Daikon Minowashi: variety description, cultivation and yield with photo

Daikon Minowashi, which has several subspecies, differs from the radish familiar to Europeans in taste, shape, and content of nutrients. Crops of root crops bred by the Japanese occupy vast areas in this state. Residents of the Land of the Rising Sun prepare side dishes from the vegetable, eat young shoots with pleasure, preserve and pickle both leaves and root crops. Perhaps due to the rich composition of the daikon, the Japanese have an amazing ability to work, they live long.

Variety description

Loba is a distant relative of mid-season vegetable crops.By crossing this green radish, the Japanese got a root crop, which is common among them in the same way as potatoes in Europe and America. In Russia, some summer residents have been growing Minovasi for almost 10 years. It is this variety that is present in the register of breeding achievements.

The daikon root is much larger than the radish. For 2 months, it grows in length to almost half a meter. The diameter of the upper part of the vegetable does not exceed 10 cm, it tapers from below. "Big Root" has:

• cylindrical shape;
• delicate and thin skin;
• juicy and dense pulp;
• sweet taste.

Dissected leaves are folded into a beautiful rosette. They, like root crops, do not accumulate pesticides, toxic substances and are consumed fresh. When a vegetable ripens, it rises above the garden bed, covering itself with lush greenery.

The refreshing Minowashi pulp contains:

• pectins;
• phytoncides;
• proteins;
• beta-carotene;
• micronutrients.

Root helps to cleanse the body of toxins and toxins. With its use, edema disappears, the liver restores its functions, radioactive particles are excreted, cholesterol levels decrease. Vegetable speeds up the treatment of influenza, copes with acute respiratory infections.

Growing

Minowashi is a late variety of daikon, ripens after 70 days, but the root is good and green. Useful properties of a ripe vegetable remain until winter. To grow it, timely planting and care is necessary.

If you choose the right time for sowing, the root will develop quickly. In the heat and long daylight hours, the culture blooms, and the vegetable will be small, will not please with juiciness and taste.

If you plant Minowashi in March or April, it will not ripen until July, and in this month the heat begins, the plant shoots arrows. In the south, it is better to start sowing in August. In the middle lane you need to monitor the weather. In order for the root crop to ripen, it is advisable to plant this variety of daikon in the second half of summer.

When sown after July 15, Minowashi is not affected by insects. Cruciferous fleas do not tolerate cold nights. Since the top of the vegetable rises above the ground, it is spudded or covered with agro-canvas. Thanks to this, the frosts that come to Russia after the 2nd decade of September will not harm the plant.

Experienced gardeners advise beginners to sow a vegetable in the middle of summer, and then after a couple of weeks. This will help you choose the optimal landing time for Minowashi.

Preparation of beds and seeds

In order for the daikon to reward with large root crops, the site for it needs to be selected, where the rays of the sun fall all day. Vegetables are best grown where they used to be planted:

• tomatoes;
• potato;
• bow;
• cucumbers.

Cruciferous crops, radish and cabbage serve as unsuccessful predecessors for daikon.

The Minowashi variety is undemanding to the soil, but it is rather difficult to pull out a root crop from clay. Loosening the soil allows you to correct the situation. Peat and straw, sawdust and dry leaves, cut grass and chopped bark are suitable for this.

Before digging, the soil in the garden is fertilized. Based on a square meter of area, they take a glass of ash and a bucket of humus. For top dressing, you can also use a spoonful of superphosphate, urea and calcium s alt.

Minowashi seed holes are planned every 20 centimeters, leaving up to 70 cm between rows.Some gardeners prefer a 40x40 planting pattern. When laying seeds in 20 mm root crops sprout quickly and amicably. So that the soil in the garden is not covered with a crust, summer residents act differently:

1. Furrows are made at a distance of 60 centimeters.
2. Pour water into them, put grains.
3. The earth is poured on top.

Daikon Minowashi is not grown in seedlings, because the culture does not tolerate picking. Large vegetables are harvested from fertile and light soils; yields are much lower on acidic soils.

Before the Minowashi seeds are planted in the garden, they are placed in water, the temperature of which is about 50 degrees, after 20 minutes they are transferred to ice. Then they are sent to the refrigerator for a day. After stratification, the seed is soaked in a solution of potassium permanganate.

Root crops are stored for a long time if planting is done in July. Harvest in autumn before frosts.

Features of care

When sprouts appear, Minowashi usually needs to be thinned out. The land under the crop must be loosened, watered, and weeds removed. Lack of moisture leads to the fact that bitterness appears in the roots, with an excess of it, they crack.

When a vegetable rises above the soil, they resort to hilling. You can replace such a laborious procedure by mulching the bed with compost or peat. The culture is watered 2 times a week, with extreme heat and drought, moisturizing is carried out every other day.

Organic, where there is a lot of nitrogen, is not suitable for feeding Minowashi, as the growth of tops increases. It is better to buy a complex fertilizer in the form of Biohumus, Clean Leaf, Agricola at a specialized outlet. Feeding is combined with watering.

Pros and cons

The Japanese have appreciated the taste and unique properties of daikon since ancient times. Not a single family can do without this product, root crops are used in many cuisines of other countries, in folk recipes for the treatment of diseases.

Minowashi variety is not afraid of heat, but suffers from low temperatures, has many advantages, including:

• delicate taste of pulp;
• lack of bitterness;
• high yield.

Eat not only root crops, but also young tops and leaves. One vegetable weighs up to 1.5 kg, and more than 10 kilograms are harvested per square meter. Minowashi are planted by digging potatoes, garlic, picking tomatoes or onions. The plant does not accumulate toxins, but has medicinal properties. Root crops have time to ripen even when sown in the second half of summer.

A significant disadvantage of the variety is that with a long daylight hours, the yield drops sharply, as arrows are formed, due to which the development of root crops stops.

Minowashi reacts negatively to low air temperature.

Pests and diseases

Prevent many problems in plants by following the rules of agricultural technology, disinfecting seeds before planting, and removing weeds. Minowashi sometimes suffers:

• from felt disease;
• from the black leg;
• mucosal bacteriosis;
• mosaics.

Roots become shredded, hard and bitter when the plant is infected with fungi that cause Keele's disease. To eliminate it, biological preparations Planriz or Binoram are used. To combat the black leg, Minowashi is watered with Phytosporin.

When slugs appear on the bed, they dig a groove into which wood ash is poured. When a culture is damaged by a mosaic, the soil is watered with a solution of potassium permanganate, diseased plants are destroyed.Marigolds can be sown around the planting of Minowashi, many insects do not tolerate the aroma of these flowers.

To cope with vascular bacteriosis, wet rot, plants are treated with fungicides Mikosan, Climate, Phytocide. Cause great harm to the root crops of the larvae of the beetle, the wireworm of the scoop. Calypso, Aktellik, Prestige, Masterpiece help get rid of insects.

Harvest and storage of crops

To use Minowashi daikon in salads or side dishes, root crops are dug up 2 months after the sprouts emerge. A ripened vegetable lies until spring, without losing its taste and beneficial properties. In order not to damage it, getting it out of the ground, the soil is watered. Pulling out a root crop without a shovel is unlikely to succeed.

Before laying Minowashi in the basement or cellar, where the temperature should not be higher than 4 degrees Celsius, the tops are cut off, dried and put in boxes, sprinkled with river sand.Frozen vegetables, root crops with damaged skin will not be stored. Salads with dill and mayonnaise are prepared from them, Minowashi is stewed with squid, cut into rings, pickled and s alted. In Japan, daikon is served with sushi.

Low-calorie root vegetables are recommended for people who want to lose weight. A he althy and tasty Minowashi vegetable is used for cooking in many countries, in addition to medicines, it is used to treat colds, resolve swelling, remove toxins and radiation from the body.

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