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Green radish is related to daikon, radish and black radish. Unlike the black sown radish, the green one is not so popular. It was forgotten by many gardeners, although it contains many useful substances.
In the article we will tell you what kind of root crop it is and what are its features. Here you will see photos of this plant, find out how it differs from the usual black radish, what it consists of and where it was bred. It also talks about the beneficial properties of this plant, as well as how to grow it and store it after harvest.
Description and characteristics
Green radish - vegetable root of the Cruciferous family... It has an elongated or round shape, the skin and flesh are green.
The culture is cold-resistant, does not require constant heat. Sown seeds are capable of sprouting already at a temperature of 2 ° C. The optimal temperature regime starts above 20 ° C. The sprouted sprouts can withstand short-term frosts down to -3 ° С if necessary. Cooling down to -5 ° C is not scary for adult plants.
A rich harvest of green radish grows in constantly illuminated areas with loamy or sandy loam fertile soils. When germinating this type of radish, care should be taken that the soil does not dry out. The soils are well loosened, since the root crop has a weak root system and large fruits.
There are winter and early varieties of green radish. Early early ripening varieties are sown in early spring, and winter varieties not earlier than mid-June (in this case, they will grow well, the fruits will grow large and tasty, long storage will be available).
This is how the root crop looks in the photo.
What is different from black?
The two root vegetables have similar names, may be similar in shape, but otherwise have many differences.
|Characteristic||Green radish||Black radish|
|Fruit color||Pale or bright green tint||Brown, dark gray|
|Pulp color||Pale green||White|
|Taste||Spicy, soft and neutral||Sharp and bitter|
|Content of nutrients||Contains fewer beneficial micronutrients||It contains more useful substances that have a destructive effect on disease-causing cells. Black radish is actively used in the treatment of viral and infectious diseases.|
|Scope of application||Cooking||Mainly used for medicinal purposes|
|The presence of contraindications||None, but people with gastrointestinal diseases need to be careful||Contraindicated in diseases of the gastrointestinal tract|
History of appearance
There are two points of view of the appearance of this vegetable:
- The homeland of the green radish is the city of Margilan, located in the Fergana Valley, Uzbekistan.
- The country of origin of the root crop is Japan.
The radish was grown by the Romans, Greeks, Egyptians... These peoples appreciated the radish for its taste and medicinal properties. The ancient Egyptians made oil from radish seeds. In Russia, the green root crop was very popular among the poor peasants.
Green radish is widespread throughout the warm part of Asia.
Green radish contains B vitamins, but other useful trace elements are also present in the vegetable. The root vegetable contains:
- vitamin B1 has a beneficial effect on the endocrine and nervous systems;
- vitamin B2 maintains visual acuity and tissue structure;
- vitamin PP (nicotinic acid) affects the smooth functioning of many body systems, strengthens the immune system, increases resistance to stress.
The content of the radish is noted:
- essential oils;
The peel of the vegetable is rich in vitamin C.
Benefit and harm
The useful properties of a green root vegetable include:
- gentle bowel cleansing;
- improving the work of the heart and blood vessels;
- lowering cholesterol levels;
- elimination of cholesterol plaques by decomposition;
- increasing the tone of the body;
- stimulating appetite;
- normalization of metabolism;
- increased hemoglobin;
- lowering blood sugar and blood pressure;
- normalization of the human nervous system;
- restoration of the body's defenses;
- increased energy;
- reduction of blood loss and pain syndrome in women during critical days;
- strengthening bones, hair and teeth;
- improved vision;
- removal of toxic substances from the body.
Contraindications to the use of green radish:
- Diseases of the gastrointestinal tract (chronic ulcers, gastritis and others). Consuming radish in the presence of such problems can cause the development of new ulcers, as well as cause internal bleeding.
- Pregnancy and lactation... It is better for a pregnant woman to give up the use of green radish, since the essential oils included in its composition can cause a miscarriage. When breastfeeding, the radish eaten affects the taste of the milk (bitter taste), which may not please the baby.
- Individual intolerance... It is manifested by symptoms of an allergic reaction: rash, redness and others.
You can find more information on the health benefits of green radish and contraindications here.
The medicinal properties of this vegetable are helpful in treating the following health problems:
- cough (remove the top of the root crop, pour honey into the core, insist);
- cold (grated radish is poured into a jar, tightly closed, used for inhalation);
- diabetes (make vodka infusion with radish);
- inflammation of the gums (rinsing with root vegetable juice);
- hypertension (regular consumption helps to lower blood pressure);
- burns, bruises (leaf gruel is applied to wounds, and grated radish with honey is applied to bruises and bruises).
Green radish in combination with honey has many beneficial properties, providing the body with valuable substances and helping in the treatment of many diseases. We talked in more detail about what such a remedy helps from in this article.
Names of varieties and species
Next, we will consider what the varieties of green radish are called and what are their features.
|Type of green radish||External features||Internal features|
|Watermelon||Hybrid radish, subdivided into three types:|
The name of the vegetable reflects the peculiarity of the color of the pulp, similar to the color of the pulp of a watermelon
|The fruit is of medium firmness, medium level of juiciness. The outside of the vegetable is bitter as it contains mustard oil. The heart is sweet|
|Margelanskaya (Chinese, Loba)||Fruits weighing up to a kilogram, bright green color of the top, green, red or white flesh||Juicy, delicate taste, does not contain rare oil. Strong antibacterial action|
|Green||Medium fruits, color green, moderate, light green flesh||The taste is tart, slightly bitter. It is used to cleanse the body|
Features of planting, care and storage
Many are interested in how to grow green radish. This process is divided into the following stages:
- Seed preparation... The day before sowing, the seeds are sorted, soaked in a solution of boric acid for a couple of hours.
- Soil preparation... A suitable site is chosen (illuminated, without shadow zones), dug up (there is no need to loosen clods of earth). Fertilize the soil with lime (200 g per 1 sq. M).
- Sowing... Dig holes at a distance of no more than 20 cm from each other. Place up to 4 seeds in each well.
- Care... When sprouts germinate, strong (bright green) are selected, the rest are pulled out. Young sprouts are sprinkled with ash to protect against pests and diseases. Great importance is attached to abundant watering. In the hot season, watering is carried out twice a day (morning and evening).
- Collection and storage... Harvesting begins with the onset of the first frost. Root crops are pulled out of the ground by cutting off the leaves. Small roots (2 cm) are left. The radish is left to ventilate, after which it is stacked in layers in boxes. A layer of sand or ash is poured between the fruits. Store in a cellar with a temperature not exceeding 3 ° C.
Diseases and pests
The danger is represented by diseases and pests that infect representatives of the cruciferous family.
|Disease, pest||Description||Control methods|
|White rot||The affected areas become watery, discolored, covered with a white coating||Crop rotation, spraying with 1% Bordeaux liquid|
|Gray rot||A fungal disease that often develops during storage. A gray fluffy bloom forms on the fruit.||Use of preparations containing glyocladeum (a fungus that devours other mushrooms)|
|Radish Mosaic||Virus causing systemic mottling of vegetable leaves||Removal and burning of diseased plants|
|Powdery mildew||Development of white bloom on the outside of the leaves. Over time, the leaves become deformed and dry out.||Crop rotation, isolation of seedlings in space, treatment with special preparations|
|Downy mildew (downy mildew)||The formation of light specks, growing over time. A grayish-purple bloom appears on the spots||Removal and burning of infected plants|
|Blackleg||The top of the fruit and the lower part of the stem turn black and become thin and weak, a powdery white coating is formed. The flesh of the root vegetable also darkens||Thinning of plants, changing soil, processing with 1% Bordeaux liquid with adding a layer of sand after the procedure|
Use by children
Children are allowed to eat green radish from the age of 3, but only if the child has a weakened immune system, frequent colds. If the child has no health problems, you should not eat the green root crop until the digestive system gets stronger.
A heat-treated root vegetable, better suited for feeding a baby (boiled, steamed).
Green radish is a healthy vegetable root vegetable that can become not only a tasty addition to food intake, but also cure some diseases if it is used correctly. It should be eaten up to four times a week. This will help promote health and add some variety to the diet.