When to remove radish from the garden for the winter: the ripening period of early, autumn and late varieties. When to harvest radishes? When to dig black radish in Siberia

To correctly determine the timing of harvesting black radish, you need to know what variety it is. It can be summer, autumn and winter. And each variety is harvested at different times. Let's start getting acquainted with the rules for harvesting and storing summer black radish.

So, when are black radishes harvested? The summer view is grown by seedlings in greenhouses. The optimal time for harvesting an early ripening summer variety is the last days of May. Early varieties are harvested throughout summer period, in 3-4 approaches.

Dig up root crops with extreme care so as not to damage them. Having taken the vegetable out of the soil, you need to shake it off the ground. When the crop is harvested, it is necessary to cut off all the small roots and tops with a knife. Try not to cut the root crop itself.

After digging and collecting vegetables, you need to take care of where and how to store them. If you leave root crops for storage at normal room temperature, then they will lie without consequences for about a week, no more. The harvested and sorted crop of summer radish is recommended to be stored in plastic bags(not closed) placed in the refrigerator compartment. But even there, this vegetable will last no more than 20 days - summer varieties are simply not designed for more. Therefore, the recipes are sure to come in handy.

When to dig and collect autumn variety black radish? These root crops are grown until mid-autumn. Having taken them out of the ground, they clean them from the tops and put them in storage. So that they lie as long as possible, it is lowered into the cellar or basement, where each vegetable is poured with sand.

A winter variety of radish can be stored for quite a long time. These root vegetables are grown until the first frost. But it is important to dig up the crop in time, as frozen radish is not suitable for storage, it will simply begin to rot. When harvesting, it is necessary to remove damaged, diseased vegetables along with the tops.

If you plan to store winter vegetables in the refrigerator, then remove them there immediately after harvesting. Temperature in cold store should not fall below zero degrees.

And the vegetables that will be lowered into the cellar are buried for several days in a small hole so that they are saturated with moisture. Harvesting of winter black radish occurs in the same way as summer, but it is stored much longer - about 210 days.

We learned about when to dig and collect black radish. Now let's get acquainted with the benefits of this vegetable when consumed. It is worth adding that when stored in a refrigerator or cellar, it does not lose its beneficial features.

In folk medicine, these roots are used as medicinal product from many ailments. O healing properties radishes were known back in Ancient Greece. There it was used in the treatment of wounds, various poisonings. Also used to improve vision.

For a gardener and a gardener, it is important not only to grow an environmentally friendly crop, but also to harvest it in time, properly store it in order to please your loved ones with fragrant fresh fruits in winter. Today we will look at when to harvest radish from the garden and how to properly store the crop in winter.
Proper storage radish will ensure the safety of all minerals and vitamins that a person needs.

Nutritional and medicinal value of radish

Radish is a storehouse of vitamins and minerals necessary for human health. The following is the composition of the mineral elements contained in 100 grams of black radish raw matter:

sodium - 17 mg;
potassium - 260-1200 mg;
magnesium - 28 mg;
iron - 1.5 mg;
phosphorus - 26 mg;
iodine - 8 mg.

All radishes are rich in essential substances. AT different types radish contains from 9 to 50 mg of oils per 100 grams of dry matter. Radish also contains bactericidal and phytoncidal substances.

Composition of vitamins in radish:

carotene - 0.023 mg;
B1 - 0.033 mg;
B2 - 0.03 mg;
PP - 0.25 mg;
B5 - 0.18 mg;
B6 - 0.06 mg;
C - 30-70 mg.

Since ancient times, radish has been used in medicine as a digestive stimulant, as an expectorant. And doctors still recommend radishes with honey for colds and coughs.

The variety of species composition of radish

There were times when gardeners in our country grew only one type of radish - winter black. But times are changing, and now more and more often in the gardens there are various varieties previously considered exotic, including sweet radishes. For example, daikon is a sweet Chinese radish. Our daikon radish is a cousin, or even a second cousin. It tastes more like a radish than a radish.

Margelan radish, or lobo, tastes like a cross between daikon and European bitter radish species. Usually root crops are white or green, round or elongated. The variety "Red Heart" is interesting in that under the light green skin there is a watermelon-colored red core.

A more pleasant delicate taste compared to black radish is green radish. This native of Uzbekistan is slightly less rich in vitamins, but also has healing properties.

When to remove radish from the garden

To preserve nutrients and medicinal properties radishes need to be clearly understood when to remove radishes from the garden. There are varieties of the so-called summer radish that are sown in early spring in greenhouses or film shelters for summer consumption. Summer radish begins to be selectively harvested in early June when the root crop reaches a diameter of three to four centimeters. The final decision on when to harvest summer radish is made in late June - early July, depending on the marketability of root crops. Store such a radish in the refrigerator for no more than a month.

The situation is quite different with the radish intended for winter storage. In order for the root crops to gain a maximum of useful substances and be well stored all winter, the radish is harvested as late as possible. Single frosts do not greatly harm the root crops, but the radish must be harvested for the winter before the onset of stable frosts. AT middle lane In Russia and the Urals, radish can be harvested starting from Pokrov (October 14).

When harvesting, the radish is sorted, rejecting overgrown, small and ugly root crops. Vegetables are thoroughly cleaned of the remnants of the earth and cut off the tops. It is better to leave the tails, which will allow the root crop to remain fresh and juicy longer.

Storing radish in winter

After cleaning and pruning, the root crops are laid out in one or two rows for drying. This is especially true if the weather was wet before harvesting. After a few days, the radish is inspected, sorted and placed for final storage. You can store radishes different ways, but at the same time temperature and humidity conditions must be observed. The air temperature should range from zero to three degrees Celsius, with a relative humidity of 85-90 percent.

Radishes can be stored in basements and cellars along with potatoes, carrots and other vegetables, up to a meter high. Also, root crops are stacked in stacks wooden boxes. Root crops are very well preserved in a slightly damp river sand, so they almost do not lose their elasticity and commercial qualities.

At in large numbers radish, it can be stored in earthen heaps. How to store black radish in heaps is very simple, like potatoes, but better, along with it. We lay out root crops at the bottom of the excavated trench, sprinkle with a layer of soil of 15 centimeters, then lay the straw. Burt is finally covered with a layer of earth with a mound to drain precipitation.

You can also lower boxes of radishes into the trench, fill them with sand or earth, then lay a layer of dry straw to keep warm and close the trench with improvised materials. In such a mini-cellar, you can arrange a ventilation hood using a piece of metal or plastic pipe.

After the radish has been brought from the cellar, it is stored in the vegetable compartment in the refrigerator. The gardener's reward for proper timely cleaning and secure storage will undoubtedly become simple or sophisticated vitamin radish salads that fill the house with the aromas of summer during the cold winter.

Black radish has long been called the queen of vegetables. And it is no coincidence. After all, the root crop not only has an interesting taste, it is a storehouse of vitamins and nutrients that are so necessary for the human body.

The benefits of this plant were known in ancient Greece, where it was used to treat many diseases. Massively on the territory of our country, black radish began to be grown back in the days of Russia, where it was one of the favorite products.

Root queen in your garden

Useful qualities of black radish:

Positive effect on the nervous system;
Normalizes the work of the intestine;
Used for diseases of the joints;
An indispensable remedy for coughing;
It is used in the complex treatment of such organs as the lungs, liver, blood vessels, and heart disorders.

The root crop is contraindicated pregnant women and people with ulcers.

But for a vegetable to please you excellent harvest, you need to know the intricacies of growing, caring, and collecting root crops.

When to plant black radish

Black radish has established itself as unpretentious plant, but despite this, the wrong fit can negate all your work. The taste of the root crop, as well as the duration of its storage, depend on planting, so try to plant the radish correctly.

The root crop is planted depending on the variety:

Planting black radish in open ground

The territory for planting a root crop in open ground, choose a well-lit and ventilated, as the black radish is a very light-loving plant.

Pre-need fertilize the site mineral fertilizers or manure. But do not take fresh manure, it can be inhabited by insects that will damage your crop.

On the harvested and dug up land, prepare the beds, the distance between which should be 35 - 45 centimeters. Next, make holes on each bed, retreating 15 centimeters from the previous one. Now carefully place 1-2 seeds and sprinkle with earth. Choose only quality seeds that have a certificate. Otherwise, seedlings may not appear at all. To speed up the appearance of the first greens, the seeds are placed on gauze and constantly moistened, and after 2-3 days they are planted in the ground.

When all the seeds are planted, the wells must be moistened and sprinkled with sawdust to maintain a humid environment. The term for the appearance of the first gatherings is one week.

It should be remembered that violation timely landing vegetable, can lead to bolting, which will negatively affect the yield.

Rules for the care of black radish

Is it difficult to care for a radish? Radish is a rather unpretentious root crop and every gardener can grow it. But to grow good harvest, you need to follow only a few rules of care:

Thinning out excess plants;
Timely watering;
Loosening the soil;
Pest protection;

After some time, after the emergence of seedlings, it is necessary to thin out the plants, leaving an interval of about 15 centimeters. If this is not done, growth may be disturbed, which will lead to arrow formation. During the growth period, this procedure must be repeated several times, preventing the thickening of seedlings.

As for watering, then this procedure is individual for each variety. Thus the black radish planted in spring period Moisturize once every 7 days. Winter varieties the root crop is watered 4-5 times during the entire growth period. But it is necessary to monitor the humidity of the beds, prevent the soil from drying out and loosen regularly. The optimal solution to get a rich harvest there will be an installation drip irrigation on the site, as it will maintain the necessary moist environment.

Another factor affecting crop quality is pest control. The main enemies of black radish are: aphids, slugs, carrot fly, rapeseed beetle, and cruciferous flea beetles. These pests damage the root crop and bacteria and rotten fungi can penetrate the plants through the damage sites, which will not only negatively affect the storage of black radish, but also lead to the death of the plant even before harvest. To prevent the appearance of pests, there are many high-quality biological enzymes and preparations on the market that destroy insects and do not harm the plant itself.

When to Harvest Black Radish

For each plant variety, the collection time is individual. It is important to remember that the mature plant is afraid of frost, so the collection must be carried out before winter has come.

So early varieties can be eaten as soon as the plant reaches 4 centimeters in diameter. Early varieties do not differ in long-term keeping quality, therefore the best option will store the radish in the refrigerator, but not more than 20 days.

It is better to dig up medium-grade vegetables in the first half of September. You can store black radish collected in the first autumn month in boxes with sand, placing it in the basement.

As for winter varieties, it is best to collect them before the first frost, since the frozen plant will not be stored. The optimal time for digging a root crop is the end of September - the beginning of November, when the fruit is fully ripe, it is not recommended to dig later. Cleaning before frost does not require complex actions. First of all, you need to cut the tops and root from the dug up vegetable and dry it in a darkened cool room. When the crop dries a little, it must be stored in the cellar.

For long-term storage you need to choose fruits that are even, large and without damage. Only properly selected root crops can lie for a long time.

There are several storage methods:

in polyethylene bags;
in boxes with sand;
in special earthen pits;

Carefully monitor the temperature in the basement, if a frosty winter is expected, take care of additional crop protection. But the room temperature should not exceed two degrees of heat, the roots will germinate.

Periodically, root crops must be checked for the presence of decay and deterioration. Unusable fruits should not be left in a box with healthy ones, this can lead to spoilage of the entire crop before the winter is over.

Since there are not so few varieties and varieties of radish today, the question of the timing of harvesting this crop is not idle. When harvested early, the roots are not mature enough and large. When they are late with the deadlines, they become rigid and hollow. And if carrots or beets can be already ripe in the soil for quite a long time, then for radishes, harvesting time should be limited to a certain interval. So when to harvest the radish so that it retains all its valuable qualities?

Far from all vegetable growers love and grow black radish because of its sharp, bitter taste. But she is needed as a means traditional medicine for the treatment of the upper respiratory tract. Some grow it for these purposes, which is why questions arise about the timing of sowing and harvesting a seemingly unpretentious crop.

The timing of harvesting is directly related to the variety and timing of sowing seeds. For summer salads, early varieties are used, for storage - medium and late, which are also called winter. The average growing season is 60 to 90 days.

When sown at the end of June, early and medium varieties are harvested in September, late - in early October, before the start of frost. Early and medium varieties include summer radish, which is distinguished by a rainbow of colors, forming red, lilac, white root crops. Late is traditionally black, has a dense peel and pulp and is perfectly stored.

It is important to remove ripe root crops before frosts begin. When the soil freezes, the radish loses its taste, becomes flabby and deteriorates.

Summer harvest

Summer varieties are distinguished by juiciness, tender pulp and taste with a slight sharpness. They are useful and in demand. That is why vegetable growers, trying to get early harvest, sow seeds in greenhouses at the end of April. By the end of May, white, green or red roots are ready to eat.

They are harvested in several stages, as they mature and need. In dry weather, the radish is simply pulled out. In rainy weather, it is dug up so as not to damage the peel. Then cut "tops" and "roots" and prepare salads.

Summer varieties are not intended for storage, therefore, at room temperature, they retain their nutritional qualities for a week, and in the refrigerator, wrapped in cling film, they can lie for up to a month. But when growing on your site, this is not necessary, it is much easier to pick a root crop from the garden.

Harvesting autumn varieties

Mid-season varieties are suitable for salads and short storage. Usually they are not as tender as the early ones, but the sharpness and bitterness give them a piquant taste. Planting of such varieties is carried out at the end of June, and the harvest ripens in September, since the growing season averages 80 days.

Root crops are dug in one go, one-time. The tops and foliage are cut off, cleaned from the ground and used for their intended purpose or stored for storage. Before being placed in the storage (cellar), they are slightly dried in the shade so that they do not rot.

Shelf life is limited to 1.5 months.

Autumn varieties are laid out in layers in boxes, sprinkled with sand and placed in the cellar. They are used as needed and periodically check their condition, since medium varieties will not be stored until spring due to low keeping quality.

Sowing of radish is carried out in early spring or in the middle of summer, since root crops can be formed at 10-12-hour daylight hours. If a daytime longer, then the plant goes “in color”, throwing out a flower arrow.

Cleaning winter varieties

black radish late varieties, as well as daikon, are sown at the end of June and harvested at the beginning of October, since it takes up to 100 days for the root crops to ripen. It is important to correctly determine the time of cleaning. Focusing on the timing of landing and weather, radish is removed:

in the northern regions - from mid-September to early November;
in the middle lane - in mid-October;
in southern latitudes - in the last days of October.

Do not rush to remove unripe root crops. They are smaller and less well preserved. Over time, they become lethargic, flabby. It is not necessary to store damaged or going "in color" copies.

The later the cleaning takes place, the higher the concentration nutrients will be in the root. It increases its keeping quality and resistance to diseases.

Preparing for storage

Immediately during the collection, large and high-quality fruits can be sorted, rejecting small, injured or frostbitten ones. When removing tops and long roots, it is important not to damage the root crop, because in this state it rots and quickly deteriorates.

Before laying in the cellar, the crop can be sprinkled with earth and left in this form until the storage site is prepared. The day before, re-sorting is carried out so that not a single injured or diseased radish ends up in storage, otherwise the entire crop may suffer.

Storage in the autumn-winter period

The basic rules for storing spicy vegetables are as follows:

For the winter, the radish is placed in rows of boxes with holes and sprinkled with wet sand to preserve juiciness.
Storage conditions assume 85% humidity and temperature regime+3, +4 C.
The storage period is 9 months, subject to all sanitary standards.
Radish also feels good with other vegetables, getting along with carrots and potatoes. They are stacked in bins one meter high in a common pile or laid out in rows in boxes.

The joint storage method is convenient in that different vegetables are stored in small areas. For storage lay round white radish and round black radish. These are proven varieties that really have a high keeping quality.

Proper and timely harvesting of root crops, competent storage guarantees the preservation of the crop, which is important for lovers of this vegetable who prefer spicy dishes.

Proper harvesting is just as important as every other stage of cultivation. Especially if it is assumed that the root crop should be stored for a long time, for example, like black radish.

In this article, you will get acquainted with the main features of cleaning and storage. different varieties.

On the beds, 2 types of radish are mainly grown: black and green. Also, its varieties differ in the ripening period (summer, autumn, winter). The timing of harvesting radish from the garden depends on all these factors.

When to harvest black radish?

Before planting a black radish, you should determine exactly what variety it is and how you plan to use it. This is very important for determining the time when it will be necessary to dig.

Summer varieties. Starting from the end of May, it is already possible to start pulling out the largest root crops from the garden. Most often, those radishes that have reached 4 cm in diameter are harvested. After digging from it, shake off the soil, remove small roots and cut off the tops. These root crops are stored in the refrigerator for 7 to 20 days while maintaining a constant temperature of + 1-2 ° C and high humidity(about 96%).

Autumn varieties. Such a radish is sown in June, and harvested already in August and before the beginning of September. It will be stored for a long time if it is placed in boxes of sand and placed in the basement.

Winter varieties. In order for this radish to lie all winter, it must be harvested on time. Most often this is done in late October to early November. But, if you do not wait for it to fully ripen, then this will negatively affect its keeping quality. You should also know that radish does not tolerate even small frosts, so you should not delay harvesting it at the end of November, even if you live in a region with a mild climate.

In order for the fruit to retain all its juices, after digging it is cut off long root and tops. For storage in winter, the most healthy and largest specimens should be selected.

There are several ways to store black radish for a long time:

In a refrigerator. Fruit should be planted immediately after harvest. In the chamber where they will be placed, there must be at least 0 ° C.
In the cellar. You can put it in boxes with wet sand and keep the room temperature + 2-3 ° C and humidity 80-85%. You can also store it in bulk with a height of 1 m. In the second case, the humidity in the cellar should be slightly higher (90%).
In a film bag. For these purposes, a bag with a density of 100-150 microns is suitable, which should be kept at +1 - 3°C.
Earthen pits with insulation. In such conditions, it can be stored in boxes, where it will lie sprinkled with earth or sand.

Throughout the entire period of storage, you should check the radish. This is necessary for the timely removal of spoiled fruits in order to avoid the loss of the entire crop.

When to harvest green radish?

This variety of radish differs from black in a more pleasant taste, since it lacks bitterness, the softness of root crops and their juiciness. Because of this, it goes well with other vegetables in salads. It can be harvested and eaten throughout the growth period.

To make a reserve for the winter of the Margelan (green) radish, it must be collected in late autumn. To do this, crush the tops in advance and after it dries, you can start digging. Before storing the radish, it is necessary to inspect and remove the damaged fruits, as they will not survive the winter. You can store it, as well as black, in the basement or cellar at + 2 ° C. Compliance with all recommendations for cleaning and storing radish will help you preserve its beneficial properties for a longer period.