To Russia and Ukraine radishes were brought by nomadic Asians. She quickly mastered the new territory and became a favorite vegetable. Radish grows rapidly on the ground - forty-forty-five days after the shoots rise. About radish written in the herbalists, as a remedy for whooping cough, kidney stones and bladder. It was recommended for the treatment of flatulence, anemia; used as a lactiferous (i.e., increasing lactation), wound healing and anthelmintic.
It is also amazing that daikon is able to grow in radiation soil and accumulate in itself 2-3 times less radionuclides, unlike carrots and buryaks. In our time, scientific research has proven the properties of the daikon to withstand radiation.
Capable daikon juice mixed with honey to help with bronchitis. Even excess cholesterol from the blood will help to bring this miracle-vegetable. There are also properties of the daikon that are harmful to most bacteria. This is provided by its proteins. The very scent of the daikon, thanks to the volatile phytoncids, is able to purify the air. Only 100 gr. Daikon contains almost half of the daily requirement of the body in vitamin C, four percent of magnesium and copper, eight percent of folic acid. A huge amount of beta-carotene, vitamins B1, B2, B6; iron, phosphorus, iodine, chrome: what is not Mendeleev's table in one bottle, tobish, - root? !!
Nevertheless, the treatment with daikon should be approached with great care: there are contraindications and they should be consulted by a doctor. You can not eat daikon with ulcers of the stomach, various inflammations of the kidneys, people suffering from osteochondrosis also do not want to apply radish.
But for cosmetic purposes, the daikon can be used without limit. It: and the mask in a mixture with sour cream or vegetable oil (depending on the condition of the skin), and pure juice for bleaching and nourishing the fading skin. In order to remove excessive pigmentation, the daikon slices are applied to the skin of the face for half an hour, the face is rubbed with cold milk after the mask and a nourishing cream is applied.
There are also many recipes that include this root vegetable. Raw and white daikon finely chopped and added as seasoning to sushi, and to other different fish dishes. Use it as an independent dish. However, this root crop is not nutritious, since it is almost 100 percent water.
When buying daikon roots, give preference to heavy, well-formed fruits, without damage and cracks. It is the larger roots that are more sweet, although overgrown ones acquire a burning sensation. It is most useful to eat for food not later than two or three days a day. And they should be stored in the refrigerator, wrapped in foil or foil - then the daikon remains juicy for a long time. Not only the roots of the dakon can be eaten in salads, but also its sprouts, the leaves of those varieties that do not have villi. Daikon can be fried, marinated, baked, used as a seasoning. In any form, it is tasty, and most importantly, it has useful properties.