A popular vegetable in the garden is radish!

Radish cultivation and history

Radish is the closest relative of radish and has been known to people for a very long time. There are different versions of the origin of this vegetable. According to the first version, by growing radishes from small radish tubers, a new culture was brought out, which turned out to be not so bitter, had a more delicate taste and were named "radish" (from Latin "root").

And according to another version, the radish was brought from China by the traveler Marco Polo, was very fond of the Italians, and then quickly became popular in Europe. There is also a legend that the peasants of ancient Egypt brought radishes from small radishes.

In Russia, radish appeared later, at the beginning of the 18th century, not immediately, but it came to taste and now it is grown in every vegetable garden!

Radish cultivation and agricultural technology

Compared to other garden crops, radish ripens very quickly, over the summer you can harvest several times, the main thing is to follow simple rules.

Radish loves bright sunny places, loose soil with a high potassium content (you can dust the ground with ash or add potassium sulfate before planting).

Select only large, undamaged seeds and plant them shallow. If the seeds are soaked for a short time before sowing, the seedlings will appear the very next day.

The emerging radish shoots need to be thinned out... The soil should be constantly moist, watered in the morning and evening, and be sure to loosen the soil. After 20 days after sowing, you can spend the next one and then there will always be ripe radishes on your table.

Pest control can make it difficult to grow radishes. And the most effective method is to cover the garden right after you have sowed the seeds.

When the crops grow up and the tops become not so tender, you can stop covering the bed, the coarse tops are not so attractive to pests. pests.

Another important point is that this radish does not like long daylight hours. And here again covering material comes to our aid - when root crops are formed, you can cover the garden with radishes after six in the evening. This will allow you to get smooth, large, juicy and very tasty vegetables.

Cooking and useful properties

Because of its low calorie content, radishes are a favorite root vegetable for nutritionists. And vegetarians love this vegetable - it contains protein, and much more than other vegetables, such as zucchini and eggplant.

The root vegetable contains phytoncides, which are natural antibiotics, a large amount of vitamin C, as well as B1, B2 and much more. Essential oils, which gave the product a piquant bitterness, have antiseptic properties, improve digestion.

Radish is not stored for a long time; it is eaten fresh. Due to the fact that it increases the appetite, radish dishes are usually served at the beginning of the meal. It can be a variety of salads - radish goes well with herbs, sandwiches, okroshka.

By the way, radish tops can also come in handy - they contain extremely useful folic acid. So the tops are useful for both green cabbage soup and salad.

And finally, the recipe for Italian pincemoni salad. We take radishes, carrots, celery cuttings, tomatoes and cucumbers, bell peppers and lettuce) thinly cut. And for the dressing we need olive oil, lemon juice and balsamic vinegar. Bon Appetit!