Daikon (lat. Raphanus sativus var. longipinnatus) is a tuberous plant from the cabbage family (Brassicaceae). It is grown for its white, elongated, thickened roots with a neutral taste.
Cultivation and planting of daikon (popularly known as white radish) is becoming more and more popular in our areas. White radish or thickened root is planted because of its white, elongated and cylindrical tubers, whose taste is neutral, so it can easily be combined with other vegetable or meat dishes as a side dish.
With the Latin name Raphanus sativus longipinnatus, daikon belongs to the group of annual plants, in the cabbage family. It consists of leaves and an edible tuber or root. Its root is white in color and similar in appearance to a carrot, although its texture is somewhat smoother. It is located relatively shallow in the ground, and you will know that it is ready for harvesting when it grows so that one part of it sticks out from the ground. Daikon leaves are hairy, and as they spread, they become larger. The daikon flower grows on a stalk and is arranged in clustered inflorescences similar to grapes. The fruit contains brown seeds.
In our region, its benefits are just being discovered, although it can often be found on store shelves in an acidic form. If you have a small piece of garden, try to grow it and enjoy its fruits all year round.
Information
Latin: Raphanus sativus var. longipinnatus
English: Daikon
Family: Cabbage (Brassicaceae)
Height: up to 150 cm
Conditions: fertile, medium heavy and loose soil
Climate: warm climates
Sowing: end of June to mid-August
Harvest: October and November
Use: food, medicinal purposes
Relatives
Sowing
Prepare the soil before sowing. The soil must be clear of weeds, stones and branches in order for the daikon to thrive and grow.
In order to achieve proper daikon planting, it is necessary to meet certain conditions that apply to daikon as well as to all other cabbage plants. Keep in mind that you should not sow it in the same place for three to four years.
It is sown like carrots, in rows and in a permanent place. Daikon does not tolerate transplanting. Place the seeds 1.5 cm into the soil, and the distance between the rows should be slightly larger than 50 cm.
Ground
Daikon grows best on fertile, medium-heavy soils, rich in humus. It also likes slightly sandy soils with a pH value ranging from 5.8 to 6.8.
Temperature
Sowing is best done at the end of June, and if the weather permits, it can be sown until August. He will be grateful if you sow him in a shady place with a slight touch of the sun. Avoid planting in places where it will be in the sun all day or most of the day.
Daikon likes slightly lower temperatures, so in some cases it is sown towards the end of summer. It is important that it succeeds in ripening before the appearance of the first frost.
If you are in an area with a warmer climate, you can sow daikon earlier in the spring. But be careful because early sowing and high heat can damage the plant and in that case it could be left without set fruits.
Water
Daikon likes a little more water because otherwise its tuber is not of good quality. However, water should be dosed carefully because too much water can cause the tuber to rot.
Plantation maintenance
It will take an average of two months for daikon to fully ripen. It is most often sown as a side crop (after some other vegetables).
If the weather conditions do not meet this, do not sow it early because it may flower immediately and grow into a tree.
You should be careful when planting and first check the quality of the soil. It is known that daikon cleanses the body of poison by expelling harmful substances from it, and it does the same with the earth. It will clean it of all impurities and pollution, in which case its tuber will turn black and become inedible. Therefore, the tuber is an excellent tester of soil quality. If you want to be sure that the soil is safe for cultivation, plant daikon and see for yourself!
The land around daikon plantations should be regularly maintained and weeded. During the growing season, pour compost tea over the plant several times.
Heavy fertilizers rich in nitrogen are not recommended because they could cause the plant to develop large leaves, which, on the other hand, will negatively affect the development of the fruits.
Harvest
Daikon is harvested during October and November as needed. There is no need to harvest all the daikon right away because it tolerates colder conditions well. You will be able to harvest it regularly until the temperatures drop below -5°C. Then harvest all the remaining daikon from the garden, as a severe winter could damage it.
Storage
Daikon can be eaten immediately, canned or stored for half a year in a dark and dry place.
How to grow daikon as microgreens
Growing daikon as microgreens is a great choice if you haven’t planted microgreens yet. For cultivation, you will need good and preferably organic seeds, a plastic container and soil. Sow daikon in good quality organic soil, which will then grow organic plants that are safe for consumption.
Fill plastic containers (from ice cream or cakes) with soil that needs to be pressed down slightly. After that, place the seeds in it, which should occupy 70% of the container. The reason is that the plants need to grow densely, side by side, so that they cannot lie down when they grow and become heavier. However, make sure that the planting is not too dense. In this case, mold may appear.
Poke holes in the bottom with plastic containers so that the water can drain freely.
After sowing, spray the plants with water, but be careful not to overdo it. Cover the containers with foil, which you secure with a heavier object. This way the seeds will grow evenly.
Put the containers in a warm place with a temperature of 23 to 25°C and keep them like that for four days. Lift the cover and check the condition. The plants should start to sprout. If this has happened, move them to the sun. At that moment, they will need the sun to grow and take on a beautiful green color.
After ten days, the plants are ready for consumption. Harvest them with a knife or scissors when they have real leaves. Cut the plants close to the ground.
After harvesting microgreens, it is recommended to eat them fresh. In case you want to leave a portion for later, you will be able to keep it in the refrigerator for a week. Do not wash the herbs before, but only before consumption.
Medicinal properties
If you have digestive problems, try to consume daikon as often as possible, which is full of enzymes. It stimulates the work of the kidneys and bile.
Since it binds toxins and heavy metals, it is most often used for the purpose of detoxification and cleansing the body and as an aid in weight loss. In addition to helping to fight excess weight, it will also remove cellulite deposits. It has low caloric value, only 18 calories can be found in 100 grams.
Along with many vitamins and minerals, potassium, iron and vitamin C lead the way.
Did you know that daikon leaves are medicinal? Do not throw them away, but use them for medicinal baths. Immerse yourself in a daikon leaf bath and rid your body of toxins and stimulate your metabolism.
Baths made from daikon leaves are also recommended for all female ailments such as inflammation of the ovaries and uterus, for alleviating pain during menstruation, and for inflammation of the urinary canals and bladder.
Grated fresh daikon will help you get rid of pain. It is enough to grate it and put it on the painful place. After a while, daikon will draw out the pain and inflammation.
Daikon in cooking
Daikon has a neutral, yet aromatic and spicy taste that is similar to radish and radish (that’s why it’s called white radish). It is best to consume it fresh or canned, because when cooked it becomes similar to turnips and loses its aromaticity.
You can add it to soup, stew, cereals, and it is often pickled and used as such throughout the winter.
If you decide to cook it, add it to the dish towards the end of the heat treatment so that it retains most of its medicinal properties.
It goes well with all meat and heavier dishes, because its freshness and aromaticity alleviates their heaviness. Therefore, daikon salad is a great choice for a holiday lunch. It is easy to prepare, just grate it and sprinkle it with a few drops of lemon.
It is often consumed in Japan, since it is grown there a lot. It is served with traditional Japanese cuisine, usually with sushi or sashimi, simply sliced and unseasoned.
Daikon leaves are also consumed in a macrobiotic diet, but then only when young. As the leaves get older, they become tough and a little harder, and therefore tasteless.
Interesting things
Daikon is an excellent indicator of soil quality. Namely, since its roots can extract impurities and heavy metals from the soil, if daikon acquires black spots, it is not for use. Throw it away, and before re-sowing, work on the quality of the soil and its cleaning from metals and pesticides.
It is spread throughout East Asia, and it is widely grown in Japan, where it is also called – Japanese white radish. A special daikon cultivar is also known in Japan. Of the many species there, the most famous variety is the one whose root extends up to 35 cm into the ground, while its width is only 5 to 10 cm.
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