Chinese radish. Growing Chinese radish
The radish has been cultivated by mankind since ancient times, there are references to its cultivation both in Ancient Egypt and ancient China. Each nation cultivated its own varieties of radish. The peculiarity of the radish depended primarily on the source material - wild forms and varieties, and on taste preferences. Therefore, it is not surprising that we come across varieties of radish from vigorously bitter to honey-sweet.
History of origin, national economic significance.
Over time, and depending on the centers of cultivation, even varieties of radishes stood out. In China, they cultivated the so-called Chinese variety, which is known to us as Lobo. It is also called Margelan radish. She got such a name from the fact that Chinese merchants could not bring the sought-after Chinese radish to Europe along the Great Silk Road, and therefore they acted truly with Chinese resourcefulness. They began to cultivate it along the route of the caravans. The city of Margelan turned out to be the most suitable, from which sweet root crops were delivered to Europe without any problems, while it should be understood that the Chinese cunning did not tell customers that this vegetable was cultivated not so far from their native walls.
In China;; (lobo) used as common name for various varieties of radishes and radishes (Raphanus sativus), and sometimes other root crops. For example, ;;; (bailobo, "white lobo") - white radish (daikon), ;;;; (intao lobo, i.e. "cherry lobo") - radish, ;;; (hunlobo, "red lobo") or;;; (khulobo, "Central Asian/Middle Eastern lobo") - carrots.
In Europe, lobo began to be grown only in the 12th century. And it is worth noting that it has taken root on the European continent and even entered some national dishes.
Now it is not exotic and we have a large range of varieties adapted to our conditions. Therefore, let's study together this uncomplicated, but very healthy vegetable and give him a little space in our beds. And it’s worth doing it, because get a grasp of how much useful “good” is included in its composition.
The calorie content of lobo per 100 g of the product is 21 kcal. In addition: Proteins - 1.2 g; Carbohydrates - 4.1 g; Ash - 0.8 g; 0.2 g of mono- and disaccharides and 0.5 g of starch. Vitamins per 100 g: Vitamin B3 (PP) - 2.2 mg; Vitamin A - 10 mcg; Vitamin B1 (thiamine) - 0.8 mg; Vitamin B2 - 0.2 mg; Vitamin B5 - 2.2 mg; Vitamin B6 - 0.3 mg; Vitamin C - 30 mg; Vitamin E - 2.1 mg; Biotin - 19 mcg. In addition, the following macronutrients are contained: Calcium; Magnesium; Sodium; Potassium; Phosphorus; Chlorine and sulfur. Lobo is also rich in trace elements, whose list is also quite impressive: iron, zinc, iodine, copper, manganese, selenium.
Accordingly, depending on these micro-macroelements and other substances, the benefit and nutritional value that lobo possesses depends.
Botanical description and biological features.
Radish Lobo - annual ( early ripe varieties) and biennial (winter varieties), cross-pollinated plant of the cabbage family.
Lobos are dominated by varieties with broadly or narrowly shaped, entire lobed leaves dissected into 3-12 pairs of lateral lobes. The leaf rosette consists of 10-15 leaves.
Root crops are flat-round, oval, cylindrical and elongated-cylindrical with white, green, red and purple, as well as purple color, which is typical only for lobos. The mass of root crops is from 300 g to 10 kg.
The stem is branched, grows up to 1 meter. The flowers are white, pink, purple, collected in racemose inflorescences. The fruit is pod, cylindrical. Seeds are brown oval, large. Their shelf life is 4-6 years. The skin of the root crop is green and white
Lobo is a long daylight plant that loves well-lit areas. However, for the formation of an average level of productivity, it is able to tolerate partial shading, and therefore is ideal for sowing in combined beds.
Lobo is a cold-resistant plant - seeds begin to germinate at +2...+3 °С. The optimum temperature for the emergence of sprouts is 20-25 °C. Seedlings tolerate frosts down to -3...-4 °C. Mature plants stand for a short time at -5...-6 °C. The optimum temperature for the development of root crops is +18...+20 °C. Tolerates lobo and hot spells, however, if these are prolonged, the roots may become hard, dry, and bitter in taste.
Demanding on moisture, especially during the period of formation and growth of the root crop. Regular and sufficient watering- the main condition for obtaining a good harvest. Lack of moisture impairs the taste, as the flesh becomes bitter and dry.
Site selection, soil preparation, fertilization.
Lobo should not be grown after cabbage, radishes, carrots, beets, horseradish. The best predecessors are - garlic, onions, cucumbers, legumes, dill, potatoes. Can be sown after harvesting early crops or between rows of potatoes, onions, cucumbers. It can be returned to the same place only after 4 years.
The soil pH prefers 5.8–7.2. The mechanical composition of the soil: light and medium.
The site must be leveled, cleaned of weeds and fertilized - use humus (4-5 kg per 1 m2), superphosphate (15-20 g per 1 m2), potassium chloride (10 g per 1 m2). After fertilizing, dig the ground onto a shovel bayonet or plow it. It is best to add potassium and humus in the fall, and leave phosphorus in the spring for application under pre-sowing treatment soil. Then nitrogen fertilizers should also be applied - ammonium nitrate - 10 - 15 g per 1 m2.
You can generally refuse to apply mineral fertilizers, but then you need to make a 2-3rd dose organic fertilizers- 10-15 kg of humus (compost). Nitrogen fertilizers can be replaced with infusion chicken manure. Also, if you refuse mineral fertilizers, feed only with infusions of mullein or wood ash.
If there is not such an amount of compost, then I recommend making it for each square meter 2-3 cups of wood ash.
In addition, do not forget about the need to use green manure crops that will enrich your soil. a large number organic residues, improve soil structure and in almost all matters will have a positive effect on the cultivation of any crop (remember the predecessors). In the case of lobos, the ideal green manure crops will be cereals or legumes (clover) plowed in from autumn and decomposed enough by spring.
Varieties. Seed preparation and sowing.
Varieties are early, medium and late. They are also divided into varieties intended for use as food leaves - the so-called salad.
Lobo varieties, many - there are at least 21: Teffi, Northerner, Raspberry ball, Margelan, Chinese local, Pink ring, Misato Red, White, Wild, Lebidka, Sweet, Green, Wang Zhao Hong, Xiang Touqing, Xiao Ying Zi Lobo, Troyandova, Mistress ...
We will not delve into the description of all varieties, but we will limit ourselves to only a few, while I would like to remind dear readers that when choosing a variety, you should not rely on articles on the Internet, but on zoned varieties - you can find them at the local seed inspection.
Troyandova. Oval root crops, pink. Weight 670-700 g, with tender pulp. The taste is pleasant, juicy, with bright shades. Vegetation period 80-85 days. Productivity - 6-7 kg per 1 m2. The lightness is good.
Margelan. Early (60-80 days), heat resistant variety. The root crop is dark green with a white tip, wide-cylindrical, 9-16 cm long, 7 cm in diameter, weighing 220-400 g. The pulp is white or light green, juicy, slightly bitter. Keeping quality during summer sowing during the period winter storage good.
Severyanka Variety for use in fresh during the autumn-winter period. Early ripe (60 days). The root crop is obovate, with a sharp base, pink, the head is large, flat. The pulp is tender, juicy, sweet-spicy taste. The weight of the root crop is 500-890 g. Taste qualities are good.
Oktyabrskaya-1 Vegetation period 70-75 days. The root crop is round-oval. The peel is white, the head is green. The pulp is white, tender, juicy, mild-spicy taste.
Lebidka. elongated root crops white color- 520-580 g, with tender juicy pulp Vegetation period 85-90 days. Productivity - 7-8 kg per 1 m2. The variety is suitable for long-term storage. stored for a long time.
Red Heart The root vegetable is greenish white on the outside and fiery red on the inside. The pulp is juicy, tender, excellent taste, without bitterness. Fruits weighing up to 1 kg. During spring sowing, high-quality root crops are obtained, which are poorly stored, therefore, for winter storage, seeds are sown in June.
The timing of sowing determines the early maturity of the variety and weather, but most often sown in two terms: in late April - early May; in the first half of July.
Sow according to the following schemes: flat surface row sowing with row spacing of 50-70 cm; on the ridges - between the lines 30 cm for early and 50 cm for mid-late varieties; sowing on beds 110 cm wide in 4 rows with a distance between them of 30-35 in which seeds are sown in nests of 2-3 pieces. The distance between the nests is 15 cm.
Sowing depth - 1.5-2 cm with obligatory mulching.
Immediately after sowing, it is recommended to carefully water the soil and carry out either mulching or covering with a film (non-woven material).
Care
Lobo shoots at favorable conditions will appear in 3-5 days. The main danger during this period is damage cabbage fleas. When they are found, it is worth pollinating the plants with ash or tobacco dust. Or use recommended pesticides. Protection against pests must be kept under special control, since in addition to the main harm in the form of damage to crops, they are also carriers of diseases from single-family plants. When working with chemical compounds, you should carefully read the instructions and work in strict accordance with scientific recommendations, and not the advice of Nyura's neighbor, who wisely said - and I pour three ampoules at once. Remember that despite the abundance of pests, any treatments stop 30 days before harvest, and when using leaves, do not use chemicals at all.
When shoots appear, they start processing the row spacing, loosening the soil is carried out every 10-12 days. To keep the crops loose and clean, weed them regularly.
After germination and the first loosening, it is necessary to thin out the plants: 1st time in the phase of 2-3 true leaves at a distance of 4-5 cm, 2nd time - after 20-30 days. This should be done because during early spring sowing on compacted soils, as well as when thickening in dry years, lobos, like other types of radish, form flower-bearing stems, which means that you will not see a root crop. Plants that have begun to stem are pulled out.
When the root crop reaches a diameter of 4-5 cm or the leaves acquire a pale color, the plant must be fed with a solution of mullein (1: 5) or ash - 200 - 300 grams of ash insist in warm water day, mix thoroughly and water under each plant.
In dry weather, crops are watered. It is best to sprinkle or water directly under the root crop. Early spring crops of radish are watered 2-3 times, summer 4-5 times with an irrigation rate of 20-30 liters of water per 1 m2.
Cleaning.
The timing and method of harvesting will depend on the purpose for which the lobo was sown, if for fresh use in summer period, then they start harvesting when the root crops reach a diameter of 5-6 cm, and this is carried out selectively, as they mature and culinary preferences. For these purposes, use early varieties harvested 40-60 days after germination. It is not advisable to leave them for a longer period, as they quickly outgrow, grow coarse, lose taste qualities and nutritional value. If you need leaves, you can tear them as soon as they get an acceptable size. This should be done selectively, without leaning on one plant. Although if your goal is precisely the leafy part, then as they say: "The owner is the master."
In the case of cultivation of lobo for the purpose of storage and consumption in the autumn-winter period, it is worth knowing that, like other representatives of cabbage, it is not very afraid of short-term autumn frosts. But this does not mean that you can be late with the cleaning.
In contrast to the summer phased “pulling out” of lobos, crops intended for autumn-winter consumption and long-term storage, it is best to clean in one step. This is done on a dry, sunny day before the onset of frost in late September - early October. Root crops should not be allowed to freeze, as they will not be stored well.
When harvesting, the soil must be shaken off, small roots removed. Leaves are cut with a knife, leaving petioles up to 2 cm. After drying, it is worth sorting the root crops - leave the damaged and small ones for consumption now, and store the strong and healthy ones for storage. sorted and stored.
Storage.
The most important guarantee of the safety of the harvest grown with labor and love is the observance of all the subtleties of cultivation technology. Following the recommendations for growing lobos, carrying out all the necessary treatments and top dressing, you get a healthy, full-weight crop, which will be stored as expected.
It is important to first decide when and how much you want to eat lobo - this will allow you to make the right decision on how to store it. You can store different ways, which depend on how long you are going to do it. Lobo root crops are poorly differentiated on the basis of keeping quality.
Fridge
Wash the lobo and place the root vegetables in a vegetable box, this will keep them for up to a month. The second way to store lobos in the refrigerator is freezing: grate, pack in bags (try to immediately lay in portions so that you don’t have to rack your brains about what to do with the unused thawed part of the root crops) and put in the freezer - this will allow you to save until the next harvest.
On the balcony or in the back room
In a special box (a wooden box lined inside with a thick layer of heat-insulating material) on the balcony, you can store lobo radish for several months without any problems to enrich the autumn-winter diet with vitamins. In a dry utility room, it is worth putting the lobo in cardboard boxes and storing it there for a period of no more than 1 - 1.5, then weight loss will begin.
Cellar or basement
Lobo can be easily stored in the basement or cellar. Do not forget that the cellar must be thoroughly disinfected and dried before laying the crop. Extermination and preventive measures should also be taken to exterminate rodents that can cause a lot of trouble in winter. Better to keep in wooden box pouring sand - pour 3-5 cm of sand on the bottom and lay the vegetables so that they do not touch, pour sand and lay another layer - and so on. With this method of storage, it is important to monitor the humidity - at high temperatures, it can rot, and when dried, it will lose moisture and dry out. It is well stored in boxes without sanding, stacked up to 5 tiers. However, in the sand it is preserved better and longer.
Also, this root crop is stored without problems in cellars, cellars, along with carrots and potatoes, placed in bulk in bins up to 1 m high. Storage temperature should not be lower than 0 ... + 2 ° С, relative humidity - about 90%.
In winter, you need to regularly visit the basement and carefully inspect the stored crop. Before the onset of big frosts, it is worth closing the vent or even covering the notches with vegetables with a warm blanket. In the event of a rise in humidity, open the vents or sprinkle lime on the floor to absorb excess moisture.
Anyone who does not have a cellar can store root crops in a film bag, placing it in a frost-free room (corridor) and maintaining a temperature of 0 ... + 1 0С.
In an extreme case, you can store lobo in a small pile, but there will be problems with dredging root crops during the frosty period.
Seed production.
My attitude to crop seed production is that you should not spend effort where you can limit yourself to a small amount. Once again, I advise you to spend time and a small amount of money on purchasing seeds from a trusted seller (it is better to take directly from the manufacturer), but among our gardener brother there are many true fans who are able to accomplish a feat even where no one expects it.
Therefore, I give you briefly the technology for obtaining seeds on own site. Let me explain right away that the first year of seed production is nothing special except for attention and care, it does not differ from food crops. I will immediately move on to the storage of queen cells and the further chain of seed production.
Summer varieties of lobo are plants with an annual type of development; after the formation of root crops, they are able to form flower stalk and form seeds. Winter varieties are biennials; in the first year of life, they form roots, and in the second - flowering stems and seeds.
For guaranteed seed production, it is best to focus on growing lobo in a two-year regime, then a cold summer, which can cause seeds not to ripen, will not be able to prevent you from getting the desired result.
Healthy, typical for this variety in shape and color root crops are selected for storage. The storage of queen cells is different from the storage of root crops left for food. In queen cells, it is necessary to leave leaf petioles 1-2 cm. They must be interbedded with sand, the optimum temperature for storage will be 1-20 C, at a lower temperature, the buds that are outside and not protected by anything are damaged. The temperature should not exceed 3-4 0C, as a premature start of dormant buds is possible.
For planting seed plants, early warmed up, warm, wind-protected areas are taken away. The soil is carefully cultivated, leveled and fertilized (for 1 m2 - 4-5 kg of humus, best in autumn for digging, 30 g of superphosphate and 25 g of potassium salt. It is important to plant all the mother liquors in a short time - best of all in one day.
It is worth planting only healthy root crops in early May in warm, well-moistened soil according to the scheme 70 * 30 cm. Sprinkle the heads of root crops with a layer of soil of 1-2 cm.
Care throughout the season is carried out in the same way as for ordinary crops and includes the same operations - after planting, water abundantly - 2-3 buckets per 1 m2, then repeat the procedure every week (depending on the weather, of course). The rest is weeding, row spacing loosening, protective measures, the same as in the first. It is important to do this carefully and pay special attention to disease prevention and timely pest control, which, in addition to direct harm, are also carriers of diseases.
Also, for the season, spend 2 top dressing - with a solution of mullein (1: 5); the second top dressing at the rate of 20 g of potassium salt and 30 g of superphosphate per 10 liters of water with the addition of 1-2 microfertilizer tablets. If you are a supporter organic farming, then fertilizing with mineral fertilizers is quite acceptable to replace with 2 cups of wood ash - dissolve in a bucket of warm water, insist for a day, and then water 0.5-1 liter for each plant.
Hilling is carried out between the rows before closing the plants.
Before flowering, we carry out seed-growing activities - we remove atypical, diseased, “underdogs”, we destroy wild radish and quarantine weeds at a distance of spatial isolation.
They start harvesting when the seeds turn light brown - somewhere in the 2nd half of August. Since ripening occurs unevenly, they are selectively harvested and allowed to ripen for 7-10 days, hanging under a canopy (and under them a film or awning so that the crumbling seeds are not lost). Then seed plants thresh. Seeds are dried and cleaned of impurities.
Seeds should be stored in tightly closed glass, tin containers or tight bags in dry, well-ventilated areas. Protect your change from rodents. And yet, do not forget to sign them indicating the crop, variety, harvesting period and number of seeds. Memory is good, but as they say: "A dull pencil is better than a sharp memory."
Use in cooking.
Lobo, being one of the closest relatives of the radish, is nevertheless devoid of a taste of bitterness, so almost everyone can eat it, stuffing their bellies to capacity, while smacking their lips with pleasure.
The simplest and most reliable dish of lobo radish is its young leaves - it is useful to eat light salads with them regularly before the main meal - this stimulates the production of gastric juice, increases appetite, and food is digested faster and better. Those who adhere to this rule do not have digestive problems and do not suffer from constipation.
It is good to use lobo for making all kinds of salads.
Salad "Eastern"
Required Ingredients:
2 medium lobo radishes;
2 carrots;
A handful of nuts;
A handful of sesame seeds;
3-4 garlic cloves,
Half a lemon.
Cooking.
1. Grate radishes and carrots.
2. Finely chop the garlic (pass through a press).
3. Mix radish, carrot and garlic.
4. Pour over the juice from half a lemon.
5. Sprinkle walnuts or seeds.
I can also advise you a recipe for a delicious pickled radish.
In the brine from pickled cucumbers, dissolve 2-3 tablespoons of honey, add a little mustard at your discretion. Thinly slice the lobo and put in the brine, put in a cool dark place.
A day later, the radish is ready.
In general, those who set out to start leading a healthy lifestyle and now eat right should take lobo into a special note. After all, surprisingly, it is this vegetable that can be replaced with potatoes.
The simplest (but at the same time unexpected) cooking method is fried radish. In the process of frying (let's say carcasses over low heat), bitterness disappears, the taste becomes tender and rich - it resembles a tender young cabbage stalk.
Lobo can also be cut into cubes and added to vegetable soup. For example, in borscht instead of potatoes. The radish in the soup has a much more familiar taste.
You can stew peeled radish with meat, instead of the same potatoes.
The advice for those who decide to eat right is the suggestion not to switch to lobo at the same time. It is best to start introducing the juicy root vegetable into your diet gradually, first combining it with other vegetables. But in any case, the use of lobo in cooking will make your dishes more original and healthy. Cook, experiment, eat healthy.
Use in traditional medicine
The fiber contained in the lobo stimulates the intestines, lowers cholesterol, promotes the removal of toxins, prevents dysbacteriosis, and helps with diarrhea.
This root crop is different in that it stimulates the appetite, stimulates the secretion of gastric juice and bile. Lobo is a source of vitamins, micro and macro elements, vitamins B1, B2, PP, pyridoxine, provitamin A, essential oils, amino acids and phytoncides. Thanks to the potassium and sodium compounds contained in it, it maintains the water-salt balance in the body, provides the tone of the heart muscle, normalizes the functioning of the kidneys and allows you to remove excess fluid.
In addition, it contains glucosonolates - sulfur compounds that have preventive properties in breast, colon, and stomach cancer. To obtain an anti-carcinogenic effect, you need to eat 50-60 g of this wonderful vegetable daily.
But I will draw your attention to the fact that the therapeutic and prophylactic effect of the use and use of lobo is achieved only through those chemical elements that are included in it. No magic or mysticism, just biochemistry.
I bring to your attention several recipes for proven folk remedies, but at the same time I emphasize - no amateur performance, the medicine is what the doctor prescribed or agreed upon. Therefore, before undertaking healing with folk remedies, it is necessary to consult with your doctor. In addition, keep in mind that every person is individual and what is suitable for one is not quite acceptable for another - so first check folk remedy and only then begin to lean.
The simplest application is the use of juice, which can be obtained in a juicer or pass the lobo through a meat grinder and squeeze the juice through gauze.
Fresh juice effective remedy for colds - it is good to use as an expectorant and prophylactic.
Lobo is also used as an antiseptic - for the treatment of purulent wounds and ulcers, and a local sedative - for muscle pain, radiculitis, neuritis.
To treat and relieve the symptoms of sciatica, rub the lobo juice or apply compresses to the affected areas.
Lobo has a strong urinary and choleretic properties, therefore it is used for the prevention and cleansing of the kidneys and their ducts from sand deposits and stones.
Lobo is a reliable and proven means for weight loss. The application for this is extremely simple - start replacing part of the daily diet with this vegetable. It has low nutritional value, so having a feeling of a full stomach, you can quickly lose weight.
It is worth remembering that any, even the most miraculous remedy, has contraindications. As for lobo, its use and use is not recommended in case of: gastritis with hyperacidity; peptic ulcer in an acute form; during infectious diseases with flatulence and increased gas formation; allergic diseases.
Use in cosmetology
Based on lobo, you can prepare cheap and affordable cosmetic products at home, the main spectrum of which is skin whitening, removing age spots and nourishing the skin. Here I will also repeat my favorite saying: "People of the world - be vigilant." You - this is the real Universe - are unique and unique, therefore, having read on the Internet another wonderful recipe for a magical ointment from roadside mud, do not rush to use it. You have a unique body that does not resemble anyone else, and therefore, how to say: “What is good for a Russian, then for a German ... in the morning headache". Therefore, having decided to use a lobo, be sure to conduct a "test drive" - on back side apply a little lobo gruel or its juice on the wrist and wait. If there are no harmful consequences, boldly forward, but with caution.
Skin pigmentation
The following recipe will help against skin pigmentation: grate a small lobo root on a fine grater, pour a glass of vinegar in a glass container and insist in a dark, cool room for 2 weeks (always in a dark, cool place). After strain, dilute with 1.5 liters. of water and apply as a regular lotion twice a day.
Acne
From acne, a mask prepared according to the following recipe will help. Lobo root crops - 200 gr. and turnips - 100 gr. peel and put to boil, after the water boils, reduce the fire and simmer for about 15 minutes. Allow to cool and in a blender prepare a homogeneous mass. To obtain a puree, apply evenly on the skin and keep for 30 minutes. Repeat this procedure a couple of times a week and soon your pores will be cleared, and acne will leave alone.
Skin rejuvenation
You can, of course, spend a lot of money on expensive creams and ointments (which is undoubtedly effective), but it’s better to sow a beautiful Chinese radish in the garden and make anti-aging masks on your own. To do this, mix finely grated Margelan radish with sour cream and apply for 20-30 minutes on cleansed face skin. Then rinse everything off with warm water.
Skin peeling
In 50 ml of grapefruit juice and the same amount of radish juice, add the same amount of finely ground salt. Use once a week, applying with light massage movements. Then clean everything with lotion with cotton swabs.
In general, this seemingly exotic vegetable will confidently step onto your site and take its rightful place there.
Growing Chinese radish
Margelan, or Chinese, radish - useful plant cruciferous family native to Japan. The radish oil gives the vegetable a radish flavor. Lobo radish is common in Korea, China, in the east of Russia, but with proper care, it will take root in any area.
cultivation
An early ripe crop is sown twice per season: in May and early July. The plant prefers neutral, slightly acidic soils rich in organic matter. clay soil saturate with peat or sand, sour - lime.
Source: Depositphotos
The Chinese radish suffers from cruciferous flea and cabbage fly
Useful predecessors - onions, cucumbers, tomatoes, legumes. Prepare the site for sowing in the fall:
- Dig the ground to a depth of 30-40 cm. Apply mineral, organic fertilizers.
- Fertilize the area with compost in the spring. Do not add fresh manure, so as not to spoil the taste of root crops.
- Soak the planting material in warm water for a day.
- Loosen the soil. Make holes 2–3 cm deep. Keep a distance of 50 cm between rows, 15 cm between holes. Add 4-5 seeds to each.
- Fill the holes with potting soil. Cover with polyethylene.
After 5-7 days, the first shoots will appear, after which remove the weak, damaged shoots, leaving one in each well.
Water spring seedlings every day as they dry out, winter seedlings - 3-5 times per season. Feed them with organic matter after planting, during the formation of root crops.
Destroy weeds, yellowed leaves. Hill the tops of plants to avoid attack by insects. At proper care radish gives juicy sweet fruits all year round.
Benefit and harm
The plant is rich in ascorbic acid, carotene, amino acids, nitrogenous and mineral substances, enzymes, vitamins B, PP. Contains no fat. Fiber and pectin normalize bowel function, relieve constipation, toxins.
Rare oil has a bactericidal and anti-inflammatory effect, improves the functioning of the digestive tract. The culture strengthens the immune system, treats arthritis, sciatica, and has a choleretic effect. Radish juice increases appetite, in combination with honey it is effective for colds.
The crushed fruits are used for local anesthesia.
Abuse of a vegetable causes active gas formation, bloating. Lobo radish is contraindicated for stomach and duodenal ulcers, pregnant and lactating women.
Margelan radish is a medicinal and dietary product, so take care of it properly to get a rich harvest.
Loba (lat. Raphanus sativus)- an annual or biennial crop, which is one of the varieties of sowing radish and belongs to the common Cabbage family. She also has other names - Margelan or Chinese radish.
Description
For most of the main parameters, the forehead resembles a daikon. However, Loba has a longer growing season. It often takes a year, and sometimes two (most often this is exactly what happens) to develop it. In the first year of life, from ten to fifteen rosette leaves and small root crops weighing from three hundred grams to half a kilogram are usually formed in the forehead. And the flowering of the forehead and the formation of seeds can be observed only in the second year of her life. As for annuals, they have full cycle development manages to keep within one growing season.The vast majority of Loba varieties are characterized by a much larger mass of root crops than for ordinary European varieties of radish. And the shape of root crops, depending on the varieties, can vary greatly - it can be either spindle-shaped or oval, or standard round. Yes, and the color of the root crops can differ markedly: there are purple, red, green, yellowish, white foreheads or foreheads with a huge number of a wide variety of transitional shades and tones. However, the pulp of root crops, which can be reddish, greenish or white, can also boast of a variety of palettes. And also the varietal affiliation affects the duration of the growing season of a given crop, which can vary from seventy to one hundred and twenty days. However, lobas of all varieties need regular watering.
Since there is much less rare oil in the forehead than in its European relatives, it has a less sharp and bitter aftertaste. And to taste, it is more like not a radish, but a well-known radish.
Where does it grow
The largest loba plantations are located in Uzbekistan, Japan and Korea with China. In addition, this crop is actively grown in the Far East. And the most popular varieties are currently considered "Raspberry Ball" and "Elephant's Fang".Application
Loba is quite suitable for consumption both fresh and as part of a wide variety of dishes: it can be boiled, salted, marinated and fried. Loba dishes will not do any harm to the figure, because the calorie content this product is only 20 kcal for every 100 g.The fiber contained in these interesting root vegetables helps to increase intestinal motility, which in turn helps to quickly cope with constipation. And the essential oils in the composition of the loba are endowed with a pronounced bactericidal and anti-inflammatory effect, respectively, the systematic use of this root crop gradually inhibits the active vital activity of various pathogenic microorganisms that have settled in the vastness of the gastrointestinal tract.
Among other things, the loba boasts an excellent choleretic effect, in connection with which it brings a lot of benefits in diseases of the gallbladder and liver. It also helps with low acidity of gastric juice.
For various inflammatory and catarrhal ailments, it is recommended to use root juice (necessarily freshly squeezed). And this juice is very good at helping with arthritis and sciatica. It can also be used to remove small pebbles or sand from the liver and kidneys - for this, twice a day, take a quarter glass of loba juice.
Contraindications
Eating too much loba is highly undesirable (especially fresh) - it is fraught with increased gas formation, bloating and some other troubles with the digestive system. And for people with a duodenal ulcer or stomach, the forehead is generally contraindicated.The radish is one of the oldest and most widespread vegetable plants in the world. Lobo is a Chinese radish. China and Egypt are considered to be her homeland, from where she came to Ancient Greece, and then to other European countries. In Russia, this vegetable is grown everywhere, but the sown area is small.
The nutritional value of radish roots is due to the presence of mineral salts, vitamins, as well as fibers, pectin, enzymes and essential oil, which contribute to better metabolism and digestion, cleansing the body. It is used to prevent certain diseases.
However, the radish contains many substances that give it pungency and bitterness, which deters its consumption. No wonder the people say: "The radish boasted that it was good with honey." That is why the elderly, as well as patients with stomach and duodenal ulcers, are not recommended to eat a lot of this "gorku".
These restrictions apply mainly to European radish varieties, which have a very sharp and bitter taste, but not to the whole species - radish, which unites three subspecies: European, Chinese (lobo) and Japanese (daikon).
The root crops of the lobo radish, as well as the daikon radish, are juicier, more tender and tastier compared to the varieties of the European subspecies. They contain little oil and therefore practically no specific bitterness. They are consumed not only fresh or seasoned, but also boiled, salted, pickled.
In addition, their roots are usually larger than those of the European subspecies, which means you can get more high yield. However, today these vegetables are little known in Russia and are almost never grown.
Radish is classified as a long daylight plant, it is prone to shooting. When the day lasts 15 - 17 hours or more, and even at the same time relatively low temperatures(+1…+10°С), plants quickly complete the vegetative period and proceed to the reproductive one, bypassing the phase of root formation.
Therefore, for successful cultivation radish a very important element of technology is right choice sowing dates, taking into account biological features varieties and climatic conditions of the region.
Unfortunately, to this day, many vegetable growers clumsily grow these plants and, as a result of shooting, do not get root crops. Some believe that the Chinese lobo radish and the Japanese daikon are not suitable for cultivation in the northern high latitude zone. This is due to the biological characteristics of these plants and their photoperiodic response.
It was found that from the second half of summer, when the day length is reduced to 12 hours, the transition to the reproductive phase of development (flowering and fruiting) is delayed in plants and optimal conditions for the formation of roots.
The results of our research indicate that it is not difficult to grow lobo radish, and the technology of its cultivation has much in common with the European subspecies of radish. It also grows well on fertile, loose, sufficiently moist, medium loamy and loamy soils rich in organic matter, with a humus content of 4.0–4.9% and a neutral reaction of the soil solution (pH 6–7). Predecessors can be almost everything vegetable plants: tomatoes, cucumbers, zucchini and others, except for the cabbage family.
Soil preparation
Soil tillage measures are the same as for other table root crops. Fresh manure is not brought under the radish, because as a result, the incidence of root crops increases, cracks form on them, they become deformed, become tasteless and are poorly stored. This leads to a decrease in their marketability and quality.
On poor soils, compost or humus can be applied from autumn at the rate of 20-30 kg per 10 m². Radishes are grown against the backdrop of full mineral fertilizer. In autumn, 250 - 300 g are applied for plowing or digging ammonium nitrate and potassium salt and 300 - 400 g of superphosphate (per 10 m2).
Introduction Chinese varieties showed the possibility of their cultivation. Good results we obtained from the varieties Wang Zhaohong (a flattened-rounded root crop, red) and Xiang-wuqing (an elongated-cylindrical root crop, green). In addition, the first lobo variety in our country, Pink, was created. The growing season is 80-92 days. The root crop is oval, pink, weighing 670-680 g, it contains 11.3% dry matter, 4.18% sugar, 30 mg / 100 g of ascorbic acid. Taste - 4.9 points. Productivity - 64 - 67 kg / 10 m2. Lezhky.
When and how to sow?
The term for sowing lobo radish depends on the biological characteristics of the variety and the use of the product. For autumn-winter consumption and long-term storage, it is sown at the end of June - the first half of July. With such sowing dates, the plants do not form a flower-bearing stem and form a high yield of root crops.
The lobo sowing method is wide-row, the planting pattern is 45 × 10 cm or the three-row belt according to the scheme (40 + 40 + 60) x 10 cm, the number of plants per 10 m2 is 180-200 pcs. This provides highest yield commercial root crops of the Xiang Touqing variety. Seeds are sown to a depth of 3 cm (3 seeds per nest), the soil is pressed after sowing. If the weather is dry during sowing in summer, it is necessary to water the crops after sowing the seeds, the water rate is 200-300 liters per 10 m², or pour them into the grooves at the rate of 100 l / 10 m.
In the seedling phase, the radish, and especially the lobo, is very affected by the cabbage plaque. If it appears, the plants are sprayed with a solution of pesticides (decis, karate, fastak, etc.), one ampoule is dissolved in 10 liters of water. To protect against cabbage flies in the phase of root formation, the same preparations are used. Treatments against pests are stopped 30 days before harvest. In the phase of formation of root crops, the plants are watered, the water rate is 350–400 l / 10 m2.
Seedlings are thinned out twice: the first time in the phase of two to three true leaves (10 days after germination), leaving two healthy plants in the nest, then after 10 to 12 days, when 4 to 5 true leaves appear in the nest, they leave an excellently developed plant. AT further care consists of regular weeding and loosening (first deep, and then superficial). On well-filled soils, top dressing is not carried out, but, if necessary, mineral fertilizers are applied.
The crop is harvested when the technical ripeness of the root crops comes (late September - early October) in one go. On light soils, the lobo is pulled out by the leaves, and on heavy soils they dig in with a shovel so as not to injure the root crops. During harvesting, the earth is shaken off them, small roots are removed, and then the leaves are cut with a knife, leaving a petiole no more than 1 cm.
Store root vegetables in plastic bags or in boxes, sprinkled with sand. Lobo is stored well enough and for a long time (up to four months) in the basement or in the refrigerator at a temperature of 0 ° to 5 ° C and a relative humidity of 90 - 95%.
“Radish horseradish is not sweeter,” people assure, and in the case of green radish, this is true. The green root crop is juicy, delicate and slightly sweet in taste, not at all like the burning black radish. The taste of a green vegetable is a taste early spring: soft, slightly tart, slightly astringent, but incredibly fresh! Therefore, young grass-colored radish is put in salads, cut into circles for the first and second courses, vitamin spring skin masks are made, and much more.
Chinese guest from Uzbekistan
Green radish is the mysterious owner of many names: Margelan, Chinese, lobo, or loba. We have to admit: the last name in China is just common name(or part of it) for radishes, radishes and a couple more root crops. So, the usual red carrot in the Celestial Empire is called the contradictory word for the Russian ear "hunlobo", so our radish is still lucky ...
If you look for what a green radish looks like - the photo will show a root crop of a dirty greenish hue various shapes and sizes - round or slightly elongated, small or large, weighing up to 500-600 grams. The flesh of the radish is translucent, white or slightly greenish. In Russia, Margelan radish can be found on the shelves all year round, but they are taking her - that's a surprise! - not from China at all, but more often from Uzbekistan. They grow according to a secret technology in order to get exactly a green root crop - they cut off the upper leaves as they ripen so that the radish “greens” under the rays of the eastern sun, gains juice and stores vitamins.
What is useful green radish?
Speaking of miraculous healing power, they usually mean burning, but the benefits of green radish are almost as high. But the taste of the Margelan radish is much more interesting, so you can enjoy it with great pleasure and care for your health.
In cosmetology, juicy radish also managed to prove itself. In snowy and windy weather, dry skin will be soothed by such a mask: a gruel of grated radish + a spoonful of any vegetable oil+ 0.5 teaspoon of lemon juice. Keep on face for 20 minutes.
Restore radiance to skin tired of office stress and exhaust gases metropolis, a mask with herbs will help. The recipe is this: in equal proportions - grated Margelan radish + decoction, add a teaspoon of aloe juice. Wash off after 15-20 minutes.
Why is green radish dangerous?
Unlike black root vegetable, much safer green radish- its benefits and harms are carefully balanced. It does not have such a burning effect and protects the delicate mucous membrane of the intestines and stomach.
But with some diagnoses, you should beware and limit dishes with Margelan radish - these are exacerbations of gastric ulcers and gastritis, intestinal inflammation, problems with the kidneys and liver, and heart pathologies.
Green radish in cooking
A truly Uzbek garden guest turned around precisely in cooking - her mild, neutral taste and juicy texture provided the main place in many vegetable and meat salads. And in Asia, fragrant pilaf and thick lagman are often served with a plate with sliced \u200b\u200bloba circles - to soften the taste of fatty food.
Fresh green radish is usually used in dishes - recipes with it are salads, snacks, morning sandwiches, less often main courses. Heat treatment kills not only the unique fresh taste of the root crop, but also most of the vitamins, so true gourmets prefer Margelan radish "in the original".
Recipes with green radish
But salads with loba are an endless field for culinary ideas and gastronomic experiments. Green radish can be combined with any product: and, pickles and corn, chicken and smoked ham. But best of all, Chinese radish looks in a simple fruit and vegetable combination with apples and.
- If you want to cook the most unpretentious, but very juicy green radish salad, the recipe will be like this.
You will need: one Margelan radish, carrot, small bunch, 1-2 tablespoons of low-fat sour cream or unsweetened yogurt, salt and black pepper to taste.
Rub the radish and carrots on a coarse grater, tear the parsley with your hands. Mix, season with sour cream (yogurt), salt and pepper. Attention: you need to eat such a salad only fresh, after 4-5 hours the dish will lose its appetizing appearance.
- Fans of nutritious snacks can make a salad of Chinese radish, chicken and fried onions.
You will need: 2 medium Margelan radishes, 4 small onions (or 2 large ones), 500-600 g of boiled chicken fillet, light mayonnaise or sour cream, salt to taste.
Disassemble the chicken into fibers, rub the forehead on a coarse grater. Chop the onion and fry until translucent golden color, cool. Mix everything, season, add salt.
- Those who are tired of daily scrambled eggs and oatmeal will appreciate the morning vitamin green radish sandwiches.
You will need: White bread(baton) 4 slices, cheese 4 slices, a small green radish and tomato (), a couple of parsley sprigs, a little butter, sour cream or white yogurt.
Toast slices of bread in a toaster or in a dry frying pan, spread with butter. Put a slice of cheese on top, grated radish mixed with sour cream on it. Garnish with a slice of tomato or pepper, parsley.