Useful properties of daikon

Daikon - a large root vegetable that does not contain mustard oils, has a pleasant aroma, similar to our radishes, but has a milder taste.

The beneficial properties of daikon are varied. The vegetable is low-calorie, and three hundred grams of it will cover the daily need of the human body for a dose of vitamin C. The vegetable helps remove toxins and substances from the body due to the potassium salt it contains. Daikon is rich in B vitamins, minerals (phosphorus, calcium, magnesium, iron), B-carotene, which strengthens the immune system. The root vegetable also contains phytoncides, which act as bacteriostatic and bactericidal substances, which helps protect the human body from diseases and improve digestion.

Daikon in its raw form helps remove radioactive substances, cholesterol, strengthen cardiovascular diseases, and help with diabetes. Daikon can be used externally in the form of compresses as a means of promoting wound healing, and also as a means of helping to remove freckles and strengthen hair.

Daikon should not be abused by people with peptic ulcers, gastritis, gout and liver and kidney problems.

The beneficial properties of daikon encourage many gardeners to grow them on their property, and the plant is very unpretentious. It is better to sow plants in July to ensure good fruit development and prevent the plant from flowering. Before sowing, fertilizers must be added to the soil.After the seedlings emerge and when at least three true leaves grow on them, they need to be thinned out and then the soil should be regularly loosened, watered and weeds removed. If the soil is fertile and good, then the daikon need not be fertilized anymore. Daikon should be harvested in dry weather; for better preservation, the tops are immediately cut off, the fruits are placed in boxes, bags or bags with sand and left in a room where the temperature is not higher than six degrees.