The best varieties of green radish

Such a spicy vegetable as a radish has been known to people for a long time. More than 3000 years ago, healers knew about the medicinal qualities of this root vegetable and actively used it in the fight against all sorts of ailments. The vegetable is no less popular in our time. But in its pure form, radish is not consumed. Usually it is added to salads, vegetable soups are cooked from it, stewed and pickled. There are black and green radishes, red and white radishes. This article will focus on a green root crop. It is not as popular as its black counterpart, but it has a beneficial effect on the body no worse than the black fruit. The following questions will be considered: what is the use of radish, what is its calorie content, what are the contraindications to use and a number of other nuances.

Characteristics of the radish plant

It is an annual or biennial herb. Belongs to the Cabbage family. The homeland is Uzbekistan. Roots and leaves are suitable for eating. In the first year of life, the culture usually reaches a size of 200 grams to 2 kilograms. Much depends on the variety. The largest fruits are grown in Japan. There, the weight of one vegetable often reaches 30 grams. In Japan, it is the radish that is considered the main vegetable garden. In cultivation, the vegetable is unpretentious, develops quickly and bears fruit well. The average yield is 300-500 centners per hectare.

The radish is very popular. Especially in eastern countries. Although this product can often be found on the beds of domestic gardeners. It has a characteristic bitter taste. For which many domestic consumers are so fond of. However, not everyone knows what the benefits of green radish are for the body.

The root crop is quite large, fleshy and dense. Its shape is elongated or rounded. The color of the radish is white-green or green. Closer to the root, the fruit is colored white. Rarely, but still, there are plants with a pink or lilac color of the root. The pulp is usually white or green in color. There are also specimens with transparent pulp. But it also happens red. This is valued above all else. Since it contains more useful elements. Lots of sugars, fiber, and mineral salts.

Green radish has excellent taste. The fruit is not as bitter as black radish. The taste is softer, more pleasant, delicate. Something like a radish. The vegetable is often eaten fresh. Also included in various meals. Green varieties are less suitable for storage than white or black ones. Therefore, planting is usually done in summer and the harvested crop is eaten immediately. See our article on growing rosemary from seeds and cuttings.

Is the green radish variety healthy?

The healing properties of green radish are associated with the presence of many useful elements that make up its composition.

I must say that the medicinal qualities of different varieties differ slightly. Therefore, it makes sense to consider what is the composition of the green type radish, how it affects the body and is it healthier or not compared to black.

Green culture composition

The composition of the green root is the same as that of the black one. However, black radish is more common among domestic consumers. For some reason, green varieties are forgotten today. This is probably due to the fact that few people understand how useful green radish is for the body, what are its healing properties.

The health benefits of green radish are explained by its rich composition. There are enough:

• Vitamin B1.
• Vitamin B2.
• A nicotinic acid.
• Vitamin C.
• Calcium.
• Carotene.
• Phosphorus.
• Sulfur.
• Iron.
• Potassium.
• Amino acids.
• Essential oils.

The health benefits of green radish

Many people wonder if green radish is beneficial and how its consumption affects health. In fact, the product has very valuable properties. It contains special substances that are similar in composition to antibiotics. The abundance of vitamins, trace elements also has a beneficial effect on the state of the human body.

The benefits of green radish are described below:

1. Strengthens the immune system. Phytoncides, which are present in culture, strengthen the immune system, increasing the body's resistance to a number of diseases.
2. Beneficial effect on the heart muscle. With ailments of a cardiovascular nature, increased pressure, radish should be present in the daily menu.
3. Effective in combating loss of strength, chronic fatigue.
4. Improves metabolism. Therefore, green radish for weight loss gives excellent results and is especially popular with the female half of humanity.
5. Accelerates the process of tissue regeneration.
6. Strengthens bone tissue.
7. Helps relieve constipation. The root vegetable is rich in fiber. Therefore, green radish juice has a good effect on the gastrointestinal tract, normalizes stool.
8. Has an atherosclerotic effect. This product is an excellent choice for those who wish to reduce the level of harmful cholesterol in the blood, thereby protecting their body from the development of atherosclerosis.
9. Effective for prostatitis. Therefore, green radish for men who have prostate problems should be included in the daily menu.
10. Promotes a decrease in blood sugar to normal levels. Therefore, it is indicated for diabetes.
11. Replenishes iron deficiency. In case of anemia, you should include radish in your diet.
12. Improves visual acuity, improves the state of the nervous system.
13. Helps with colds. The elements that make up the root crop kill harmful microorganisms. It is not surprising that the green radish for coughing for children is becoming the number one choice for many parents.

Today, pharmacies offer a wide range of cough medicines. Many have forgotten the recipe for radish with honey. But in vain, because green radish for coughing is very effective. It helps no worse than expensive branded products. It can be used for both adults and children.

The medicine is quite simple to prepare. You need to grate one fruit on a fine grater, squeeze the juice. Then add some honey and stir well. This mixture is taken 5 times a day for a tablespoon, if we are talking about an adult, and three times a day for a teaspoon - if about a child.

Thus, the benefits of green radish are obvious. And regular consumption of this vegetable helps to maintain healthy skin condition, accelerates wound healing. Also, the fruit helps to remove all harmful compounds and toxins from the body. Nutritionists recommend green radish varieties to those who have problems with the gallbladder, have diseases of the biliary tract.

Application of green radish

It is obvious that green radish is very healthy, but it is also important to use it correctly in order to get the most out of this vegetable.

Therefore, it makes sense to consider how to use the root crop correctly.

Specialist tips for using radish:

• It is better to eat fresh vegetables. It is then that the concentration of nutrients will be maximum. Heat treatment contributes to value reduction. Therefore, cooking dishes that involve stewing or frying radish is not worth it. But vegetable oils, on the contrary, help to get the most out of the root crop. So it is advisable to make salads. The vegetable goes well with cabbage, garlic, apples, cucumber, nuts, and various herbs. It is better to fill the salad with olive or sunflower oil, lemon juice.
• The bark of the radish does not need to be cut off before eating. After all, it is in it that most of the vitamins and minerals are contained. It is enough just to thoroughly wash the vegetable.
• Nutritionists advise to eat radish at lunchtime. But it is not advisable to eat it for dinner.
• Green radish can be used not only internally but also externally. For example, a compress of grated radish is excellent for joint and rheumatic pains, noticeably improves the condition with neuritis and radiculitis.
• It is better not to eat the root vegetable in its pure form. It is preferable to make salads out of it, include it in dishes.

Green radish is also actively used in cosmetology. If the skin is dry, masks from the gruel of this culture with the addition of vegetable oil and lemon juice help perfectly. A radish mask with sage herb and aloe juice can also restore a healthy state to the skin.

Comparison with black vegetable

Many lovers of this spicy fruit have a question, which radish is healthier: black or green, what are their differences besides color? It is worth noting that the green root vegetable is not as highly prized as the black one. However, it is quite useful. In the treatment of colds and infectious ailments, a green vegetable has shown itself to be no worse than a black one. In the treatment of diseases of the joints, with gout and radiculitis, radish of green varieties helps even better.

Although black radish is considered more useful, not everyone can use it. There are much more contraindications to it. For example, it is forbidden for those who have a duodenal ulcer or stomach. For gastritis with high acidity, a black vegetable is also not recommended. And green radish has a softer taste. So in small quantities it is allowed even for those who have stomach problems.

What is the calorie content of a radish?

Many are interested in the question of what is the calorie content of green radish in 100 grams of the product. This is especially true of those who follow the figure, constantly diets. It is important to note that radish may well be included in the dietary menu. After all, the calorie content of green radish per 100 grams is only 35 kcal. The root vegetable contains about 6.5 grams of carbohydrates, about 1.9 grams of protein and only 0.2 grams of fat.

However, one must understand that, although this product has a low energy value, it is quite spicy and should not be abused. A light salad of tomatoes and cucumbers with the addition of radish will be very useful during a diet. It should be noted that the green root vegetable is able to break down starch. This means that it removes the feeling of hunger for a long time. Radish enhances metabolism and speeds up the process of losing weight. So there is no need to count calories in green radish. You can safely eat a vegetable without fear of gaining weight.

Who shouldn't eat green radish?

Having studied all the beneficial properties of the green fruit, it seems that it is a panacea for all ailments. This is partly true. After all, all the trace elements and vitamins necessary for the body in green radish are contained in large quantities, contribute to the restoration and strengthening of the human body. However, not everyone is allowed to eat such a product.And before buying such a healthy vegetable, you should find out if it will harm your health.

All contraindications for green radish are given below:

1. Diseases of the stomach in the acute stage.
2. Tendency to gas formation.
3. You should not eat radish for those who have an allergic reaction to this product. Usually, such harm to green radish is extremely rare. However, it is better to be on the safe side. To check if there is an intolerance to a spicy vegetable, you need to eat it in small quantities. If everything is in order with health, then it is allowed to safely include culture in the diet already in a larger volume.
4. Green radish is not recommended during pregnancy, as the root vegetable contains essential oils. And they tend to accumulate in the body. They are displayed rather slowly. Excess can cause uterine tone. What is fraught with miscarriage. Therefore, before deciding to consume radish, you need to consult with your doctor. If a pregnant woman has a cough, it is better to give preference to calamus oil, rose oil, mint.
5. With diseases of the kidneys, liver. Except for the presence of stones. After all, the radish has the ability to dissolve and remove stones.
6. Serious diseases of the pancreas.
7. You can not give the radish to children who are not yet 5 years old.

What varieties of green radish exist today?

The green Chinese radish is also known as margelan radish. There are many varieties of this vegetable, but the most popular among domestic consumers are such varieties of green radish as Lobo, Aelita and Green Goddess. Let's consider each of the options in more detail.

Lobo radish

The shape of this type of vegetable is round and elongated. The fruits are very large. They often reach a mass of 500 grams or more. The color ranges from light green to dark green. The taste of Lobo is mild, rather tender and juicy. Something like a radish. The ripening period is 60-90 days. The crop is not stored for long, slightly worse than other varieties. The variety is used in the treatment of kidney, cough, bladder, gout. Culture induces appetite, stimulates the secretion of bile and gastric juice. For those who have liver and heart problems, it is useful to consume Lobo type radish.

Radish Aelita

This is an early maturing culture. Ripens after 65 days from the moment the first shoots appear. It is a green fruit. It has an elliptical shape. It is grown quite simply. Stored well. The diameter of the vegetable is 10 centimeters. The green radish of the Aelita variety weighs about 200-400 grams. The pulp is very tender in consistency. Sweet to taste with a slight spicy hint. Very juicy. Contains a lot of macro- and microelements.

Radish Green Goddess

The variety is fairly new. It is characterized by an interesting taste with a barely noticeable edge. The root crop is round in shape, painted in a green tone. The flesh is crispy and tender. The crop can be stored for a long time without spoiling. Seeds of green radish of this variety are sown not earlier than the end of April. And the fruits are harvested in early October. This variety is useful for the elderly and children. Approved for use by those who suffer from diseases of the stomach and liver. There are plenty of mineral salts, amino acids and useful trace elements in the Green Goddess.

Conclusions about green radish

Thus, green radish is no less valuable than black radish. It contains a lot of useful elements: vitamins, trace elements, minerals. Thanks to this, it has a positive effect on the body, strengthens health, and is effective in combating a number of ailments. True, there are some contraindications. And you need to know about them before including green radish in your diet. There are a lot of varieties of such a root crop today. But especially domestic consumers fell in love with the Lobo, Green Goddess and Aelita varieties. We advise you to read the article: Onion Exhibiting: how to grow through seedlings?

Radish has long been grown in vegetable gardens, because people have learned to appreciate its beneficial properties. Different varieties of radish contain sugar, proteins, dietary fiber, in addition, a large amount of vitamin C, potassium, magnesium, sulfur, calcium. Thanks to this composition, this unpretentious vegetable will not let you die of hunger in difficult times, restore immunity after winter, and cure many diseases. Traditional medicine uses all types and varieties to cleanse the liver and kidneys, increase appetite, improve the functioning of the gall and bladder. Black radish is considered almost the most useful, almost everyone with its help was treated for cough. About what kind of radish happens, we will discuss in our article.

Radish roots can vary in size, shape and color. Here and winter round white, red and purple radish, yellow, black and green radish (although the pulp of all varieties of radish are white). The main types of radish are summer and winter radish.

Early ripening

It is generally believed that the radish is a biennial plant. However, early maturing and early maturing varieties are more likely to be annuals, since they may well be shot in the first year of growth. They do everything so quickly that they can have time to bloom and ripen in one season, if they are allowed to.

All early varieties of radish are not intended for long-term storage, they are consumed for several days after harvest. Summer varieties mature in a short period of time from 30 to 60 days.

"Odessa 5"

One of the early ripening varieties most beloved by summer residents, it ripens in 30-40 days from the moment of sowing. The oval-conical root vegetable grows from 50 to 100 g in weight, its pulp is white, tender, juicy, very tasty. The yield is large - from 1 square meter you can get up to 7 kg of useful root crops, only he does not want to be stored at all, therefore it is not profitable to grow it for sale, it is best to eat it directly from the garden, then you can fully appreciate the pleasant somewhat spicy taste and get benefit.

"Green Goddess"

It is a young variety that is rapidly gaining popularity due to its qualities. The correct round shape and green color of the radish make it look very impressive. The small content of mustard oils makes its taste rather soft, slightly pungent. The root vegetable contains amino acids, mineral salts and trace elements that are easily absorbed, which allows the vegetable to be included in therapeutic diets. Breeders have especially tried to increase the shelf life, so that the crop can be stored for a long time or transported from place to place without loss of quality.

"Maiskaya"

It is famous for its oval juicy white roots with a mild taste. It ripens in 50-60 days, but it cannot be stored for a long time, so it should be consumed immediately.

"Summer round white"

Ripens 40–45 days after sowing. Juicy tasty root vegetables grow from 70 to 100 g in weight, but they must be removed immediately - ripe root vegetables left in the ground can rot or form a hollow inside. When growing this variety, you need to determine exactly how much time to take for ripening, so as not to get a spoiled crop, and it can only be recognized empirically.

"Sudarushka"

It ripens in about 40 days and is usually planted in summer, but will grow beautifully if sown in spring or even fall. A very tasty large turnip sticks out half of the ground, so it is easy to remove.

"Daikon" or "Japanese radish"

Pleasant taste, unpretentious care, medicinal properties, large size - this Japanese vegetable has a lot of advantages. A long root vegetable can grow up to 60 cm, and in diameter - up to 10 cm. One of the varieties - Misato - is painted pink, which looks elegant and unusual. At Daikon they eat not only the root vegetable, but all parts of the plant.

It is very important that this plant does not absorb harmful substances from the environment at all, it can be grown on the side of a busy highway or on the territory of a plant with harmful production, it will not accumulate any carcinogens or toxins.

The only inconvenience is that this variety can hurry to throw out the peduncle when daylight hours increase over 13-14 hours.

The word "daikon" is the name given to all Japanese radish, and there are hundreds of varieties, some of which are even gigantic. The Japanese eat this vegetable not only raw, they salt it, boil it, pickle it, preserve it, emit bitter and sweet varieties.

Mid-season

Mid-ripening and late-ripening varieties belong to winter ones, their ripening begins from 80 days from the moment of sowing, it is among them that you need to choose vegetables for long-term storage.

"Wonderful" or "Wonderful"

The crop can be harvested in 80–90 days. The black round root vegetable grows on average up to 300–350 g. The flesh is white, juicy, very dense. Usually it is sown in mid-June so that it is fully ripe before the cold weather. It can lie all winter without losing its juiciness.

"Winter round white"

Ripens from 80 to 100 days. A round white root vegetable is elongated in an oval or flattened with a firm and juicy pulp that is quite pungent in taste. It is perfectly stored in a cellar for several months without losing its taste or benefits.

"Winter round black"

This very famous variety does not need to be introduced, it is considered the most useful among all relatives. Ripening occurs 110–120 days after sowing. The black skin is smooth or grooved, the juicy flesh is white with a slight pungency. Differs not only in good keeping quality, but also in excellent yield.

"Winter long black"

The roots are elongated, can grow up to 400 g, the pulp is fibrous, but juicy and crunchy. It remains the same after several months of storage.

"Margelan" or "Chinese"

It is also called "Lobo". This is not a very common variety so far in our country. He loves moisture and organic fertilizers. The antiseptic properties of the root crop, the ability to remove excess salts and cholesterol from the body can improve the health of many people. It tastes like any radish - spicy, juicy, well absorbed by the body, used in salads, well stored.

Late ripening

Late-ripening varieties ripen 100-120 days, all this time the radish requires care, no matter how unpretentious it may be. Of course, it is easier to sow an early-ripening variety, until the root crop is fully ripe, it will not tire the owner in any way (it simply will not have time), but only winter varieties can be laid for the winter.

"Gaivoronskaya"

The variety is not capricious, absolutely unpretentious, it is advised to grow it for novice gardeners. Its white cylindrical root crops are not afraid even of the autumn cold. The pulp is fibrous, firm and dense, the taste is pungent, the smell is strong. It can be stored for a long time, over time it becomes softer (to taste), but not very much. To add it to a salad, it is advised to leave the chopped root vegetable in the fresh air for a couple of hours, but along with the pungency, some of the vitamins and essential oils will evaporate. Hot sauces and snacks are made from it, like horseradish.

"Gaivoronskaya 27"

This hybrid proves that it's not just the Japanese Daikon that can be huge. For 120 days from the emergence of shoots to the ripening of the crop, the root crop manages to grow up to 50 cm long and up to 2 kg in weight. Only, unlike the Japanese, we do not boil radish, but in pickled form, these root crops are beyond praise.

"Doctor"

The name reflects the high opinion of the creators about the usefulness of this radish. Black round roots weigh about 250 g, juicy, tender pulp.

Excellent yield, good keeping quality, excellent taste and a lot of useful properties make it possible to grow this variety for commercial purposes.

Video "Choosing a radish for planting"

This video will help you choose a radish variety for sowing, and also tell you about the timing of planting root crops.

What to choose

As a rule, after winter, all summer residents want to get a harvest of vitamin vegetables early. A radish is ideal for this purpose. White radish is considered the most spicy, it is rarely put in salads, and even then in small quantities.Most often, it is left for the winter, pickled, spicy sauces and snacks are made from it, it is it that is called bitter.

The black radish is not as spicy as it is considered to be the healthiest. Salads and medicinal tinctures are made from it, they are eaten in summer and winter. We grow Chinese and Japanese radishes that are not too spicy, they are also eaten in salads or pickled.

The earliest radish is planted in March, it is frost-resistant and is able not only to endure spring cold snaps, but even germinate at low temperatures. Here she also falls on our table in the spring. After April 25, early ripening varieties are sown, which give root crops in June. But later, in June, they plant those vegetables that are going to be stored for a long time, put in the cellar for the winter.

Video "Growing radish"

Thanks to this video, you will learn everything about growing radish: from sowing seeds to storing root crops.

In our country, mainly European radish varieties of different ripening periods are grown, but more and more gardeners are showing interest in other types of radish: Chinese radish (lobo) and Japanese radish (daikon).
Radish varieties are divided into summer ones - they are used only fresh and winter ones - they can be stored in a cellar or basement and used in winter. Below are the most popular radish varieties among gardeners.

European radish varieties

Odessa 5... Early ripening (30-45 days from germination) variety. Root vegetable weighing 50-100 gr., With juicy white pulp. The variety is intended for summer consumption.

Sudarushka... Early maturing (about 40 days) variety. Root vegetable weighing 50-60 gr., Excellent taste. Designed for summer consumption.

Winter round black... Mid-season (70-95 days) variety. Root crop of black color, flat-rounded shape, weighing 250-600 gr. The pulp has a spicy-sweet taste, white, juicy. suitable for winter storage.

Maiskaya. Early ripe (55-65 days) grade. Root crop of rounded flat shape, weighing 80-130 gr., White pulp. Cultivation is possible throughout the season.

Winter round white... Mid-season (75-95 days) variety. A root crop of a round-oval or round-flat shape, white with a green tint, weighing 200-400 gr. The pulp is white, juicy, with a medium-spicy taste. Suitable for storage.

Munich beer... Early ripe variety. Root vegetable weighing 300-500 gr., Cylindrical, white, slightly spicy taste. For fresh use and storage in winter (until March).

Chernavka... Late ripening (105-110 days) variety. A root crop of a rounded flat shape, weighing up to 250 grams, black. The pulp is white, juicy. Suitable for winter storage.

Black woman... Late ripening (90-95 days) variety. The root crop is round-oval, black, weighing 250-300 gr. The pulp is white, juicy, with a slightly spicy taste.

Delicacy... Early maturing (about 40 days) variety. Root vegetable weighing 120-150 gr., Oval, white. The pulp is white, juicy, fresh. For summer consumption.

Grayvoronskaya... Old Russian late-ripening (93-108 days) variety. Root crop of cylindrical-conical shape, white, weighing 400-600 gr. The pulp is juicy, white, with a spicy taste. Differs in excellent keeping quality.

Japanese radish varieties (daikon)

Sasha... Early ripe (35-40 days) variety. Root vegetable weighing up to 400 gr., Short-cylindrical shape, white. The pulp is juicy, tender. The variety is resistant to mucous bacteriosis and premature steming.

The Dragon... Mid-season (60-70 days) variety. Root vegetable weighing 900-960 g., Cylindrical with a conical escape, smooth, 30-60 cm long, white. Recommended for fresh consumption and long-term storage.

Dubinushka... Mid-season (55-60 days) variety. Root crop weighing 1.2 kg., White, cylindrical. The pulp is white, firm, of excellent taste.

Japanese white long... Late-ripening variety. Root crop 50-65 cm long, weighing 2-3 kg. The pulp is juicy, slightly spicy taste. The variety is resistant to arrowing and flabbiness. Stores well.

Chinese radish (forehead)

Nice... Early ripe (40-45 days) grade. The root crop is long, conical in shape, weighing 120-150 grams. The pulp is juicy, tender. for summer consumption.

Hostess... Mid-season (65 days) variety. The root crop is short-cylindrical, weighing up to 150 grams, light green in color. The pulp is white, juicy.

Glow... Early ripe (50-55 days) grade. A cylindrical root crop, pink-red in color, weighing 150-300 gr. The pulp is juicy, white, tender, of excellent taste.

Severyanka... Early (58-63 days) grade. Root crop of raspberry-pink color, rounded or rounded-elongated shape, weighing 500-700 gr. The pulp is white, juicy, sweet-spicy taste. Suitable for storage.

Radish varieties

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Radish is grown all over the world. For many centuries, peoples have appreciated its characteristic taste, nutritional properties and its healing qualities. The culture is quite unpretentious. Breeders from different countries are constantly working to create new species and varieties.

Types of radish

Different sources give different information about the number of radish species. Part of them:

White radish - Raphanus candidus Worosch.

Seaside radish - Raphanus maritimus Sm.

Wild radish (she - Field radish) - Raphanus raphanistrum L.

Sowing radish, Garden radish, Radish - Raphanus sativus L.

Some experts classify them as groups of varieties, others as varieties. Among the groups of plants of this species, the most famous are radish, margelan radish (“loba” or “lobo”), black radish, daikon.

Oil radish

The oil radish is an annual plant in the Cruciferous family. It can reach a height of 2m. Cold-resistant, shade-tolerant and moisture-loving. Able to give a large harvest. The flowers are white - purple in color. From the moment of emergence to the moment of flowering, about 40 days pass. The best time to sow seeds is June-July. Optimum depth for sowing seeds: 2-3 cm.

The plant adapts well to a wide variety of conditions. It is grown on any soil. Drought tolerant. For this reason, the process of growing it is not very difficult. In addition, the plant does not require a large amount of fertilizer. An overgrown crop can be used as compost. Due to the rapid growth, the radish is able to clog many weeds, actively suppresses nematodes. In vineyards, it can stimulate the growth and development of the vine.

Margelan or Chinese radish

Margelan radish, which is also often called Chinese radish, as well as "Loba" or "Lobo". Its roots are juicy and dense. They can be round or elongated. They occupy a middle place between daikon and between European varieties. "Loba" is stored worse than European varieties and its pulp is not so weakly pungent. All its varieties and hybrids are salads. Root crops can be different in color and color. Pink-red, light green, lilac-purple, dark green. But the top of the heads in any case has an intense green color. The roots are neither bitter nor pungent. Elderly people and people suffering from liver and heart diseases can eat them. "Loba" stimulates appetite, activates intestinal peristalsis. It is advised to use it for kidney stones or stones in the bladder, gout, scurvy, cough. "Loba" is used as an antiseptic - for the treatment of purulent ulcers and wounds. And as a local sedative - for neuritis, radiculitis and muscle pain.

Root vegetables contain many beneficial and nutritious substances. Mineral salts, carotene, vitamins, calcium, magnesium. Essential oils, fiber, proteins, enzymes.

"Loba" removes cholesterol, toxins, salts from the body.

It is best to plant it after legumes, potatoes, onions and tomatoes. The seeds must be full. It is better to sow them in the second half of summer. In this case, the risk of the appearance of early peduncles is reduced. The plant is demanding on moisture.Regular watering is especially important during the formation and formation of root crops. In dry weather, regular watering is required.

The highest yield can be obtained on fertile soils. The plant responds well to organic fertilizers. Planting care is to prevent thickening. In addition, you should protect them from pests. The beds must be kept clean.

The best varieties: Zareva, Fang of an elephant, Margelanskaya, Oktyabrskaya-1. Pink ring, Oktyabrskaya-2, Severyanka 9809457, Troyandova.

The Red Heart variety can be distinguished separately. It has a light green surface. And its inside is very similar to a watermelon. The pulp is soft, juicy, practically without bitterness. You can store the harvest all winter.

Black radish

Black radish loses compared to other varieties in its taste, but at the same time its medicinal properties are highly valued. She uses roots and seeds. A biennial plant forms a root crop in the first year, seeds in the second. The root crop usually grows to a weight of 2-3 kg. The plant blooms in April - May. Root crops ripen a month after flowering. They treat arthritis, dispersions, coughs.

It is rich in enzymes, carotene, vitamin C, choline, magnesium, essential oils, proteins, fats. She was popular with the ancient Egyptians. The pyramid builders generously added it to their diet. Other varieties are also used to combat many diseases, but black is considered the most effective.

Green radish

Green radish is not as valued for its medicinal properties as black radish, but it is also quite useful. Its taste is more delicate and pleasant. She comes from Uzbekistan.

It is rich in amino acids, vitamins, carotene, phytoncides, sodium, phosphorus, potassium. Sulfur, essential oils, calcium. It can support a weakened immune system and improve well-being. It helps with coughs, bronchitis, dysbiosis, colds, whooping cough, improves bowel function. It removes cholesterol from the body, destroys microbes, and has bactericidal properties. Improves appetite. Rub the body with grated gruel for muscle inflammation, neuritis, gout and rheumatism.

Daikon radish is a large white radish

The daikon plant is gaining more and more popularity. In Russia it is called "white radish". Sometimes "white radish" - it is a "relative" of both of them. The root vegetables of the daikon radish can be up to 60 cm long. Their diameter is 5 - 10 cm. They are valued for their unpretentiousness, excellent taste and healing properties. Only 100 g of the root contains 40% of the daily requirement of vitamin C. Daikon is also rich in other vitamins, sulfur, beta - carotene, folic acid, magnesium and copper. Potassium, iron, selenium, iodine, fiber. It strengthens the body remarkably. Improves digestion, dissolves kidney and gallstones. Daikon phytoncides fight germs and also slow down the growth of dangerous bacteria. Prolonged use of raw root vegetables improves heart function and cleanses blood vessels, relieves the body of cholesterol.

A distinctive feature of the daikon is that when it is grown in dirty soil, it accumulates little harmful substances in itself. Three times less than other vegetables - for example, than carrots or beets. It is believed that eating it raw will neutralize the radioactive effect.

If you cut the daikon into thin slices and sprinkle with sugar, then after a while it will give a delicious juice. For lactating women, this juice will help improve lactation. If you mix warm juice and honey, you get an excellent remedy for bronchitis. Root vegetables are useful, but it is better to consult a doctor before using it.

They eat not only the root, but also seeds and greens. The seeds are germinated, green leaves are added to salads. The root is boiled, baked, pickled, fried, added to soups and cabbage soup. Prepared as an independent dish.

It is added to rice dishes, sushi and sandwiches. The pickled fruits are called takuan. According to legend, the monk Soho Takuan came up with this way to save root crops for the winter.

It is best to consume the crop immediately after harvest. Nutrients are quickly lost. But a daikon can lie in a plastic bag in the refrigerator for several days.

Wild radish

Wild radish is common in all Central Russian regions. It is an annual herb. It is considered a good honey plant. Weedy. It is found in fields, wastelands, in vegetable gardens. Its branchy stem with pubescent simple hairs reaches a height of 15 to 70 cm. The root of the plant is thin. The leaves are lyre-pinnately dissected, covered with hard hairs. Petals are yellow, rarely white. Flowering occurs in May - August. The plant bears fruit in June-September. The fruits are pods with a long nose. When they are ripe, the pods break down into separate segments.

Sweet radish

The vegetable is characterized by its bitterness and pungency. But, nevertheless, you can find sweet root vegetables. Most often they are bred and grown in China and Japan. For example, the Sakurajima variety. It allows you to collect huge sweet roots up to 16 kg. He is a masterpiece of world selection. Daikon and forehead are considered sweet radish. They contain almost no bitter oil.

Plants do not adapt well to new places. Therefore, seeds harvested from sweet radishes are unlikely to give a tasty and sweet harvest. Bringing out sweet types of root vegetables is considered a very great achievement.

Growing on the site of black winter radish

All winter varieties are biennial. It is the winter radish that is the most healing, and therefore popular. Winter varieties do not differ in a wide variety. Root crops come with black and white peel, weighing from 200 to 600 g.

Winter radish in the middle lane is sown in late June - early July. This is the best time to grow root crops for autumn and winter consumption. The last time for sowing early ripening varieties is the beginning of August. It is better to check the exact sowing date according to the lunar calendar (sow on the waning moon).

Correct crop rotation

It is good to grow radish after potatoes, carrots, beets, legumes, pumpkins, zucchini, onions, tomatoes. With a limited area for a garden, you can use the combined cultivation of two or more crops without prejudice to their development. With compacted crops, the radish is compatible with tomatoes, onions, and potatoes.

Preparing the soil for planting winter radish

A lighted place is chosen for the radish (even light shading has a negative effect on the harvest). The soil is prepared in autumn: plant residues are removed, lime is added (200 g per 1 sq. M), dug up without breaking clods. In the spring, peat and compost are laid out (6 kg per 1 sq. M). Or mineral fertilizers: 2 tbsp. l nitrophoska or 2 tbsp. ash. Spring digging should be especially careful.

We plant in the grooves

After manual sampling of weeds (wheatgrass, sow thistle, milkweed, sludge), the surface of the bed is leveled and grooves are marked at a distance of 30-40 cm, between plants 10-15 cm. The grooves are drawn from west to east with a depth of 3-4 cm. Seeding depth 2- 2.5 cm. The grooves are mulched with peat, humus. We plant sprouted seeds with tweezers.

Watering and feeding

Winter radish needs 2-3 additional feeding during the growing season. The first feeding in the phase of 3-4 true leaves: solution of mullein 1:10 or bird droppings 1:15. It is good to use a weak solution of mineral fertilizers with a minimum amount of nitrogen so that the tops do not grow. 10 g of urea, 20 g of potassium sulfate, 20 g of superphosphate (1: 2: 2). In the 2nd and 3rd feeding, you need to enter only potassium and phosphorus.

Light rocking

With a slight swaying of the not yet fully formed root crop, part of the upper lateral roots breaks off, and nutrition comes only through the central taproot. Root crops are leveled, medium-sized with dense juicy pulp.

Cleaning and storage

Leaves of plucked root crops are cut off, leaving the stalks of 2 cm. After airing, they are placed in boxes, layering with sand, dusting with ash or chalk. You can dip the radish in a clay mash and dry it. A thin crust forms. In the cellar the temperature is + 2 ... + 3 ° С

Diseases and pests

During storage, winter radish is trapped by vascular bacteriosis. Root crops are affected in warm, humid weather. Does not appear when storing. But after the expiration of the period, dark brown necrotic areas appear inside the root crops. The infection is seed-borne. Protection measures: heat treatment of seeds before sowing (45 ° C for 30 minutes) and correct crop rotation.

Winter radish varieties

• Mid-season: Winter round black. Winter round white, Skvirskaya white, Skvirskaya black, Levina
• Late-ripening varieties: Graivoronskaya, Chernavka, Margelanskaya

Radish of three groups of varieties is grown: European, Chinese (lobo) and Japanese (daikon). All European varieties of radish are spicy. (discussion of the peculiarities of growing vegetable crops)

Radish is a cold-resistant early maturing plant. Radish seedlings tolerate short-term frosts down to -3 ° С. - a plant of a long day, i.e. for flowering and fruiting, daylight hours are required, lasting more than 13 hours. With a short daylight hours (less than 12 hours), an arrow with seeds is not formed.

Ph soil acidity	Radish prefers loamy neutral soils. Acidic soils need lime, otherwise root crops are highly susceptible to diseases and are worse stored.
Watering the radish	Radish is a moisture-loving plant. Without sufficient (but not excessive!) Watering, the root crops of the radish coarse, shrink and taste bitter. Abundant watering after prolonged droughts leads to cracking of root crops.
Preparing for landing	A plot for radish begins to be prepared in the fall. They dig the soil deeply. It is better to apply organic fertilizers under the predecessor. Radish seeds can be pre- process.
Fertilizers	In the fall, 1.5 kg is brought into the garden under the radish organic fertilizers, 20 g of potash, 20 g of nitrogen and 40 phosphate fertilizers. The introduction of fresh manure (even in autumn!) Leads to the formation of branched radish roots. Top dressing is effective ash and liquid organic fertilizers. They are carried out after watering, after which the soil is loosened.
Good predecessors	Precursors for radish can be potatoes, beans, cucumbers, tomato, pumpkin, onions, lettuce, dill, zucchini, squash, pepper, eggplant
Bad predecessors	You can not plant a radish in a garden where carrots, beets, radishes, turnips, radishes, turnips, daikon, watercress, cabbage, horseradish grew before
Planting time radish	Radish seeds germinate at +2 - +3 ° С At an optimal temperature of + 18-20 ° C, seedlings will appear in 3 days. Radish for summer consumption is sown in early May. For autumn and winter - at the end of June and beginning of July.
Radish planting scheme	Seeding rate of radish seeds in spring is 0.5-1 g / m², in summer - 0.4-0.5 g / m². The radish is grown in rows, sowing seeds in a strip, with a row spacing of 45 cm, after thinning between the plants, 5 cm are left for summer consumption, and 8 cm for winter storage.
Planting depth	On light soils, sowing is carried out on a flat surface, on heavy soils - on ridges. For spring sowing, radish seeds are sealed to a depth of 1 cm, and for summer sowing - by 2.5 cm. The soil is needed mulch.
Problems	Radish diseases and pests: keela, leaf-eating insects. To combat them can help folk remedies. Many plants in joint plantings are able to take care of their neighbors and to protect them.
Care and cultivation of radish	After the emergence of radish shoots, it is advisable to pollinate them with wood ash and tobacco (1: 1) or spray solution from pests that you can cook yourself. Care of the radish consists in regular weeding, loosening of row spacings (every 2 weeks), thinning of seedlings, watering.
Varieties	Radish varieties: Viela, Grayvoronskaya, Delicacy, Winter round white, Winter round black, Sudarushka, Chernavka.
Harvesting radish	Radish root crops for winter storage are harvested until stable frost.