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CULTURAL AND WILD PLANTS
Daikon. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Daikon, Raphanus sativus var. longipinatus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Radishes (Raphanus) Family: Cruciferous (Brassicaceae) Origin: The daikon plant (Raphanus sativus) originated in China, where it has been cultivated for several millennia. Area: The plant is common in many countries of the world, but is especially popular in Asia and Europe. Grown in fields and gardens. Chemical composition: The roots of the plant contain a large amount of vitamins, especially vitamin C, carotene, group B, minerals, including potassium, calcium, iron, magnesium, and phosphorus. In addition, the plant contains glucosinolates, which have antioxidant properties and help strengthen the immune system. Economic value: Daikon is a popular vegetable in Asia and Europe. It is used in food both raw and cooked. Root crops of the plant are used to prepare salads, soups, cereals and other dishes. Daikon is also used as feed for livestock and birds. In addition, the plant has found application in folk medicine as a choleretic and diuretic, as well as for the treatment of coughs and colds. Legends, myths, symbolism: In Japan, the daikon is a traditional symbol of the new year. As one of the main ingredients of ozoni (traditional New Year's soup), daikon symbolizes health, wealth and longevity. In Japan, the expression "daikon legs" is also used to refer to long legs. Daikon is also associated with Japanese cuisine and is used in various dishes such as salads, pickled appetizers, radish carrot juice, and others. In Japanese culture, daikon is associated with lightness, freshness and a healthy lifestyle.
Daikon, Raphanus sativus var. longipinatus. Description, illustrations of the plant Daikon, Raphanus sativus. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Daikon is a type of radish known as white radish, Japanese or Chinese radish. Translated from Japanese, "daikon" means "big root". The homeland of the wild ancestors of the daikon is East Asia. The Japanese cultivated this plant and brought out many varieties, different in shape and size. The most common variety of daikon, aokubi-daikon, is shaped like a long thin carrot, and the most unusual, sakurajima, has roots in the shape of a huge turnip: about 50 cm in diameter and up to 45 kg in weight. Today, this unpretentious vegetable is grown in many countries of Asia, Europe, and America. Interestingly, daikon is one of the main materials for carving (the art of carving vegetables). From its dense white pulp, beautiful carved lotuses, daisies and roses are obtained. Daikon has a milder flavor than its radish and radish relatives, making it a versatile vegetable. Fresh young daikon roots can be eaten alone, seasoned with sour cream or vegetable oil, or added to salads. In the cuisines of Asia, daikon is used very widely and is included in the daily diet of millions of people. In Korea, kimchi is made from it; in China, pies with daikon are popular. In Japan, it is served raw with sushi, fish dishes and tempura, added to miso soup, boiled and served with soy sauce, stewed with seafood, marinated in vinegar, dried and salted for the winter. In addition, daikon can be found in traditional dishes of Tibetan, Vietnamese and Indian cuisines.
In addition to root crops, daikon shoots and leaves are eaten, but due to the impossibility of long-term storage, they cannot be found in stores. Only those who grow it in the garden can enjoy fresh daikon greens. Root vegetables and daikon greens are recommended for weight loss. Daikon does not contain very many nutrients. Its main valuable properties are a high content of vitamins C and B, fiber, pectin and the enzyme myrosinase, a substance that promotes digestion. Daikon root vegetables have antiseptic and bactericidal properties, making them an effective remedy for colds and infectious diseases. Daikon can be used to combat atherosclerosis and rheumatism. Unlike its relatives - horseradish and radish - daikon contains very little mustard oil and glycosides, so it does not excite cardiac activity and can be used by everyone without exception. Due to the high content of vitamins, daikon strengthens the immune system, and its phytoncides kill microbes. Daikon removes excess fluid from the body, cleanses the liver and kidneys, stimulates the stomach and intestines, and is even able to dissolve gallstones. Some researchers claim that raw daikon neutralizes the effects of radioactive radiation. Calorie content of daikon - 18 kcal.
Daikon. The history of growing a plant, economic importance, cultivation, use in cooking
The history of the emergence of the daikon culture is rooted in the distant past. More than 1000 years ago, a Chinese variety of radish, the loba, was introduced from South China to Japan. In Japan, from this Chinese radish, in the conditions of the monsoon climate of the islands, on specific soils, with natural hybridization and directed selection work, a new culture was created - daikon, which is very different from its ancestors. Now in Japan, more than 400 varieties and hybrids have been bred, belonging to 7 main variety types, which vary greatly in shape and degree of root immersion in the soil. Various varieties are designed for growing in certain seasons: in spring, summer, autumn, winter periods, as well as for light sandy and heavy clay soils. The legendary Japanese variety Sakurajima is known, reaching gigantic sizes (an average of 20-30 kg). But the maximum size of the root crop can be obtained only in the south of Kyushu, with a long frost-free period, an abundance of precipitation (4000 mm), well-drained soil with a deep arable horizon. Daikon differs from radish and radish in higher taste and yield. This culture is very popular in Japan, where it ranks first in terms of sown area among vegetable plants. Daikon is included in the daily menu of the Japanese. Daikon is also widely cultivated in other countries of Southeast Asia - especially China, Korea, and Taiwan. In a slightly smaller volume, it is grown in the USA, Brazil, and Western European countries. Daikon belongs to the cabbage family and is a type of radish and radish. One-, two-year-old culture, bred by Japanese breeders from the Asian group of Chinese radish varieties, officially in Latin sounds like Raphanus sativus subsp. acanthiformis. Daikon for its unusual size, aroma and taste of the usual radish and radish has several translated synonyms that characterize its morphological and taste qualities: large root, sweet radish, white radish, Japanese radish, Chinese radish and others. Daikon refers to root crops, the size of which ranges from 0,2-2,5 meters or more, and the mass can exceed 80 kg. The leaves of the daikon are petiolate, dark green in color with a strongly dissected leaf blade, which reaches 40-60 cm with a width of 15-25 cm. The leaves are serrated along the edge, wrinkled, pubescent or smooth. The root crop of the daikon is smooth, without lateral roots and lentils, white in color. The pulp is white or slightly creamy, has a pleasant aroma and taste of radish and radish, but less sharp. A distinctive feature of the daikon is the absence of lignification of the root during overgrowth and the preservation of its juiciness and pleasant taste. Mustard oils are found mainly in the peel, and when peeled, there is no taste of rare bitterness in the root crop. Daikon, during spring plantings, shoots quickly and practically does not grow root crops. With a short day, the root crop is formed faster and the formation of seeds is delayed. In the conditions of central Russia, because of these properties, daikon can be sown in the second half of summer and grown as an annual crop. Daikon refers to dietary products. 300 g of fresh vegetable provides the daily requirement for vitamin "C". Rich in vitamins of groups "B", "A", "E", "K", "D". Of the chemicals, it contains increased amounts of potassium, calcium, phosphorus, magnesium, iron and other macro- and microelements. Daikon root crops contain isorhodanic acid ester, which inhibits the processes of oncological diseases. Young leaves of root crops are used in vitamin salads (the content of vitamin "C" is 6 times higher than in the root crop). In terms of the number of useful properties, daikon deserves to take first place among vegetable crops. Extremely useful for its low calorie content with a quick feeling of satiety. Daikon is rich in fiber, which cleanses the intestines, liver and other organs well. At home, it is widely used in the treatment of acute respiratory infections, infectious diseases. Increases immunity. Root helps to remove cholesterol from the body, has a therapeutic effect in atherosclerosis, diabetes, radiation injury. Daikon juice and gruel well cleanse the skin of acne and freckles, strengthen hair roots with increased hair loss, reduce nervous excitability, and remove insomnia. Gruel from the root crop replaces kvass with a severe hangover. Features of growing daikon in the country. Daikon is an unpretentious vegetable crop, but due to biological characteristics, when growing, it needs increased attention to cultivation methods, especially in terms of sowing, soil preparation, types of fertilizers, groundwater occurrence, etc. Daikon can not be grown after cruciferous. The best predecessors are nightshade, green, pumpkin crops, including potatoes, tomatoes, sorrel, zucchini, squash, pumpkins and other crops. Daikon is neutral in relation to other cultures. Depending on climatic conditions, daikon can be grown through seedlings and by sowing seeds into the soil. Properly selected sowing dates will ensure a high yield of root crops per unit area, where the weight of individual representatives can reach 2-6 kg. Daikon is characterized as a cold-resistant plant, the seeds of which germinate calmly at +1..+3 °C. However, it can withstand such low temperatures for a short time. Seedlings and adult daikon plants do not die during short-term frosts down to -3 ..-4 ° С. With a longer exposure to low temperatures, it stops growth and development, and when it survives, it starts stalking. The optimal temperature for the growth and development of daikon ranges from + 12.. + 25-27 ° С. With an increase to +30 ° C and above, plants are oppressed, immunity weakens, and weakly resist pests and diseases. In drought, the daikon forms the underground part of a bitter, with a twisted root crop. Excess moisture causes cracking of root crops. Daikon can be grown on all types of soil except saline and acidic. Heavy soils are filled with a large amount of humus and compost before planting to reduce or remove stickiness (clay chernozems) and increase breathability. Grows best and forms high quality yields on light soils with deep groundwater. The soil under the daikon is dug up twice in autumn and spring, which is necessary for the growth of the root crop in length. Since autumn, they have been introduced into kV. m area of 1-3 buckets of humus or mature compost. Add 30-50 g of phosphorus-potassium fertilizer. In the spring, 30-50 g of nitroammophoska are added for digging. Daikon forms large root crops, therefore it does not tolerate thickening of crops. On heavy soils, the optimal scheme is single-row with a distance in a row between nests, depending on the variety, 25-40 cm, and between rows 40-60 cm. On light soils, it is better to use a two-line (sometimes 3 line) scheme, with a distance in the tape 40 60 cm, and between the ribbons up to 0,7-1,0 m.
Nest sowing. 2-4 seeds are sown in one nest in a layer of 3-4 cm. Daikon shoots at normal humidity appear on the 5-7th day. You can choose other schemes and distances in the scheme, which are more suitable for local climatic conditions. With a normal feeding area, root crops can reach 60-80 cm in length up to 30 kg in weight with conventional cultivation technology. In the phase of blooming 1-2 leaves, the seedlings are thinned out. The most developed plant is left in the nest, and the weak ones can be transplanted (like beets). As the daikon grows and develops, another thinning is used if the root crops develop normally and increase their mass. When re-thinning, leave the distance provided for by the sowing scheme. If the breakthrough of the daikon is carried out in the phase of beam ripeness (even early), the roots are used for food. During the summer, root crops loosen after watering or rains, mulch the soil, and destroy weeds. If the root crops strongly protrude from the soil, install supports and tie up the root crop. Watering the daikon is carried out, as for radishes. That is, the soil should be moderately moist without standing water. Abundant watering after a dry period leads to the formation of freaks with a fissured root crop. By the daikon ripening phase (2 weeks before harvesting), the frequency of watering is reduced. In principle, daikon (especially early varieties) can be grown without fertilizing. For them, a basic dressing of the soil before sowing is enough. But, if the soil is depleted in nutrients or moderately fertilized, top dressing is necessary. It is more expedient to fertilize with fertilizers in the form of solutions. The first feeding of the daikon is carried out after thinning. You can use mullein infusion, the mother liquor of which is prepared in the following ratios: 1/3 bucket per 10 liters is filled with manure and filled to the top with water. Insist 1-2 weeks. A stock solution is obtained. It is drained, dissolved in a ratio of 1:8 and watered under the root of the plants. The remaining coarse mass is applied to other plants as a fertilizer. The second feeding of the daikon is carried out at the beginning of the formation of the beam phase. Use urea or chemira. Other fertilizers are also possible, but water-soluble forms with trace elements are better. The concentration of the solution is 1-2 tablespoons of fertilizer per bucket of water. The third dressing (for medium-late and late varieties) is carried out with a full complex fertilizer of nitrophoska or nitroammofoska in the same concentration as the second. The fourth feeding of the daikon, if desired and if necessary, is carried out with phosphorus or phosphorus-potassium fertilizers, 20-30 g / bucket of water. The proposed types and number of top dressings are offered as an example for beginner daikon lovers. Experienced gardeners can use their established feeding schemes. Most often, during the germination period, you can lose the daikon crop from the attack of cruciferous fleas. For protection, cover after sowing with a cover material until the 1-2 leaf phase. Seedlings are pollinated with ash (through a gauze bag). From slugs around daikon nests or beds, sprinkle the soil with lime, a layer of powdered superphosphate, and other improvised substances that cause burns on the soles of the pest. From cabbage fly larvae that gnaw through root crops, it is possible to preemptively spray daikon plants with an infusion of a mixture of onion-garlic husks or use bioinsecticides - actofit, bitoxibacillin, lepidocid and others, according to recommendations, better in tank mixtures. Spraying with these solutions can be carried out almost before harvest. As a preventive measure, you can ennoble the beds with daikon by planting them with marigolds or calendula. Between plants in the aisles, you can plant celery, coriander. The cabbage fly and some other pests do not accept the smell of these plants. Daikon is resistant to diseases and when 1-2 diseased plants appear, they are simply removed from the planting. The longest stored root crops are harvested within the time period determined by the variety (40-70 days after germination). With early harvesting, unripe root crops are poorly stored. Late harvesting can damage early frosts. When harvesting daikon on light soils, root crops (especially medium-sized ones) are pulled out by the tops, and large ones are first dug up and then pulled out. Leave in the garden (if required to dry the soil lumps). The tops are cut into a stump of 2-3 cm. They are washed from dirt carefully so as not to damage the skin of the root crop. Dry the daikon in the shade and fold it for storage in a refrigerator in plastic bags, a basement, a vegetable pit or other places adapted for storing vegetable products, sprinkled with sand. The storage temperature is 0...+4-5 °С. Root crops are stored up to 3 months.
Daikon, Raphanus sativus var. longipinatus. Recipes for use in traditional medicine and cosmetology
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Daikon, Raphanus sativus var. longipinatus. Tips for growing, harvesting and storing
Daikon, or Japanese radish, is one of the most popular crops in Japan and China, where it is used in cooking and medicine. Tips for growing, harvesting and storing daikon: Cultivation:
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Storage:
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