Japanese radish is best eaten fresh because of its exceptional taste
Japanese radish or daikon (Raphanus sativus) is a variety of radish originating from Japan. In Japan, there is even a cult of growing this vegetable. The name comes from the Japanese word “dai” which means big, spacious and the Japanese word “kon” which means root. It is assumed that this vegetable was known around 3,000 BC – as a cultivated plant. The first long white radishes appeared in Europe at the end of the 16th century. Today, gardeners grow these vegetables en masse, which is why they can be found on markets and in stores. Daikon is recognizable by its large and white root with light green pigmentation. It can grow 30 cm and more. The diameter is from 4 to 6 cm. It is not rare to see a specimen that reaches the diameter of a soccer ball and weighs up to 4 kg. However, it is recommended to remove the daikon from the soil before it reaches this size.

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This type of radish has crunchy, juicy and mild flesh with an even sweet taste (because it contains a lot of fruit sugar-fructose). It has a low caloric value (40 calories). It contains a lot of water (86%), 8 and a half % carbohydrates, 2% protein, about 1.5% cellulose, essential oils, fats, minerals, vitamins (mostly vitamins C, B1, B2 and PP) and provitamin A. It has plenty of mineral salts (about 250 mg of potassium, sulfur, calcium, phosphorus, magnesium, iron) 9 various microelements (copper, silicon, barium, lithium, titanium). Radish has a phytoncide and antibacterial effect (due to the high content of essential oils). It is considered extremely curative against various infections of the respiratory organs, whooping cough, bronchitis, cough and bronchial asthma. It is rich in active enzymes that promote the secretion of juices and stimulate the work of the digestive organs, facilitate the work of the liver and bile, and improve the excretion of urine.
It is useful in the diet of people with diabetes
The juice of this vegetable irritates the mucous membrane, so people with gastritis, stomach ulcers and inflammatory conditions of the kidneys should avoid this vegetable.
Japanese radish is most often eaten raw, lightly seasoned as an appetizer or salad. Pickled Japanese radish is good. It can be heat treated in various ways. It can be boiled, briefly fried with a little fat to preserve the crispness, or baked in the oven and on the grill. Beforehand, it should be cleaned in the same way as carrots.
For feeding, solid pieces that have weight and fresh leaves are recommended. A delicious stew can be made from the leaves. It can be kept for up to 7 days in the fridge.

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Additional tips on using daikon vegetables:

1. A compress made of grated radish mixed with yogurt and flour – successfully removes freckles and spots from the skin.
2. Drink fresh daikon juice every morning to expel gallstones. On the first day you should drink one glass, on the second day you should drink 2 glasses, on the third day you should drink 3 glasses, on the fourth day you should drink 4 glasses and then reduce the dosage to drink 3 glasses on the fifth day, 2 on the sixth day, 1 glass on the seventh. After that, you should take a 7-day break. Then the therapy should be repeated.
3. The juice of peeled and finely chopped daikon radish is good against bronchitis and coughing. Pour over the juice with honey and lemon juice. Drink one tablespoon of juice several times a day. Children can be given this juice several times a day, but with small children’s spoons.

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