Daikon is a vegetable crop with large white roots. It is not yet as popular as an ordinary radish, but many gardeners appreciate it for its beneficial properties, productivity and ease of cultivation. We will find out what is unique about this vegetable, how to plant and grow it.
Daikon
Daikon has sweet juicy flesh
Daikon tolerates frost well
Description of daikon radish
Daikon is a vegetable that is grown for root crops. This root vegetable is a subspecies of the sowing radish from the Cabbage family.
The name "daikon" is translated from Japanese as "big root". This vegetable is also called Chinese radish and white radish. This culture is native to Asia and is very popular in Japan and China.
Description of daikon root vegetable:
- The form. Depending on the variety - cylindrical or round.
- Colour. In purebred plants, the roots are pale white, in hybrid plants, light green.
- Weight. Depends on the variety. Varies from 0.5 to 2-3 kg. Root crops weighing up to 15-16 kg are grown in Japan.
- The size. Root crops are 60 cm long and 10 cm in diameter.
- Taste. Unlike radish, daikon lacks a bitter taste. The vegetable has a pleasant and delicate aroma, the pulp is juicy, sweetish.
Features of culture:
- Productivity - 5-10 kg per 1 sq. m.
- The average ripening period is 60-70 days.
- Leaves, like root vegetables, can be used for food.
- It can grow on any soil, but prefers loose and fertile soil.
- Differs in frost resistance. Withstands frosts down to minus 4 ° C.
- Refers to biennial plants. In the 1st year, the root crop ripens, in the 2nd - the formation of a stem with flowers occurs.
- Root crops after harvesting are stored for 2-3 months.
Daikon refers to short day cultures. It is best to plant the daikon in late July or early August.
Varieties and varieties of daikon, their features
Daikon is a Japanese culture, therefore the Japanese created its classification. The vegetable is divided into a large number of varieties, differing in terms of cultivation and other characteristics.
Daikon varietal groups by growing seasons:
- Aki (autumn). The largest group of varieties. They are sown in late summer, harvested in autumn. They are distinguished by large root crops that can be boiled, salted, partially consumed fresh. This group includes varieties:
- Nerima. Very large roots. They reach 60-70 cm in length and 10 cm in diameter. They are spindle-shaped or cylindrical. Almost the entire root crop is buried in the soil, only a third or a quarter of it is on the surface.
- Miyashige. Root crops are strong, shorter than nerima. Length - up to 50 cm, diameter - 7-9 cm.
- Shiroagari. They can grow on heavy clay soils. The length of the roots is 25-30 cm, the diameter is 6-7 cm. The shape is cylindrical, the end of the fruit is slightly rounded. There are 2/3 or 3/4 of the root crop above the soil.
- Shogoin. Differs from other cultivars in round roots. Diameter - 15-20 cm. Most of the root crops are on the surface, only 1/4 or even 1/5 of them are buried in the soil.
- Natsu (summer). Early ripening varieties, sown in May-June. They eat fresh roots and leaves. These varieties tolerate the summer heat well. This group includes the Minovase cultivar. The varieties included in this group have increased heat resistance and disease resistance.
- Fuyu (winter). Designed for subtropics only. They provide fresh produce in winter. This group includes the cultivar Sakurajima. The varieties included in it have very large root crops - up to 16 kg.
- Haru (spring). These varieties are highly resistant to stem stemming. They are sown before winter or early spring.
To date, over 4 hundred varieties and hybrids of daikon have been bred. They are all very similar to each other, as they are derivatives of the same species. In Japan, the most popular varieties are considered the daikon Sakurajima and Aokubi. But in Russia they are uncomfortable. For our gardeners, breeders have developed varieties adapted to the Russian climate.
The most popular daikon varieties for growing in Russia:
- Sasha. An early ripe variety weighing 200-400 g. The shape is round or slightly oblong. 50% of the root crop is located above the ground. The end of the root crop is blunt, so it can be easily removed from the soil. The pulp is juicy, with a sweet-spicy taste, the skin is thin and tender.
The variety is resistant to stemming and mucous bacteriosis. The Sasha variety is frost-resistant, ripens together and has an excellent taste. It can be grown in all regions of the Russian Federation. Productivity - 4-5 kg per 1 sq. m. - Minovashi. Early ripening variety with large roots. Their weight reaches 1.5 kg. The shape is cylindrical, tapering near the tip. The skin is white, slightly greenish near the outlet. It has a mild taste. Only the lower part of the root crop has bitterness.
The tops are lush, tender, used for salads. But the leaves wither quickly after cutting, so they are not available for sale. The root crop protrudes from the ground by about 10 cm. The yield is up to 13 kg per 1 sq. m. During the season it is possible to get two crops. - Russian size. An early ripening hybrid variety that ripens 40-45 days after sowing. Root crops have thin white skin and juicy crunchy flesh. Root crops are long - up to 50-60 cm, diameter - 10-12 cm.Weight - up to 2 kg. Productivity - 5-10 kg per 1 sq. m.
- Dubinushka. A mid-season variety with cylindrical roots 30-45 cm long. Diameter - 5-8 cm. The skin is white, the top of the root crop is slightly greenish. The pulp is soft, juicy, snow-white, dense. Soil immersion - 50-75%. Weight - 0.5-2.2 kg. The taste is sweet, refreshing, without pungency. Productivity - 5-7.5 kg. The variety is fast, resistant to bacteriosis.
- The Dragon. Mid-season variety with long cylindrical roots. Length - 30-60 cm, diameter - 6-8 cm. The skin is white, the flesh is soft, juicy, dense, white. Immersion in the soil by 50-75%. Weight - 0.9-0.95 kg. Productivity - 5 kg per 1 sq. m.
- Emperor. Variety with bright red, icicle-shaped roots. Ripens in 60-75 days. The pulp is dense, white, juicy. Root crops are submerged 2/3 into the soil. Weight - 0.6 kg. Productivity - 4 kg per 1 sq. Resistant to disease.
- Caesar. Mid-season variety with white cylindrical roots. It is not stored for long - about 3 weeks. It tastes like a radish. Productivity - 3-5 kg per 1 sq. m.
- Fang of an elephant. Mid-season hybrid. Ripens in 80 days. The shape of the roots is cylindrical. They protrude 2/3 of their length above the ground, making harvesting easier. Root length - up to 25 cm, diameter - 7-8 cm, weight - 0.5-0.6 kg. The variety is drought-resistant and has stable yields.
Beneficial features
Growing even on soils saturated with mineral fertilizers, the vegetable absorbs only useful substances. Chinese radish does not contain harmful compounds - nitrates, pesticides, etc. But this applies only to the real daikon, and not to hybrids of dubious origin.
Daikon is actively used in dietary nutrition. Its roots are low-calorie, contain a lot of vitamin C. The vegetable contains a huge amount of nutrients, thanks to which it is very useful for health.
The healing effects of Chinese radish:
- removes excess water from the body and relieves swelling;
- normalizes metabolism;
- cleanses the body of toxins and toxins;
- removes radionuclides and reduces the risk of cancer;
- improves the functioning of the heart and lungs;
- normalizes the work of the nervous and digestive systems;
- increases working capacity;
- improves mood.
Daikon is one of three vegetables that dissolve kidney stones. In addition to it, only horseradish and radish have such properties.
Pre-sowing work
Daikon is an undemanding and fruitful vegetable, but to get the full benefit from every square meter of land, you need to properly prepare for planting.
Depending on the soil, a daikon variety is chosen. Experts advise our gardeners to grow hybrids, as they are more hardy, more productive and better adapted to the conditions of Russia.
Choosing a place on the site
Daikon is one of the most undemanding crops to soil quality. He is able to produce crops on any soil, but he also has preferences. The yield of this vegetable is influenced not only by the characteristics of the soil, but also by its predecessors.
Features of choosing a site for a daikon:
- The soil. The vegetable grows best on loose loam and sandy loam. Particularly hardy varieties are able to give good yields on clayey soils, but root crops grow on them not tasty enough.
- Acidity. The optimal pH level is 6-8.
- Lighting. Sunny, well-lit areas are recommended.
- Groundwater. High groundwater levels are not allowed.
- Predecessors. Daikon grows well after carrots, cucumbers, potatoes, beets, tomatoes. It is forbidden to plant a vegetable after radishes, turnips, cabbage and turnips.
Soil preparation
Regardless of the variety chosen, it is necessary to properly prepare the soil for planting. The site for planting daikon is prepared in the fall. They dig up the earth, applying fertilizers for digging.
For 1 sq. m of soil, compost or humus is applied - 1 kg. If planting is planned for the spring, then preference is given to granular mineral fertilizers.
For 1 sq. m soil in the fall bring:
- urea - 20 g;
- superphosphate - 40 g;
- ammonium sulfate - 30 g.
When spring comes, the soil is fertilized again, adding 10-15 g of nitroammophoska per square meter. Or they use Kemira Universal complex fertilizer.
If the soil has an increased level of acidity, then 1 sq. m add 0.1-0.5 kg of lime. The interval between fertilizing and lime is 2 weeks.
Seed treatment
It is recommended to prepare daikon seeds before planting. The purpose of the treatment is to increase the germination of seeds, to get strong and healthy sprouts.
How to prepare seeds for planting:
- Submerge the seeds in room temperature water. Discard all pop-up instances.
- Disinfect the seeds in a saturated solution of potassium permanganate. Soak them in it for 15-20 minutes.
- Heat the seeds in hot water (50 ° C). To do this, place the selected and disinfected seeds in a thermos for 20 minutes.
- Remove the seeds from the thermos and transfer them immediately to cold water.
- After holding the seeds in cold water for several minutes, remove them and place them in the refrigerator for a day in the vegetable compartment.
Sowing dates in different regions
Sowing the seeds on time is essential for the successful cultivation of daikon. It should be remembered that this vegetable belongs to crops with a short daylight hours, and if the illumination lasts more than 12 hours, the plant sprouts.
Daikon doesn't like heat. The optimum temperature for the development of this vegetable is from +18 to + 20 ° C.
When to sow daikon outdoors:
- In the spring. You can sow early varieties as soon as the snow melts and the soil dries up. In the middle lane, sowing begins in April, in Siberia and the Urals - in the month of May. Daikon is cold-resistant and germinates already at + 3 ° C.
- Summer. In the southern regions, the daikon is preferable to plant in the summer, since during the spring planting it shoots. In temperate climates, early-maturing varieties are planted in summer - they have time to ripen before the onset of frost. In the south, the daikon is sown from about July 20 to August 15, in a temperate climate, in the Urals and Siberia - from June 20 to July 15.
Sowing dates for seedlings depend on the climate and the type of cultivation - the crop will grow in the open field or indoors.
Approximate sowing dates for seedlings:
- In central Russia - in early April.
- In the Urals and Siberia, sowing is carried out half a month later - in the second half of April.
- In the southern regions, sowing can begin in early to mid-March.
If the daikon is grown in a greenhouse, then the timing of its sowing depends on the type of greenhouse. Seedlings are planted in an unheated greenhouse when the temperature is set at least + 10 ... + 15 ° C, in a heated one - at any time.
To calculate the sowing time for seedlings, you need to count 35-40 days from the expected planting date.
Sowing daikon seeds in open ground
Daikon seeds can be sown in two ways - nesting or in furrows. In the first case, the holes are prepared in advance, in the second, the grooves.
The order of sowing seeds in furrows:
- Make furrows 4-5 cm deep. Observe 60 cm intervals between rows.
- Water the furrows with warm water.
- When the water is absorbed, place the seeds in the furrows. The distance between adjacent seeds is 20-25 cm or 25-40 cm, depending on the variety.
- Sprinkle the crops with soil, lightly tamp and mulch with peat or dry hay. Cover the beds with foil until shoots emerge.
- After 5-7 days, when shoots appear, remove the film.
If the seeds are sown in holes (their depth is usually 3-5 cm), then 2-3 seeds are placed in each. When sprouts appear, the extra ones are removed, leaving the strongest specimens.
Growing seedlings
In some regions, the daikon is preferred to be transplanted. To get seedlings, about 40 days before planting in the ground or greenhouse, sow seeds in seedling pots.
Sowing seedlings
For growing seedlings, containers with a depth of 10-12 cm are used, since the daikon has rather long roots.
Sowing order:
- Fill containers with commercially available substrate. Or prepare a soil mixture by mixing garden soil with peat (1: 1). You can also use peat tablets to grow seedlings.
- Plant 1-2 seeds in each pot - to a depth of 1.5-2 cm.
- Water the crops and cover with transparent material such as foil or glass. Seedlings will appear in about a week.
The film / glass is removed daily for 20-30 minutes to prevent excess moisture under the shelter.
Seedling care
To grow strong and healthy seedlings, the seedlings will have to be looked after for 35-40 days - before planting in the ground.
How to care for daikon seedlings:
- Water crops sparingly, avoiding drying out or waterlogging of the soil.
- After the appearance of two true leaves, thin out the crops. Pinch weak shoots, leaving only one copy in each pot, the strongest.
- After thinning, feed the seedlings with special complex fertilizers for root crops.
- Start hardening the seedlings 2-3 weeks after sowing. Take it outside every day. At first by 20 minutes, and gradually increase the time, bringing it to the time of disembarkation to 2-3 hours. In the last days before planting, leave the seedlings outside overnight.
Planting seedlings in open ground
When the temperature stabilizes at + 10 ° C, the seedlings can be planted in the ground.
Seedling transplant procedure:
- Prepare holes for planting. The distance between adjacent depressions is 20-30 cm. Between rows is 40-60 cm. The depth of holes in open ground is 8-10 cm, in a greenhouse - 5 cm.
- Water the seedlings within 2-3 hours to simplify the handling process.
- Pour 1 liter of warm water over the wells.
- Move the seedlings along with the clod to the indentations. Sprinkle soil over the roots and compact carefully.
- Mulch the soil with peat, straw or humus.
Planting daikon before winter
Daikon can be sown before winter. For this purpose, frost-resistant varieties are chosen. Seeds are planted in late autumn, in November, just before frost, so that they do not have time to germinate.
The planting method before winter is practiced in the south. Planting holes are prepared in advance in order to sow seeds in the frozen ground. The soil for the powder is removed to the barn so that it does not freeze ahead of time. Peat, humus, leaves are poured on top of the crops.
Culture care
In order to get a high yield of daikon that meets the standards stated by the originator, the culture needs regular maintenance.
Watering
Daikon likes abundant and regular watering. It is important not to overdo it in order to prevent moisture stagnation.
Features of daikon watering:
- If the seedling method is used, then after planting the plants are watered at the rate of 1-2 buckets of water per 1 sq. m.
- Watering frequency is every 2-3 days.
- The best time to water is evening.If it is hot, it is recommended to water the plantings early in the morning.
- When the crop is ripe, watering is stopped.
Weeding and loosening
After moistening, the soil quickly overgrows with weeds, therefore, watering the daikon, it is imperative to loosen the beds. The soil should not be turned over, but carefully loosened so that oxygen and water better flow to the roots. Hoes, hoes and ordinary garden rakes are used to loosen the beds.
If weeds nevertheless appear on the beds, they must be removed by hand or with a hoe. When pulling out weeds, you should be careful not to harm the plantings. It is best to remove weeds after watering.
Top dressing
Most of the fertilizers are applied to the soil before planting. On fertile soils, young plants can do without feeding. If the soils are depleted, then during loosening, mineral fertilizers are applied.
Features of feeding daikon:
- When grown in open ground, the culture is fed no more than two times per season.
- The plant is responsive to organic matter. If necessary, planting is watered with slurry. An infusion of fermented herbs can be used instead of manure. Top dressing is introduced at the initial stage of the growing season.
- In the middle of the growing season, the daikon can be fed with superphosphate or potassium sulfate. Mineral fertilizers perfectly replaces the infusion of wood ash.
Major pests and diseases
Daikon yield can be severely affected by diseases or pests.
The most important pests of Chinese radish:
- Cruciferous flea. These small insects gnaw passages in the leaves. Ordinary wood ash helps to get rid of them - it is scattered over the plantings. This pest is capable of completely destroying the crop.
- Garden scoop. Caterpillars of this butterfly, eating the tops, can completely destroy the plants. A pale pink solution of potassium permanganate helps to get rid of the scoop.
- Slugs. These gluttonous pests eat up the tops and root crops. And they do it very quickly. Time wasted and the slugs would destroy the crop. Wood ash helps to escape from misfortune.
- Aphid. Hordes of these small insects suck sap from plants, weakening them, and leading to death. Spraying with nettle infusion helps to get rid of aphids.
Chinese radish is not prone to disease. Problems usually arise from unfavorable conditions and improper care. Waterlogging is especially dangerous, it causes mucous bacteriosis, which appears at the second stage of the growing season.
Daikon is also amazed:
- black leg;
- vascular bacteriosis;
- keel;
- mosaic;
- felt disease.
Fight daikon diseases with prevention methods. The following measures help to prevent viral and fungal diseases:
- planting varieties resistant to fungal diseases and other diseases;
- pre-sowing disinfection of seeds;
- weed and pest control;
- cleaning and destruction of plant residues.
Harvesting and storage of crops
Daikon reaches technical maturity 40-70 days after planting in the ground. The ripening time depends on the variety.
Cleaning and storage features:
- Watering is stopped a week before harvesting.
- You can't hesitate with cleaning. As soon as the roots are ripe, they must be removed as soon as possible - being in the ground, they lose their useful and taste qualities.
- Cleaning is carried out only in sunny weather.
- If the soils are loose, the root crops are pulled out by the tops, and they are dug out of the clay ones.
- Before storing root crops, they are dried in the sun for one or two days.
- The dried daikon is stored in boxes or bags, which are placed in a dry and cool room. To keep the roots better, they are sprinkled with sand or moss.
- The optimum storage temperature is 0… + 5 ° C.
- Recommended humidity is 50-70%.
With proper storage organization, daikon roots retain their taste and presentation for 1-2 months.
After harvesting the daikon, the site is dug up, removing all plant residues. Although this vegetable has a short growing season, it manages to draw out many useful substances from the soil. After the Chinese radish, you cannot plant cruciferous crops, you can - tomatoes, potatoes, pumpkin, beans.
An experienced gardener will tell about the secrets of growing daikon:
Reviews about growing daikon
Varvara P., pensioner, Moscow region. Daikon is not very popular with us, but I liked it. There are no problems with its cultivation, except that fleas attack in especially hot summer. The varieties of soot are different, I especially like "Dubinushka", it has a very tender and juicy pulp. I cook salads from daikon, grating.
Alexey I., amateur gardener, Belgorod region I have planted more than 15 varieties of daikon. I liked the Dragon and White Jam varieties more than others. I sow seeds in summer. I prepare the soil in the fall, dig up and scatter superphosphate. In the spring I sow dill or salad on the plot, and in July - daikon. I harvest before frost - the root crops have time to fully ripen.
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Thanks to adapted varieties and hybrids, it is possible to grow high yields of daikon in the Russian climate. With a minimum of effort, gardeners can get large vitamin roots with unique beneficial properties.
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Russia. City Novosibirsk
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