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Oriental radish "Jarola" F1
Sale
Raphanus sativus L.
Discount vegetable seeds (shelf life 12.2023)
0.98€ 1.64€
Ex Tax: 0.81€
Ex Tax: 0.81€
Daikon "Jarola" F1 (Oriental radish).
An early radish hybrid intended for all-season cultivation. Root crops are aligned, elongated-conical in shape, 25-30 cm long. The surface of the root crop is smooth and white with a slightly greenish top.
The pulp is tender, juicy and does not coarsen. Taste and commercial qualities are high. Perfectly adapted for growing in the spring-summer period, without being subjected to bolting.
An early radish hybrid intended for all-season cultivation. Root crops are aligned, elongated-conical in shape, 25-30 cm long. The surface of the root crop is smooth and white with a slightly greenish top.
The pulp is tender, juicy and does not coarsen. Taste and commercial qualities are high. Perfectly adapted for growing in the spring-summer period, without being subjected to bolting.
* Daikon or Japanese radish is a Far Eastern relative of radish.
It is widely cultivated in Japan, where some of its specimens reach up to 40 kg of weight or more (it differs from radish in a milder taste, juiciness and tenderness of fruits).
It is used for food both raw and after cooking, as well as salads (young leaves).
An important property of the daikon is the fact that it does not accumulate salts of heavy metals and radionuclides.
It is an annual plant of the cruciferous family. The root crop is white (maybe red), round, cylindrical, oval and other shapes depending on the variety.
The flowers are large. The plant is cross-pollinated. Grows best on light soils with a neutral soil solution.
Care is the same as for a radish.
* Salad with daikon and cucumber.
Ingredients:
Daikon: 450 g.
Cucumber: 350 g.
Salt: 1 teaspoon.
Rice vinegar (can be replaced with another): 4 tablespoons.
Sugar: 2 tbsp.
Soy sauce: 2 tbsp.
Roasted sesame seeds (to taste): 1 tbsp.
Preparation:
1. Peel the daikon and cut into thin circles, strips or halves.
For cucumbers, if desired, remove 1 thin strip of peel from each side (solely for aesthetics and to give a “striped” look) and also cut into thin circles or strips.
2. Place the chopped cucumbers and daikon in a deep container, sprinkle with salt, mix thoroughly and leave at room temperature for 15 minutes.
3. Then drain off all the juice that has accumulated.
4. Rinse the cucumbers and daikon in cold water (to remove any remaining salt), strain and squeeze lightly.
5. Add the dressing to the prepared daikon and cucumbers. Mix everything well and place the salad in the refrigerator for at least 30 minutes before serving (this is necessary so that it cools and the vegetables are soaked in the dressing).
6. Before serving, sprinkle the salad with toasted sesame seeds and stir again.
