Radish garden - a very useful plant, has a characteristic sharp sharp taste and smell. Radish root vegetables contain many different substances necessary for the human body, namely vitamins C, B1, B2, fiber, minerals (including potassium compounds), organic acids, glycosides and essential oils.
Radish is widely used in folk medicine to treat a variety of diseases and as a component for the preparation of salads. Food is also consumed by root vegetables (usually in raw form) and young foliage. Radish stimulates appetite, improves digestion, cleanses the liver and has choleretic and diuretic and strong antimicrobial properties. Eating radish is especially useful in the winter-spring period, for replenishing vitamins and trace elements.
If you prepare a radish for the winter and properly organize its storage, you will have the opportunity at any time to use these miraculous healing and tasty root vegetables on any day of the cold season.
How to store radish in winter?
If you live in a house on the ground and you have a cellar (or a cellar in the garage), in which a low but stable plus temperature (not lower than + 2 degrees Celsius) is maintained, then this is the ideal place to save various blanks for the winter , including, and root crops. Like carrots, radish is best stored in small wooden boxes (or open paper bags) with sand, without direct light access.
If there is no cellar, storage under similar conditions can be arranged on glazed verandas and loggias (where the temperature also does not fall below + 2 degrees C). If you do not have the opportunity to organize such storage of fresh radish roots, do not worry, you can make delicious canned preparations for the winter from radish. They then will seriously please you, your family and friends.
Here are some recipes for the winter from the radish.
Radish salad
Ingredients:
- white cabbage - about 1,5 kg;
- carrots - about 300 g (can be replaced with sweet pepper);
- radish - about 3 kg;
- parsley and celery greens - 50 g each;
- garlic - about 150 g;
- vinegar 6-9%;
- common salt;
- granulated sugar.
Preparation
Prepared vegetables and greens shredded and mixed into the pelvis, and then transferred to sterilized glass jars (the preferred capacity of 0.75-1.5 liters). Tamped tightly, to secrete juice, then add to each of 1 teaspoon of salt, sugar and vinegar. Cover with sterilized lids and stir into a large basin of water. Sterilize with a slight boil of water in the pelvis for 10-12 minutes. Banks roll, turn and hide until cooling. Amazing radish salad ready!
Sour radish
Preparation
Peeled radish three on a small grater, add to taste large chopped garlic, coriander seeds, dill branches, salt to taste, mix and compact into half-liter cans. Close with plastic covers. Will be ready in 10 days. Look for more interesting recipes with this vegetable, then we recommend you try a salad of black radish - it's useful and tasty.