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Oriental radish "Mino Early" (200 g)
Prof Pack
Raphanus sativus L. subsp. acanthiformis
4.08€
Ex Tax: 3.35€
Ex Tax: 3.35€
Oriental radish "Mino Early".
Suitable for long-term storage.
An early ripening variety (from full sprouting to the beginning of technical ripeness 55-60 days).
The root crop is elongated-cylindrical, with a smooth surface, white, 40-50 cm long. It is immersed in the soil for 2/3 of the root crop length, easily pulled out during harvesting.
The pulp of the root vegetable is juicy, tender, snow-white, of excellent taste.
Recommended for fresh use and long-term storage.
Oriental radish is a valuable low-calorie dietary vegetable. It is useful for overweight, for the prevention of cardiovascular, colds, promotes the proper functioning of the intestines.
Agrotechnics.
Sowing in open ground in the second half of July in holes of 2-4 pieces to a depth of 2-3 cm. 1,0 g = 60-100 seeds. Sowing pattern 60x30 cm. Seeding rate: 50-70 g/100 m2.
In the phase of 2-3 true leaves, the plants are thinned out. Harvesting begins before the onset of frost. Root crops are stored in the sand.
Suitable for long-term storage.
An early ripening variety (from full sprouting to the beginning of technical ripeness 55-60 days).
The root crop is elongated-cylindrical, with a smooth surface, white, 40-50 cm long. It is immersed in the soil for 2/3 of the root crop length, easily pulled out during harvesting.
The pulp of the root vegetable is juicy, tender, snow-white, of excellent taste.
Recommended for fresh use and long-term storage.
Oriental radish is a valuable low-calorie dietary vegetable. It is useful for overweight, for the prevention of cardiovascular, colds, promotes the proper functioning of the intestines.
Agrotechnics.
Sowing in open ground in the second half of July in holes of 2-4 pieces to a depth of 2-3 cm. 1,0 g = 60-100 seeds. Sowing pattern 60x30 cm. Seeding rate: 50-70 g/100 m2.
In the phase of 2-3 true leaves, the plants are thinned out. Harvesting begins before the onset of frost. Root crops are stored in the sand.
Eng.: Oriental 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.
