Pink radish: description of the variety, useful properties and harm with a photo

The peculiarity of the pink radish is that it has a fairly large size. The mass 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-sized radish. This culture is characterized by juicy pulp, which is why it has become a favorite of many gardeners.

Variety description

The root crop has dense and juicy pulp. As a rule, the radish is round in shape, but some varieties are characterized by oblong fruits resembling a cylinder in shape. Inside the fruits are white, and a thin layer of peel has a red color.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 useful for the body. The coarse fibers 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 a vegetable, you can prevent swelling, as it helps to remove excess fluid from the body.

Calorie red radish

There are only 20 calories in 100 grams of daikon. This allows you to use the vegetable in diets aimed at combating excess weight. In addition, the radish contains many vitamins and minerals, such as copper, phosphorus, sodium, calcium.

Useful properties

The rich composition of the 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 get an effective and tasty medicine for colds, which children take with pleasure.

Red radish tincture has been used for many years for sciatica, rheumatism and joint pain. To do this, radish juice is infused with vodka and rubbed into the affected areas.

Use radish is recommended for those who have experienced diseases of the liver, kidneys and gallbladder.

But the useful properties of culture do not end there. The components of its composition have many beneficial effects:

volatile phytoncides, which are part of the daikon, cleanse the internal organs of pathogenic microorganisms, protect against fungal and viral infections;
ascorbic acid enhances the body's resistance to bacterial and viral infections, reduces the likelihood of developing cancer;
fiber cleanses the body of toxins, improves digestion and stimulates intestinal motility.

Daikon Harm

Despite its many beneficial properties, the vegetable can also harm 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, the root crop should be discarded for the reason that it can provoke the manifestation of allergic reactions in the baby.

Contraindications

In addition to pregnant and lactating women, people with esophageal ulcers, gastritis, enterocolitis, diseases of the heart and genitourinary system should not consume daikon.

Features of cultivation

The care and cultivation of red radish is not much different from the agricultural technology of other crop varieties. Root crops are planted by seed method in open ground. Daikon is practically not grown in a greenhouse way. To get a good harvest and juicy, large fruits, you need to know the features of growing daikon.

Culture needs a light day that lasts at least 10 hours. Thus, sowing seeds is done in early spring. But some gardeners prefer to sow the crop in the second half of summer, while getting no worse harvest. Seeds are soaked before sowing. They should be in water for at least a day, this will accelerate their germination. Culture loves loose, fertile soil with neutral acidity. But it also grows well on other soils.

Gardeners plant seeds at a distance of 20 cm from each other.Round root crops are recommended to be planted a little further, at a distance of about 30 cm. At the same time, 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 radishes is dug up and fertilized in advance. Seeds are sown in 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 for this.

Radish care is standard: weeding, watering, regular loosening of the soil. Despite the fact that the daikon is characterized by a love of moisture, its excess will lead to cracking of the roots. But its lack will end with the fact that the radish will be 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 culture tends to protrude above the soil, it must be hilled. Thus, the fruits will not dry out.

Feeding is needed only for late varieties of daikon. For this, mineral mixtures are used. Top dressing 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 deteriorate 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 damaged areas, and it is better to sort such fruits altogether;
pack the harvest in plastic bags;
Punch holes in each package for air to enter.

The optimum temperature for storing radishes is between +1 and -2 degrees. Relative humidity also plays an important role. Its optimal performance is no more than 90%.

Later varieties of daikon can be stored for a long time. They are piled in piles and covered with earth. In this state, they are up to 15 days, until completely dry. Winter varieties are stored in the basement or in the refrigerator. Before storage, the fruits are sorted and sorted in the same way. In the basement, it is also important to regulate the air temperature, 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, a vegetable is added to a salad of boiled eggs and cheese, its absorption will be much faster. An ingredient such as radish gives the dish lightness, spicy aroma and rich taste.