Winter radish
| Winter radish | ||||||||||||
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Japanese radish - daikon - aokubi type, 2004 |
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| Systematics | ||||||||||||
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| Scientific name | ||||||||||||
| Raphanus sativus var. Sativus | ||||||||||||
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Winter radish ( Raphanus sativus L. var. Sativus ) is a mild-tasting giant radish from East Asia . It is a cultivar ( cultivar ) of garden radish ( Raphanus sativus L. ). There are many different varieties of winter radish. As a crucifer , the winter radish is a close relative of various types of cabbage . Winter radish used to be scientifically recognized as a separate variety - Raphanus sativus subsp. longipinnatus - classified. Today it is combined with the European radish varieties in a cultivar group Raphanus sativus Radish Group .
designation
The winter radish is also known as Japanese radish , daikon radish or Chinese radish . In Japan it becomes Daikon ( Japanese 大 根 'Big Root' ), in China Luóbo ( Chinese 蘿蔔 / 萝卜 , Pinyin luóbo , Jyutping lo 6 baak 6 - "radish", also 白 蘿蔔 / 白 萝卜 , bái luóbo , Jyutping baak 6 lo 6 baak 6 - "white radish", regional 菜 頭 / 菜 头 , càitóu , Jyutping coi 3 tau 4 ), in Korea Mu ( Hangeul 무 mu , German 'radish' ) or Huinmu ( 흰무 hŭin mu , German 'white radish' ' ) and called Mooli in India .
Origin and provenance
The origin of the winter radish is in Southeast and East Asia . Today, like many other radish species, it is grown all over the world. However, the original range of all radish species is controversial. There are both assumptions that the distribution area extends from the Mediterranean region in Europe via North Africa to Western Asia to Pakistan and there are indications that it has spread throughout the world in Southeast and East Asia via China.
description
Like other garden radishes, the winter radish is a one to two year old plant with a long taproot , which initially forms a basal rosette of leaves , later the branched inflorescence appears with numerous pink flowers. Varieties such as Daikon and Luóbo radish also have white flowers.
The leaves of the Daikon varieties are usually deeply cut, the leaf rosette can reach a diameter of up to two meters. The thickened root is often partly above ground and green, such as the Aokubi type ( 青 首 大 根 ) that is very common in Japan - 2013 in Japan with a market share of over 90%. The dimensions are usually 10 to 50 cm in length with a diameter of 4 to 10 cm and a weight of 1 to 4 kg, rarely up to 20 kg. The variety Shōgoin- Daikon ( 聖 護 院 大 根 ) becomes even larger and reaches a diameter of one meter and a weight of 50 kg. The Japanese daikon tastes milder compared to the Korean - Hŭinmu - and Chinese cultivar - Luóbo - while types from Korea and China are usually heartier, spicier and hotter. The flesh of the fresh daikon radish is firm, juicy and evenly white. However, there are also varieties such as the Chinese Xīnlǐměi radish A ( 心裡 美 蘿蔔 / 心里 美 萝卜 ) - known in Japan as Kōshin radish - 紅 芯 大 根 'red core daikon' - with red meat. In Europe and the USA, the root vegetable winter radish - daikon - can be found both in the normal supermarket and in the Asian market .
Cultivation
The winter radish prefers a full sun to partially shaded location and needs a deep, nutrient-rich soil that is loose, sandy, loamy or slightly crumbly. Mixing in compost and sand can improve the quality of the soil if necessary. Ideally, the soil should have a pH between 5.5 and 7.
In general, the winter radish is usually sown instead of planted. Therefore, you should prepare the soil a month in advance and if necessary work under manure or nutrient-rich humus in the arable soil . The Japanese daikon with a long tap root requires a deep, loose soil of up to two spade depths or at least 20 cm. Compacted inadequately dug soils or stony soils with branches in the ground prevent the normal growth of the taproot into the depths and lead to deformation of the storage root . It is best to sow in rows, with a distance of 15 to 25 cm between the plants in a row and 40 to 60 cm between the rows. Sometimes the plants are piled up. For large varieties, a slightly larger distance - 30 to 40 cm between the plants in a row. The seeds of large, long varieties should be sown about 2 to 3 cm deep, while seeds of round varieties are only lightly covered with a thin layer of soil. After that, the seeds should be watered thoroughly. After germination , the seedlings must be kept well moist.
The time of sowing depends on the species and is usually between June and August in summer. If the seeds are sown too early , the plant may flower quickly without developing a tuber . On the other hand, if the plant is sown too late, it lacks time for the tuber to mature during the first frost.
The winter radish has a longer cultivation time than other radishes, especially the Japanese daikon - around 50 to 120 days (between 13 and 15 weeks) from sowing to harvest. The harvest time is generally between October and December, whereby the harvest time can be delayed somewhat by covering the plants with fleece as frost protection.
If there is a lack of water or boron in the soil, the winter radish will crack. Since winter radish needs a lot of boron and a uniformly moist soil, regular raking and watering is important, especially when it is very hot, in order to maintain constant moisture in the soil. In general, less is more when fertilizing winter radish. Mineral fertilizers containing boron should be used for fertilization . When using fresh organic or nitrogen fertilizers, economical use prevents the attraction of pests and higher levels of disease. In addition to under-worked compost as a basic fertilizer, horn meal can be added after about a month. If the soil was enriched with nutrients before cultivation, fertilization at a later point in time is usually unnecessary. Daikon harvested too late or grown under drought stress becomes woody, bitter and loses its aroma. The large radishes are often harvested by hand in order not to damage them.
Winter radishes can be stored relatively well “left in their natural state with soil” and keep for around three to four weeks. The leaves can be twisted off the root vegetables, but not cut off. Under cool, controlled conditions (0 ° C, 95 to 100% relative humidity ) in a dark cellar in a sand-filled box under a damp view of sand of about 3 to 4 thickness in any sequence, at least two months. However, excessive stratification or storage of damaged specimens can lead to rot. "Defective" copies should always be sorted out before storage. Winter radishes can even keep for four to six months under optimal conditions and in constant cool storage. Alternatively, winter radishes without green foliage can also be stored in an earth pile, which is designed with a fine wire mesh to protect against mole infestation. Then put 10 cm of sand with a little straw and then the winter radishes. Then the radishes are covered again with 20 cm of straw, covered with plastic fleece and fir branches . A higher storage temperature automatically reduces the storage time. Wrapped in a damp cloth, the daikon radish can also be stored longer in the refrigerator.
As a cruciferous vegetable, winter radish usually does not get along well with plants of the same family such as cabbage , kohlrabi , radishes , rocket, but also cucumbers . A sole location would be sensible and advantageous for the plant, since the leaves and foliage of the plant are large and take up a lot of space. As a mixed culture plants are beans , peas , spinach , parsley , lettuce , chard , carrots and kale in question. As a following crop suitable pumpkin , cucumber , endive and leaf lettuce under certain conditions, while tomatoes still are not as pre- following crop.
use
The daikon radish is an indispensable ingredient in Japanese cuisine . It is consumed raw, canned , pickled , dried or - especially the shōgoin type - cooked. In Japan, for example, the cooked daikon can be served alone or in stews such as nabemono or oden . Daikon is often thinly sliced or finely grated and used as a garnish and garnish in soups such as miso soup or served as an accompaniment to tempura to mix with the sauce. It is served with soy sauce with Japanese hamburgers . It is also made into takuan - a type of pickled vegetable ( tsukemono ) that is used for sushi and as a garnish for white rice .
Japanese radishes are sliced and dried to make Kiriboshi Daikon ( 切 干 大 根 , cut dried daikon ” ). Whole pickled daikon radishes are called takuan , they are often bright yellow. It is alleged - historically but without foundation, that a Buddhist monk of the Rinzai school named Takuan Sōhō (1573–1645) first prepared this pickled daikon in order to preserve the vegetables for the winter. Pickled daikon slices or Senmaizuke ( 千 枚 漬 け ) are a specialty ( Meisan ) of the city of Kyoto .
Bettarazuke ( べ っ た ら 漬 け ) is a type of pickled daikon popular in Tokyo . It is made by marinating with sugar, salt and sake - in which the mold cultures have been left. The name comes from the stickiness of the residue from the pickling process. Bettarazuke has a crunchy, sweet taste. In addition to traditional use, the modern food industry also has daikon in snack form as deep-fried daikon chips (see potato chips , banana chips , etc.).
On the evening of October 19, a "Bettara Mass" ( Bettara Ichi ) will be held in the area around the Takarada Shrine to sell the Bettarazuke that has been freshly pickled this year .
Fresh leaves of the daikon can also be eaten as leafy vegetables or salads. However, when they are sold in stores, they are often removed because they do not fit in the refrigerator and turn yellow quickly. Daikon sprouts , known as kaiware Daikon ( 穎 割 れ 大 根 ) - kaiware for short ( 穎 割 れ ) - are a popular salad ingredient and garnish for dishes such as sushi, donburi , udon - noodle soup , etc.
- Winter radish - dish (selection)
"Radish Cake" , Taipei 2015
“Daikon Chips” - Snack , 2010
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The daikon also has an important place in Chinese and Korean cuisine . In China, for example, it is often used in dishes from regional Cantonese cuisine such as “poon choi” C ( Cant . 盤 菜 / 盘 菜 , páncài , Jyutping pun 4 coi 3 - “dish”). It is also eaten with a curry dish or as a snack with “fried fish balls” ( 炸 魚丸 / 炸 鱼丸 , zhá yúwán ) and “fried pork skin ” ( 炸 豬皮 / 炸 猪皮 , zhá zhūpí ). As the main ingredient in the traditional "radish cake" ( 蘿蔔 糕 / 萝卜 糕 , luóbogāo , regional 菜 頭 糕 / 菜 头 糕 , càitóugāo , Jyutping coi 3 tau 4 gou 1 , English turnip cake ), as dimsum and food for the Chinese New Year everywhere Known in China, winter radish is an indispensable part of the Chinese cuisine. A similar dish is known in Thai cuisine as khanom pad ka .
In Korea, winter radish is also used in a variety of ways, for example the fresh or dried leaves as soup greens in soups such as Soegogi-Muguk, as an ingredient in rice dishes such as Siraegi-bap or the radish root, which is prepared by slow simmering in the dish Mu-Jorim . Radish sprouts and strips are also popular in salads or wraps , such as musam or bingtteok . You can find pickled winter radishes in various Korean dishes such as Ssammu, Chikinmu, Kkakdugi - Kimchi , Dongchimi -Kimchi or Chonggak -Kimchi.
In Nepalese cuisine , the daikon is also pickled with chilli and fermented in the sun as a mula ko achar .
ingredients
The winter radish or daikon contains the following ingredients: It is low in calories and fat, as it consists for the most part (94%) of water. In addition to various B and C vitamins, winter radish also contains plant enzymes such as myrosinase . Giant radish is also rich in minerals , flavonoids , oils containing sulfur, cinnamic acids, aspartic acid and spicy essential mustard oils ( mustard oil glycosides ). 100 g of the giant radish daikon contain around a third (27%) of the recommended daily dose of vitamin C for the human body - between 19 and 30 years of age around 90 mg for men (75 mg for women). The values of the ingredients serve as a general guide, as environmental and cultivation conditions influence these values.
| Calorific value | water | fat | protein | Carbohydrates | Ballast | sugar |
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| 75 kJ (18 kcal) | 94.6 g | 0.1 g | 0.6 g | 4.1 g | 1.6 g | 2.5 g |
| Sat. Fatty acids | Simple unsaturated Fatty acids | Multiple unsaturated Fatty acids | Folic acid |
|---|---|---|---|
| 30 mg | 17 mg | 45 mg | 28 µg |
| iron | copper | potassium | calcium | Magn. | sodium | phosphorus | selenium | zinc |
|---|---|---|---|---|---|---|---|---|
| 0.4 mg | 0.12 mg | 0.23 g | 27 mg | 16 mg | 21 mg | 23 mg | 0.7 µg | 0.15 mg |
| β-carotene | Vita. A. | Vita. B1 | Vita. B2 | Vita. B3 | Vita. B5 | Vita. B6 | Vita. C. | Vita. K1 |
|---|---|---|---|---|---|---|---|---|
| - mg | - mg | 20 µg | 20 µg | 0.2 mg | 0.14 mg | 46 µg | 22 mg | 0.3 µg |
Sources for tables:
Annotation:
Medicinal effect
Radish was already widely used in folk medicine in Europe to treat diseases such as gout , rheumatism and coughs . The healing properties of the Chinese radish - Luóbo, were already valued in ancient China . Winter radish has an internal effect and has been shown to have a healing effect on human health, promoting the functions of the bile , liver and the entire digestive system . Because of the mustard oils it contains - especially the raphanol , which have a digestive effect and stimulate the production of bile in the liver. They thus support the digestion of fats . Digestive complaints such as constipation or flatulence are treated as a supplement. Winter radish oils and bitter substances have an antibiotic effect. They have an anti-bacterial, anti-viral and anti-inflammatory effect in the body. They have an expectorant effect and relieve coughing stimuli. By enriching the oils and bitter substances in the lungs and urinary bladder, they stimulate the fluid production of the mucous membranes of the respiratory tract . The spasmodic and expectorant effect of the oils and bitter substances helps to free the airways from mucus and bacteria as well as to fight fungi and germs in the digestive system . Daikon sprouts show potential for cancer prevention due to the antioxidants and phenolic compounds they contain . A study from 2017 shows that the isothiocyanates contained in the daikon - as in other cruciferous vegetables - have cancer-preventive properties and can thus reduce the risk of breast cancer .
In addition, the daikon strengthens certain kidney function and helps detox ( detoxification ) of the human body. The relatively high vitamin C content in the daikon also strengthens the immune system . Calcium in winter radish is good for bones and helps prevent osteoporosis . Due to the nutritional content and the composition of vital nutrients in the daikon with a lot of fiber and few calories, the daikon is a healthy snack and a suitable food in the diet for weight loss. 2019 it was found in an animal study that Daikon in the fight against obesity has a positive effect. People with sensitive stomachs should avoid eating radish and its sprouts, as the hot mustard oils - especially daikon sprouts - also irritate the gastric mucous membranes. However, the sharpness of the daikon sprouts decreases the longer they are left to stand after harvest. People who have had colic or an inflammatory biliary tract disease should also avoid it.
Pests and diseases
The pests include the cabbage flea , the aphid , the wireworm and the radish fly . The aphid generally feeds on plant sap. In over-fertilization or over-drying of the plants it comes to increased pest infestation. Hipping off with a water jet or treatment with rapeseed oil , potash soap and pyrethrum preparations help against aphid infestation . The coal flea, a small black or yellow-black striped beetle, occurs mostly in the young plants in large numbers, encouraged by warm periods in summer and too dry or poor soil conditions. Well-raked, aerated soil lowers the risk of pest infestation with coal flea. Treatment with rock flour or algae lime and spraying the plant with concentrated wormwood tea serve for prevention. A fine-meshed non-woven net protects against beetle infestation . In a mixed culture with cress , the cabbage flea is attracted to it and avoids the winter radish. A wireworm infestation can be recognized by the burrows in the root tubers. By laying bait traps with carrots or sliced potatoes, the pest infestation can be reduced. However, this requires regular checks.
The fungal disease black radish (Aphanomyces raphani) and the plant disease downy mildew can be observed in winter radish. To prevent downy mildew, you should cultivate winter radish varieties that are as resistant as possible, do not plant too closely and pull weeds regularly. Avoiding nitrogen-based fertilization and spraying the plants with plant-strengthening agents such as silica and humic acid preparations as well as horsetail broth or fungus-inhibiting plant extracts are among the measures of prevention. Radish blackness occurs in particular when the soil is too moist , temperatures above 20 degrees Celsius and fresh manure is used as fertilizer, as well as cultivation under film or glass. The fungus spreads in the soil and penetrates the inside of the plant through cracks in the outer skin of the radish, for example. The outermost layer of the radish turns blue-black down to the core of the taproot and causes deformation and deformation of the tubers. On crop rotation for cruciferous look for. Planting radishes in the same field every 3 to 4 years prevents disease.
species
The Japanese radish variety "Minowase Summer Cross No. 3" has a particularly long taproot and is tolerant of fungal and viral diseases. It is suitable for both summer and winter cultivation. However, sowing should not be done before June because of the risk of bumping.
Trivia
In some hearty dishes of Chinese cuisine , the daikon is often used as an ingredient in order to reduce the feeling of fullness after consumption, as its digestive and medicinal properties have long been known in TCM . An old Chinese proverb from northern China says something like:
「吃辣 蘿蔔 喝 熱茶 ， 餓 的 大夫 滿街 爬。 / 吃辣 萝卜 喝 热茶 ， 饿 的 大夫 满街 爬。」
「Chī là Luóbo hē rè Chá, ède Dàifu mǎn Jiē pá.」
“Eating spicy Chinese radish and drinking hot tea leaves whole streets full of hungry doctors begging on their knees.
English Eating pungent radish and drinking hot tea lets the starved doctors beg on their knees "
photos
- Japanese radish - daikon - in the field
White daikon flower, 2018
Daikon inflorescence , Saitama 2009
Daikon foliage, 2008
Shibori-Daikonfeld, 2010
Sakurajima -Daikonfeld Wegrand, 2018
Daikon drying, 2012
- Daikon in art
_with_a_Rat_on_a_Daikon_-_Walters_491410.jpg)
List of varieties (selection)
The winter radish is a cosmopolitan culture plant with a large number of different cultivars .
| image | Surname | Alternatively | origin | comment |
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Aokubi daikon | 青 首 大 根 | Japan | Ordinary "green head" daikon or "green neck" daikon on the market in Nara |
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Gensuke Daikon | 源 助 大 根 | Japan | - |
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Edo- Daikon | 江 戸 大 根 | Japan | Edo - Historic Tokyo |
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Iwai Daikon | 祝 だ い こ ん | Japan | - |
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Kameido- Daikon | 亀 戸 大 根 | Japan | Kameido - a town in the Kōtō district of Tokyo |
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Karami daikon | 辛味 大 根 | Japan | " Hot- Tasting Daikon" |
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Sakurajima- Daikon | 桜 島 大 根 | Japan | Sakurajima - Active volcano near Kagoshima on the main island of Kyushu |
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Shibori daikon | し ぼ り 大 根 | Japan | - |
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Shōgoin Daikon | 聖 護 院 大 根 | Japan | Shōgoin - Buddhist temple in Kyoto |
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Chinese radish | 蘿蔔E | China | Luóbo - common radish in China |
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Xīnlǐměi radish D | 心裡 美 蘿蔔E | China | Xīnlǐměi - "Beautiful at Heart" - Chinese radish with red "core meat" |
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Mooli -Rettish | - | India | Mooli - Common radish found in the Koyambedu market in Chennai |
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Sascha-Daikon | - | Russia | - |
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Rozovyi-Blesk-Misato-Daikon | - | Russia | - |
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Zelenyi Bogatyr Daikon | - | Russia | - |
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Annotation: D.Known in Japan as "Aokawa Kōshin Radish" - 青皮 紅心 大 根 or "Kōshin radish" - 紅 芯 大 根 , literally: "Grünhaut-Rotherz-Daikon" or "Rotkern-Daikon".
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See also
Web links
- Daikon recipes on chefkoch.de
- Daikon recipes on ryukoch.de
Individual evidence
- ↑ Raphanus sativus var. Sativus in the Germplasm Resources Information Network (GRIN), USDA , ARS , National Genetic Resources Program. National Germplasm Resources Laboratory, Beltsville, Maryland. (English).
- ↑ 萝卜 - Luóbo - winter radish, daikon - scientific name "Raphanus sativus Linnaeus var. Sativus" / "Raphanus sativus Linnaeus" / "Raphanus sativus var. Raphanistroides (Makino) Makino". In: efloras.org. Retrieved February 21, 2020 .
- ↑ a b c d e f Vincent E. Rubatzky, Mas Yamaguchi: World Vegetables: principles, production and nutritive values . 2nd Edition. Aspen Publishers, Gaithersburg 1999, ISBN 0-8342-1687-6 , pp. 409-412 .
- ↑ P. Hanelt & IPK (Eds.): Mansfeld's Encyclopedia of Agricultural and Horticultural Crops ( online )
- ↑ a b c d e Rhonda Parkinson: What Is Daikon Radish? In: thespruceeats.com. January 17, 2020, accessed on March 18, 2020 .
- ↑ a b Radish (black & white) - cultivation and care. In: gartendialog.de. Retrieved March 20, 2020 .
- ↑ a b Daikon - Japanese winter radish. In: ryukoch.com. Retrieved March 18, 2020 .
- ↑ 蘿蔔, 白 蘿蔔 (cant. 菜 頭) - "Luóbo, báiluóbo (cant. Coitau)" - Raphanus sativus L. / Raphanus sativus Linnaeus var. Sativus . In: fooddb.com.hk. Retrieved February 21, 2020 (Chinese, English).
- ↑ a b Pulling radish sprouts - The sharp sprouts made from radish. In: sprossen-keimlinge.de. Retrieved March 20, 2020 .
- ↑ a b Tai-yien Cheo, Lianli Lu, Guang Yang, Ihsan Al-Shehbaz, Vladimir Dorofeev: Raphanus . In: Wu Zhengyi, Peter H. Raven (Ed.): Flora of China . tape 8 . Missouri Botanical Garden Press, St. Louis, S. 25 ( eFloras.org - 1994+).
- ↑ 月報 野菜 情報 - Japanese Radish "Vegetable Info Monthly - Japanese Winter Radish". In: vegetable.alic.go.jp. Retrieved February 23, 2020 (Japanese).
- ↑ a b 青皮 紅心 大 根 (紅 芯 大 根) - Aokawakōshin-Daikon (Kōshin-Daikon). In: foodslink.jp. Retrieved March 18, 2020 (Japanese).
- ↑ a b Kōshin-Daikon - 紅 芯 大 根, alternatively 紅心 大 根. In: Wadoku . Retrieved March 18, 2020 (Japanese, German).
- ↑ a b c d Radish cultivation - care of winter radish, black & white. In: gartenlexikon.de. Retrieved March 20, 2020 .
- ↑ Planting winter radish - this is what you should pay attention to. In: gartencenter.de. Retrieved March 20, 2020 .
- ↑ Burkhard: Planting radishes - Instructions for hobby gardeners. In: gartenjournal.net. Retrieved March 20, 2020 .
- ↑ 沢 庵 - takuan . In: Wadoku . Retrieved February 21, 2020 (German, Japanese).
- ↑ 沢 庵 宗 彭 - Takuan Sōhō. In: Wadoku . Retrieved February 21, 2020 (German, Japanese).
- ↑ a b c Nadja Weber: Radish: Sharp in taste - healthy in effect. In: Gesundheit.de. June 1, 2018, accessed March 20, 2020 .
- ↑ Daikon (giant radish) - nutritional values, calories and ingredients. In: vegane-Fitnessernaehrung.de. Retrieved February 21, 2020 .
- ↑ Daikon (giant radish), cooked - nutritional values, calories and ingredients. In: vegane-Fitnessernaehrung.de. Retrieved February 21, 2020 .
- ^ A b John Staughton (BASc, BFA): 9 Surprising Benefits Of Daikon. In: organicfacts.net. January 20, 2020, accessed on March 20, 2020 .
- ↑ a b What Is Daikon Good For? In: foodfacts.mercola.com. January 16, 2017, accessed March 20, 2020 .
- ↑ Dehner Organic Daikon Radish Sprouts. In: dehner.de. Retrieved March 20, 2020 .
- ↑ Burkhard: Radish - one garden year, two harvests. In: gartenjournal.net. Retrieved March 20, 2020 .
- ↑ Radish cultivation - sowing, planting, care and varieties. In: hausgarten.net. Retrieved March 20, 2020 .
- ↑ Christina Zimmer: Radish - one garden year, two harvests. In: essen-und-trinken.de. Retrieved March 20, 2020 .
- ↑ Shiu-ying Hu: Food Plants of China - 中華 食用植物 . Ed .: Chinese University of Hong Kong . Chinese University Press, Hong Kong 2005, ISBN 962-201-860-2 , pp. 132 , Chapter III - Seleted Chinese Food Plants with Instruction for Preparation ( preview in Google Book Search).