Daikon - growing without problems

Daikon is the closest relative of the radish and is its variety. In the people he got fame as a white radish, Chinese or Japanese radish. In Japanese, the word "daikon" sounds like a "big root".

The root of the daikon is considerably larger than that of the radish that we are familiar with, and contains considerably 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.

Properties daikon

Daikon is a very valuable food, medicinal and dietary plant. Roots are well kept for several months. The storage time depends on the variety of the vegetables and the conditions. The root crop has a tender, juicy, hard white consistency and lacks the sharp and bitter taste of the radish, created by the high content of mustard oils that excite the heart.

Root crop "cleans" the kidneys and liver, dissolves stones. It has the property of suppressing the harmful microflora of the intestine and stomach, contains a large number of calcium and potassium salts, 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 substances makes it possible to use it in the diet of people with diabetes mellitus.

Daikon, culture cultivation

Like root radish and radishes, the daikon is formed only with a short day. At a long day, there is a rapid transition to the flowering of the plant without root formation. It is for this reason that a person who wants to cultivate a daikon in his area should begin growing in the spring in a greenhouse or planting in the second half of the summer directly into the soil (July). The culture is well-felt only on light soils - sandy loam or well drained peat bogs.

Agrotechnics of cultivation is quite simple. On the previously formed ridge make a groove depth of 2-3 centimeters, in which with a distance of 25-30 centimeters put two seeds. Between the ridges should be at least 60 centimeters.

Seedlings appear in a week, sometimes even earlier. At this time, it is necessary to ensure that young plants are not affected by the invasion of cruciferous flea, otherwise it is necessary to take emergency measures for protection. As soon as two real leaves are formed, one, less developed plant is removed from the nest. It is better to simply pull it out so as not to disturb the root of the main bush.

In the future, while growing daikon, growing and caring for it are reduced to weeding, loosening (at first deep, and then superficial) and, if necessary, watering. If the soil is fertile, then there is no need for additional fertilizing, but if it is necessary to feed, then it is better to do this immediately after thinning.

Forty - seventy days after sowing, depending on which daikon variety, and weather conditions, begin harvesting. During this time the root crop remains in the ground only half, the rest of its part protrudes above the ground.

On sandy soils, it is well pulled out from the tops, but on the heavy soil it must be digged, otherwise it can easily break a long and juicy root crop.

You have probably already realized what a wonderful culture - daikon, whose cultivation is no more difficult than caring for a simple radish, how unpretentious and vintage it is, and most importantly - what a useful and tasty vegetable.