Growing daikon in open ground in the Moscow region requires compliance with certain recommendations on planting dates, choice of location, soil preparation, agricultural practices and other nuances. The climate near Moscow is not entirely suitable for cultivating daikon, so you need to be prepared for some difficulties associated with weather changes.
The vegetable crop of the cruciferous family has appealed to many gardeners due to its gentle, free from bitterness, pulp with a high content of nutrients.
Dates for sowing daikon in the Moscow region
One of the first questions when growing daikon in household plots near Moscow is the question: when should it be planted? Spring sowing occurs in March or the first ten days of April. You will be able to enjoy the vitamin salad in May. When the temperature drops below - 10 degrees, you will need to organize a shelter for this variety of radish using spunbond or film. The disadvantage of early planting is the lack of keeping quality.
The fruits are not suitable for storage and are consumed immediately after collection. If the goal is to collect seeds, you need sow daikon in April-May.
The optimal time for planting vegetables in the middle zone is considered to be July-early August. This is due to a reduction in daylight hours, which leads to rapid growth of the root crop and minimal possibility of releasing flower shoots. Summer daikon can be stored for up to five months.
Selection and preparation of a site for sowing
Daikon is grown in a well-lit, draft-free place. July sowing is carried out on ridges where early vegetables or herbs previously grew, avoiding their predecessors and cruciferous neighbors. It is better to pay attention to areas freed from onions, garlic, peas, dill, potatoes, cucumbers, and lettuce.
The productivity of Japanese radish increases when it is cultivated on sandy loam or loam with neutral acidity and increased friability.
The earth is dug deeply in autumn or early spring, with the simultaneous application of compost or humus at the rate of one kilogram per square meter, ammonium sulfate and potassium sulfide: 20 grams per square meter and superphosphate - 40 grams. Under no circumstances should you use unrotted manure, which slows down the growth of root crops and impairs the taste.The acidity of the soil is reduced with the help of chalk, lime, wood ash and dolomite flour, scattered on the site 14 days before applying the above fertilizers.
Seed selection
The cool climate dictates turning to daikon varieties with a short growing season. For example:
- Minowase. Drought resistance, immunity to temperature changes. The harvest is ready for harvest two months after emergence. The fruits reach a length of 40–50 cm.
- Big bull. Ripens in 60 days, grows well in conditions of high humidity and cool weather.
- Nerima. Consumer maturity occurs 65 days after sowing. Distinctive feature: pickling variety.
- Ninengo. Ideal for cultivation in the Moscow region: not afraid of short-term cold spells and fungal diseases.
- Russian size. Ripening period for large root crops: 50 days. It does not lose its pungency and juiciness during long-term storage, and is distinguished by a rich harvest.
- Miyashige. The growing season is 70 days. The formation of even root crops is facilitated by deep digging of the ridge before planting.
- Minowase Summercross. A hybrid variety that grows up to 4 kg in 40 days. Drought tolerant and grown for personal and commercial use.
Planting daikon in open ground
Preparing seed material for sowing includes several stages:
- placing seeds in a fabric bag;
- exposure in water with a temperature of 50–60 degrees above zero for 15 minutes, followed by placing in cold water for the same time, and then in the refrigerator for a day.
There are two methods for planting Japanese radish in open ground:
- In wet furrows with an interval between rows of 50–60 cm and a distance between plants of 20 cm, with seeds buried at 3–4 cm.
- In holes with the addition of compost, according to a 25x25 cm pattern.Several seeds are planted at a depth of 4–5 cm.
The spread daikon seeds are sprinkled with soil and wood ash, and the beds are mulched.
Rules for caring for daikon
Radish is easy to care for, but you need to follow recommendations on agricultural practices, which include watering, weeding, fertilizing, and preventing pests and diseases.
Watering
Daikon loves water, but excessive moisture leads to gray rot or mucous bacteriosis. Water the plants every five days, making sure that the water does not stagnate. In rainy weather, additional soil moisture is not required. In hot weather, the amount of watering should be increased and the soil should be mulched. Lack of moisture results in cracking of root crops, decreased taste, and roughening of the skin.
Weeding
In order to increase the air permeability of the soil, after each watering of the daikon, the row spacing is loosened. Weeds are removed in a timely manner, as they can cause pests and diseases. Regular hilling of radishes will prevent the vegetable pulp from acquiring bitterness.
Fertilizers
The degree of soil fertility determines the amount of fertilizing. Rich soils do not need to be fertilized; this will not affect the crop yield. For poor soil, a special feeding scheme has been developed:
- at the beginning - urea in the amount of 25 g per bucket of water;
- in the middle - complex mineral fertilizer;
- at the end - fertilizer containing potassium and phosphorus.
Diseases
Diseases of Japanese radish occur as a result of improper care, violation of sowing dates, insufficient or excessive watering. Neglect of agrotechnical measures causes clubroot, mosaic, black leg, and gray rot, which destroy most of the crop.The first signs of disease serve as a signal for the use of specialized drugs.
Pests
Among the pests, the fall armyworm can cause significant damage to daikon, damaging the roots and leaves of the plant. This leads to slower development of fruits and deterioration in appearance. The insect is repelled by a tincture of red pepper that is watered on plants: leave six pods in a liter of hot water for 12 hours and combine with 10 liters of water.
Hot weather provokes a cruciferous flea beetle attack. The long growing season allows not only to sprinkle the plantings with ash, but also to treat them with insecticidal preparations. The onset of cool, rainy weather causes the insect to disappear.
Harvest and storage
The ripening time for daikon when grown in open ground in the Moscow region varies depending on the variety of crop and the prevailing weather. On average, harvesting begins 40–70 days after sowing, pulling out root crops by the leaves or digging them up with a pitchfork or shovel.
At radish storage Daikon should be kept at a temperature no higher than +4 degrees. In this case, the presentation and taste remain unchanged for five months. Sand is poured between the vegetable layers.
Eating daikon is no different from regular radish. It is eaten fresh, prepared in salads, stewed, and added when canning.
