The most popular types of black radish and its cultivation

Description

Black radish is a two-year vegetable crop of the Cabbage family. In the first year, the plant forms a root crop and a rosette of basal leaves, and in the second, it expels a high (up to 60 cm) erect stem with an inflorescence, from which a pod with seeds is then formed. The leaves of the radish are lyre-shaped, dissected, green or grayish in color, slightly rough. The flowers are small, purple or white, collected in racemose inflorescences. The fruits of the plant are long pods containing up to 10 g of black globular seeds.

Only root vegetables are used for food, the shape of which is round, oblong or conical. The weight of root vegetables can vary from 180 to 500 g, the diameter is 8-10 cm for round vegetables and 4-5 for long ones.

The skin is thin, but very dense, black or dark gray in color. Under the peel there is a white juicy pulp containing many useful substances, vitamins and biologically active compounds. Taste of radish is similar to radish, but due to the high content of essential oils, it has a pronounced burning aftertaste.

The birthplace of the radish is Asia. In the CIS countries, only its cultural species grow. Propagated by seeds, which are sown in early spring for summer harvest, and in the second half of summer for winter harvest, however, most varieties of black radish are winter, therefore harvesting is carried out in late autumn. Vegetables are stored very well and for a long time, which allows them to be consumed from autumn to late spring.

Video "Everything about black radish - from seed to harvest"

From the video you will learn how to properly grow a radish.

Growing

Agrotechnics and caring for black radish are not particularly difficult. The culture is frost-resistant, so its cultivation is possible in any, even the coldest climate. For the summer harvest, the radish is sown in late March - early April, but since most varieties are winter varieties, the sowing of black radish is carried out mainly in mid-July in order to get a harvest by autumn.

Even a novice vegetable grower knows how to grow black radish. First, you need to prepare a site for planting a crop - for summer sowing, a garden bed is prepared in the spring: it is dug up to 25-30 cm, and fertilized (humus, compost, superphosphate, potassium salt) if the soil is not fertile enough. If sowing is carried out in the spring, then the preparation of the beds is carried out in the fall. Root crops grow well in loose loamy or sandy loam soil with neutral acidity, so it is desirable to achieve such characteristics in the allotted area.

When the bed is ready, holes or rows are made in it, in which seeds are planted in nests (3-4 pieces each). For radish, planting according to the 20x40 scheme is preferable, where 20 cm is the distance between plants, and 40 cm is the distance between rows, but varieties with long roots can be planted denser.Seeds are planted in moist soil to a depth of 2-3 cm, covered with earth, slightly compacted. To make it easier to care for plants, many growers mulch the garden, but this is not necessary. The sprouts appear quite quickly - on the 5-7th day, and if under the film, moreover, the seeds were germinated, then it is possible after 3 days.

Further care of the radish consists in regular loosening and weeding (if there is no mulch), watering as needed, 2-3 dressings during the growing season. As a top dressing, you can use special complex soluble mixtures "Aelita - vegetable", "Kemira". During the ripening period of root crops, it is necessary to add potassium - the taste of vegetables depends on this element. The crop is harvested as the root crops grow to the desired size. The ripening period of black radish depends on varietal characteristics and can be 65-100 days.

Radish varieties

A simple consumer might think that black radish is a separate variety, but this concept is generalized. Radish with black roots, like other types of crops, has many varieties and hybrids, the most common of which are:

1. Winter black. The most popular and long-cultivated winter variety. The roots of this radish are the richest in mineral salts, vitamins and essential oils (as evidenced by their pronounced bitter taste), and in terms of useful properties they are comparable to garlic. Medium late (75-100 days) ripening variety. The root crop is round, large (240-500 g), the surface is smooth, black in color. The flesh is white, very dense, with a spicy taste. The radish is perfectly stored, intended for winter use.
2. Murzilka. Late (90-100 days) variety for winter use. Root crops are round, rather large (diameter 8-10 cm, weight 210-300 g). The peel is grayish-black, rough, dense. The pulp is white, juicy, medium-sharp. In cool conditions, root crops are perfectly preserved until spring.
3. Draft. Late-ripening (100-110 days) winter variety of domestic selection. Root crops are large (up to 340 g), even, rounded. The rind is black, rough. The pulp is dense, very juicy, delicate, sweetish-spicy taste. The radish of this variety has an excellent presentation and is stored for a long time.
4. Night. A mid-season (70-85 days) domestic variety, included in the State Register of the Russian Federation. Designed for private and industrial cultivation. Root crops of an attractive appearance: round, leveled, intense black color. Average weight 230-350 g, white pulp, soft, slightly spicy taste, very juicy, crunchy. The yield of the variety is 3.5-4 kg / 1 sq. m. Stored for a long time, well transported.
5. Black woman. Another winter variety included in the State Register as a crop intended for cultivation in subsidiary plots. Ripening period 75-90 days. The leaves are grayish-green, the rosette is compact. Root crops are large (up to 300 g), round, slightly elongated, black in color. The pulp is creamy, dense, with a mild taste. Suitable for summer cultivation and autumn harvest.
6. Black dragon. Medium early (50-65 days), black radish with dietary properties and mild, mild taste. Root crops are long (12-17 cm), cylindrical, pointed towards the bottom, of average weight (150-210 g). The peel is smooth, black, the flesh is white, firm, but very juicy. Stored for a long time without loss of taste, suitable for winter consumption.
7. Healer. Mid-season variety (75-85 days) of domestic selection. Root crops are rounded elliptical, large (up to 280 g). The peel is black in color, the flesh is white, crispy, medium sharp. The yield is high - up to 4.5 kg / 1 sq. m. Stores well during the winter.
8. The Queen of Spades. A mid-season variety (62-70 days), intended for winter consumption, is included in the State Register of the Russian Federation. The root crop is cylindrical, pointed, large in size (350-500 g). The rind is black, dense, the flesh is light, the taste is slightly spicy. The variety is resistant to the formation of arrows, minimal maintenance is required.The yield is high - up to 6 kg / 1 sq. m.

Beneficial features

The healing properties of black radish are recognized not only by folk, but also by traditional medicine.

Of all natural products, it has the most powerful therapeutic effect, and, in fact, is a natural antibiotic due to the presence of glycosides in roots - substances with antimicrobial action.

The inclusion of radish in the daily diet helps to significantly improve the general condition, strengthen the immune system, heart and nervous systems, and look younger.

Since ancient times, black radish has been used as a folk remedy for the treatment of:

• colds and viral diseases (sore throat, runny nose, cough, including whooping cough) - radish juice with honey effectively relieves coughing attacks, and gruel from grated pulp can be applied instead of mustard plasters for pneumonia;
• to restore and cleanse the liver - fresh juice has an excellent choleretic effect;
• pain and swelling in the joints - radish juice with honey, vodka and salt, when rubbed in, quickly relieves pain, the mixture can also be consumed internally;
• to improve digestion - juice and salads from fresh root vegetables eliminate congestion in the stomach and intestines, kill bacteria, restore flora, remove toxins;
• cleansing blood vessels from cholesterol
• strengthening hair, nails, enhancing their growth - the juice and gruel of root vegetables are rubbed into the skin;
• to stop the growth of malignant tumors.

  

  

  

The most healing remedy for most diseases is radish juice mixed with honey. Drinking a glass of the drink every day, you can get rid of vitamin deficiency, regulate the water-salt balance and restore metabolic processes. It is useful to include root vegetables in the menu in spring, when the body especially needs vitamins and minerals. Remember that in terms of the content of esters and phytoncides, which determine the bitter taste of a vegetable, radish is comparable to garlic and horseradish, so include a healthy product in your diet as often as possible.

Video "Useful properties of black radish"

From the video you will learn what medicinal and useful properties a radish has.