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Oriental radish "Misato Green"
New
Raphanus sativus L. subsp. acanthiformis
2.50€
Ex Tax: 2.04€
Ex Tax: 2.04€
Oriental Radish "Misato Green" (Daikon, Japanese radish).
Early ripening (35-42 days from germination to harvesting of root crops) high-yielding variety of daikon for summer sowing.
The root crop is cylindrical, 12-14 cm long, 4 cm in diameter, perfectly smooth, weighing 250-300 g. The pulp is crispy, juicy, with moderate spiciness without bitterness.
The colour of the bark and pulp of the root crop changes from soft green (from the head of the root crop) to snow-white (at its tip).
Recommended for fresh consumption and short-term storage. Productivity up to 10 kg / m2.
Seeds are sown in open ground in the second half of July according to the scheme 8-10 x 20 cm to a depth of 2 cm.
Early ripening (35-42 days from germination to harvesting of root crops) high-yielding variety of daikon for summer sowing.
The root crop is cylindrical, 12-14 cm long, 4 cm in diameter, perfectly smooth, weighing 250-300 g. The pulp is crispy, juicy, with moderate spiciness without bitterness.
The colour of the bark and pulp of the root crop changes from soft green (from the head of the root crop) to snow-white (at its tip).
Recommended for fresh consumption and short-term storage. Productivity up to 10 kg / m2.
Seeds are sown in open ground in the second half of July according to the scheme 8-10 x 20 cm to a depth of 2 cm.
Did you know that...
Although daikon is a relative of the familiar "bitter radish", it is practically devoid of the specific radish, bitter-spicy taste. Daikon roots are juicier and more tender. That is why it is called sweet radish. Of all the vegetable plants, only radish, horseradish and daikon can cleanse the liver and kidneys, dissolving stones. However, radish and horseradish roots contain a lot of mustard oils, which give them a pungency and act as a stimulator on a person. Therefore, they should not be abused, especially by people who are already over fifty. But daikon does not have such a sharp side effect, since it contains almost no mustard oils. Daikon roots are eaten fresh, boiled and salted. In varieties with glabrous leaves, young leaves are also used as food - as salad greens. Another distinctive feature of daikon is that it is edible throughout the entire growing season - from radish-sized roots to full technical maturity. July is the best time to plant Japanese radish. This plant, like radish, forms its roots in relatively short daylight conditions.
