for this reason that those who want to cultivate daikon on their site should start growing in early spring in a greenhouse or sowing directly into the ground in the second half of summer (July). The culture feels good only on soils that are light in composition - sandy loam or well-drained peat bogs.
Cultivation technology is quite simple. On a pre-formed ridge, a groove is made 2-3 centimeters deep, into which two seeds are placed at a distance of 25-30 centimeters. There should be at least 60 centimeters between the ridges.
Shoots appear in a week, sometimes earlier. At this time, it is necessary to ensure that young plants do not suffer from the invasion of the cruciferous flea, otherwise emergency measures must be taken to protect. As soon as two true leaves are formed, one, less developed plant is removed from the nest. It is better to just pluck it so as not to disturb the root of the main bush.
In the future, while the daikon grows, growing and caring for it comes down to weeding,loosening (first deep, and then superficial) and, if necessary, watering. If the soils are fertile, then there is no need to feed, but if you need to feed, then it is better to do it immediately after thinning.
Forty to seventy days after sowing, depending on what kind of daikon variety, and on weather conditions, they start harvesting. During this time, only half of the root crop remains in the ground, the rest of it protrudes above the ground.
On sandy soils, it is well pulled out by the tops, but on heavy soils it needs to be dug up, otherwise you can easily break a long and juicy root crop.
You probably already understood what a wonderful culture it is - daikon, growing which is no more difficult than caring for a simple radish, how unpretentious and productive it is, and most importantly, what a he althy and tasty vegetable it is.
