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Why radishes become woody and harsh in taste: 5 rules to ensure that the vegetable always grows tender and tasty
02.04.2023 05:50
Updated: 15.04.2023 00:57
Radishes are rich in vitamins (beta-carotene, B1, B2 and C), minerals (mainly potassium) and fiber.
It owes its characteristic pungent taste to essential oils, which have a beneficial effect on digestion and heart function.
This root vegetable is one of the most desired on the table not only because of its delicate and slightly spicy taste. It has few calories, but thanks to the fiber it creates a feeling of satiety for a long time, which is a pleasant bonus for healthy eating and diets.
However, during cultivation, sometimes something goes wrong. And instead of a juicy, tender and tasty root crop, a hard and sharp-tasting "something" grows, only outwardly similar to a radish. This problem is solved by following simple rules.
Rule number one: harvest on time
The root crop becomes hard and woody from old age. And it ages very quickly. Always carefully study the information on the seed packet. There the manufacturer indicates the time from germination to harvest for a specific variety. Do not overexpose the plant in the garden. One extra week can turn a tender juicy vegetable into a hard and tasteless one.
Rule number two: sow at intervals
This rule follows from the previous one. To prevent aging, harvest on time and always have fresh radishes on the table, it is necessary to sow them at intervals of 7-10 days. Also consider the ripening time. On the same day, you can sow varieties that reach technical maturity at different times.
Rule three: sow in spring or fall
In order for radishes to form roots, they need short daylight hours. Therefore, sowing should be done from early spring to early May.
It can also be sown in the fall, starting in September. Short daylight hours and cool weather are the key to root formation.
When the daylight hours are long and it is hot, the plant produces an arrow, preparing for flowering. In this case, it either does not form a root crop at all, or it grows small and becomes "woody" inside.
Rule number four: water
If there is a lack of moisture, the pulp becomes hard and tasteless, and cavities appear inside. If you can’t wait for rain from the heavenly office, you will have to water it yourself. This should be done regularly, since watering after a drought will cause cracking.
Rule number five: use ash
Ash is a unique natural fertilizer. It deacidifies the soil, which reduces the risk of clubroot in cruciferous plants. Although clubroot most often harms cabbage, it also affects radishes, significantly reducing the quality of the harvest. Affected root crops have an ugly shape, become hard and tasteless.
The second advantage of adding ash is its rich chemical composition, thanks to which plants receive all the necessary nutrients. And complete nutrition is the key to a tasty harvest. Ash does not contain only nitrogen, the excess of which is fraught with nitration, especially in such early maturing plants as radishes.
When eating radishes, don't forget about their leaves. The leaves contain even more of the same substances that can be found in the tubers. The leaves are used in salads, green smoothies, and soups.
