Daikon is a Japanese radish. This vegetable is a root plant of the cruciferous family. The difference between daikon and ordinary radish or radish is that it does not contain mustard oil and does not have a pungent odor. This species was obtained in Japan using selection. The translation of the word from Japanese means "big root". Japanese radish is considered one of the main vegetable crops and the most important ingredients in Japanese cuisine. It is used in almost all dishes: salads, side dishes, first courses. It is also boiled, stewed and pickled. Pickled vegetable is a delicious treat. Daikon for many is the most delicious vegetable. One of the known varieties of vegetables is daikon minovashi and raspberry nectar.
For the Chinese, daikon is an indispensable product, while Koreans and Burmese eat salted daikon. For Europeans, this root crop is better known under the name "white radish" or "white radish." They prefer to use it in salads seasoned with butter, sour cream or cream.
Japanese radish have larger root vegetables than regular ones. Their weight is approximately 2-4 kilograms, and some root crops reach a weight of 20 kilograms. They have special taste: more juicy, tender, without a pronounced taste of radish. The advantage is that the daikon is perfectly stored throughout the winter.
Useful properties of daikon
The benefits and harms of daikon have been studied for a long time. Like most vegetables, daikon contains many useful substances. It is important to note that the vegetable is useful not only in fresh form, but also when stored for a very long time. The structure of daikon includes vitamins of the subgroup B, C, A, PP, E, basic minerals, pectins, fiber, beta-carotene, enzymes and antioxidants. The vegetable is unique in that it does not have the ability to absorb harmful substances and salts contained in the soil. Therefore, the harvest of Japanese radish is environmentally friendly and does not contain harmful components. Doctors recommend constantly including radish-based dishes in the diet. The daikon is universal, it can be added to the salad, or juice can be made from it.
What are the beneficial properties of a vegetable? First of all, it cleanses the body. It can be used as a mild laxative and diuretic. Minerals such as potassium and calcium help eliminate excess fluid and wastes from the body. Due to this quality, Japanese radish was introduced into the basis of proper nutrition and some diets.
Also, Japanese radish has a very positive effect on strengthening immunity. A composition rich in vitamins strengthens the body's strength, and components containing protein and phytoncides cleanse internal organs of bacteria and germs. Regular use of daikon is an excellent prevention of colds. The vegetable promotes recovery and facilitates the course of diseases such as bronchial asthma, bronchitis, cough. It favorably affects the functioning of the liver and kidneys. The advantage of the vegetable is its pleasant taste. Everyone can drink a glass of juice, while he will improve the pancreas.
In addition, daikon is an excellent sedative. It significantly affects the functioning of the nervous system, improving mood and lowering nervous excitability. Daikon juice, drunk at night, will give a full and healthy sleep to a person.
The benefits of Japanese radish are also noticeable in diabetes, heart disease and problems with blood vessels. The properties of radish allow people with diabetes to normalize their blood sugar. Also, the composition of the vegetable contains fructose, which is simply indispensable in the special diet of diabetics.
No less useful daikon in weight loss. It is a low-calorie vegetable, because in 100 grams of the product contains only 18 kcal. As mentioned earlier, radish cleanses the body of toxins and toxins, therefore, in weight loss, the vegetable is simply irreplaceable.
Often used radish and for cosmetic purposes. Freshly squeezed juice can save a person from freckles, age spots, acne and other skin inflammations. Also, the juice can be rubbed into the roots of the hair, it perfectly nourishes and strengthens their structure.
Hazardous properties of vegetables
Despite the many positive properties of the vegetable, daikon has some limitations and contraindications. First of all, this applies to people who have problems with the stomach and intestines. Due to the high fiber content, indigestion or flatulence may appear. It is also not recommended to use daikon for people with ulcers and gastritis. Do not eat vegetables and those who suffer from gout and kidney disease. Also, people who are over 50 years old, before using a vegetable, be sure to consult a doctor. For certain chronic diseases and individual characteristics, the doctor will be able to recommend the use of vegetables in a certain amount.
Use Japanese radish during pregnancy, as well as during breastfeeding, only after consulting a gynecologist.
This root crop can be found without problems on store shelves and in markets. But everyone knows that the grown vegetable at home will be much more useful than the purchased one. Growing vegetables will surely appeal to every person. Planting and caring for a vegetable will not be any particular difficulty, since this vegetable crop is quite unpretentious. The difficulty can only consist in the fact that not everyone can correctly calculate the time when you need to plant a daikon. It can be planted both in the second half of summer and in spring. In summer, it is recommended to plant a daikon in the middle lane.
There are a number of rules and recommendations that you need to adhere to the harvest is rich, tasty and really useful:
- soil preparation;
First of all, it is important to properly prepare the beds. Although this plant is not very whimsical and quite self-growing on various types of soil, still it is very fond of loose soil. Therefore, before planting, the earth needs to be dug up and leveled. In order for root crops to grow large, it is necessary to dig deep holes (about 10 cm) before planting. The distance between the holes should be sufficient (approximately 5-7 cm). Vegetable seeds are quite large, so they sprout without problems. When to sow seeds in open ground? The ideal time to plant a Japanese radish is April. One seed is laid in one hole, after which the soil needs to be moistened and covered with earth. So that slugs do not appear, the surface of the garden bed must be treated with ash. After thinning, daikon should be fed with fertilizers. Only seedlings with a round shape of root crops can be transplanted.
Since root crops must remain in the soil until mid-September, they need additional watering. If the street is drought, then the daikon should be watered when the soil becomes dry. Abundant watering is not required, so if it rained, then nothing is needed from a person.
Harvesting is carried out until the end of September. Digging a daikon is not easy, but digging out the whole fruit can only be done in a hurry. The planted root crop blooms and gives seeds. To preserve vegetables for a long time, they need to create special conditions. The air temperature in the place where the vegetable lies should be from -1 degrees to 5. It is recommended to store the daikon in boxes with dry sand.
Plant pests are very similar to cruciferous diseases. It’s difficult to deal with them, but you can. First of all, you need to adhere to all the rules of agricultural technology: to clean weeds, to disinfect the places where vegetables and garden tools will be stored, to clean the area from plant debris. Some diseases are destroyed by chemicals. In extreme cases, vegetables can be sprinkled with them.
Delicious recipes with daikon
There are many recipes for preparing various daikon dishes. Due to the fact that it is a high-calorie product, it is used in all kinds of nutrition options. Calorie vegetable is only 18 kilocalories per 100 grams of product. The most common recipes are salads. It is very tasty to combine daikon with carrots and apples, with carrots and chicken, with chicken and apples. Also a very tasty option - pancakes from Japanese radish.
Daikon salad with carrots and apple
For cooking, you will need 1 medium-sized daikon, 1 carrot, 1 apple and a little mayonnaise. All vegetables must be grated, seasoned with mayonnaise and a little salt.
A wonderful option for the winter would be a Korean daikon. It is prepared quite simply.
To prepare such a preparation you will need: 2 daikon, 750 grams of water, a quarter cup of salt, a quarter cup of sugar, a quarter cup of vinegar, a quarter teaspoon of turmeric. Japanese radish needs to be thoroughly washed, peeled and cut in any way: dice, quarters, rings. The main thing is that the pieces can fit in a jar. Next up is the marinade. To do this, add boiling water (250 grams) to salt, sugar, turmeric and mix everything. Next, you need to add the remaining water and leave everything at room temperature. After turmeric has dissolved in water, you need to put daikon slices in a jar. In the marinade you need to add vinegar, mix and pour daikon. If necessary, you can add more water to the marinade. The jar should be closed with a tight lid and stored for about 4 days in a dark, cool place. Then, the finished daikon in Korean can be stored in the refrigerator, but the shelf life of such conservation is no more than a month. To turmeric colored vegetable, you can periodically shake the jar.
Daikon with cucumber
Salad preparation is very simple. He will need onions, a raw daikon, cucumber, vegetable oil, salt and pepper. Onions and daikon should be cleaned and washed, cucumbers also need to be washed well. Then the daikon and cucumbers are grated, the onions are finely chopped, all this is mixed, seasoned with oil and spices. Thus, a healthy, quick and delicious salad will be ready.