So that the radish is not bitter. The use of black radish in traditional medicine

How to remove bitterness from radish?

1. Grate, blanch and squeeze. And if then lemon juice water, then there will be no bitterness.
2. fill with water and let stand for 5 hours
3. The radish needs to be cut thinner and salted. After 5 minutes the bitterness will go away.
4. Rub or cut, salt, let stand for 20-30 minutes. Drain juice or squeeze lightly. The radish becomes softer, the bitterness goes away, but the spicy spicy taste remains. Delicious with herbs and sour cream. It is better to take Margelan radish.
5. Why then a radish? The whole taste is bitter. Take the daikon, it's sweet.
6. Take a carrot.
7. Vinegar, lemon juice, pomegranate juice - some kind of acid. I prefer vinegar and fruity is better.
8. put in a bowl sprinkle with salt, but not very much, let it stand for 10-15 minutes, then squeeze the juice and that's it. you can eat
9. Personal experience - grate redb = bku, put in a colander or other utensils. and shake for 3 minutes....bitterness and "spirit" go away...
10. of course, you can also rinse the grated radish, or you can add grated carrots, a little grated apple, and add sour cream, in extreme cases, mayonnaise. delicious!!!

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Radish is a very useful product. However, many cooks have a biased attitude towards this vegetable due to its specific aroma and bitter taste. Solving such a problem is easy. If you know how to remove bitterness from radish, you can diversify your daily diet with healthy dishes from this root crop.

Useful properties of a unique vegetable are determined by its unique composition. Root crops are rich in:

Under the influence of the beneficial properties of vegetables in the human body:

• metabolic processes are improved;
• digestion is normalized;
• immunity increases;
• choleretic effect is stimulated;
• the level of cholesterol in the blood is normalized;
• increases appetite.

In addition, the root crop is an excellent prophylactic against atherosclerosis, it is used to treat diseases of the respiratory system (in particular, bronchitis). The vegetable is widely used in cosmetology. Usually, a hair product is prepared on its basis, which can improve their condition and accelerate growth.

Getting rid of bitterness

The bitterness of the product can cause a lot of inconvenience to housewives. Many tend to think that it is due to bitterness that the root crop is so useful. In fact, this is not so, and if we rid this product of a specific tart taste, beneficial features won't go anywhere.

There are several ways to remove bitterness:

Salads made on the basis of bitter radish should not be watered. vegetable oil and add salt, since these products can only increase the bitterness of the vegetable. Instead of butter, it is recommended to take sour cream or yogurt, since it is these components that can beat off the bitter taste and add a touch of piquancy.

Root crop in cooking and folk medicine

Radishes are great for making a range of delicious and healthy meals, you can cook, for example.

The black radish is the closest relative of the radish. But, unlike him, it does not ripen in spring, but in autumn. It is well kept in winter period rich in trace elements and useful essential oils. In addition, it contains, albeit in small quantities, a number of vitamins. From it you can quickly cook simple, but tasty and healthy snacks like salads.

Dishes from black radish: delicious salad

Salad of black radish, carrots and apples

To prepare this dish, you will need the following ingredients: - 1 medium-sized black radish; - 1 medium sized carrot; - 2-3 small apples; - vegetable oil; - salt to taste.

Peel the radish, then grate it on a coarse grater, lightly salt, mix and leave for about 25-30 minutes. After the time has elapsed, squeeze the liquid well. This is necessary in order to remove the excess bitterness that essential oils give to the radish.

Wash the carrots, peel, also grate on a medium grater. Peel the apples, cut into thin strips or small pieces. Transfer the radishes, carrots and apples to a salad bowl, season vegetable oil, stir and serve. You can keep the salad in the refrigerator for about half an hour before this, in which case it will only taste better.

It is better to use unrefined oil with a strong aroma, olive or sunflower

Radish, carrot and cheese salad with spicy dressing

To prepare this salad you will need the following ingredients: - 1 medium radish; - 1-2 medium-sized carrots; - a small piece hard cheese(about 50 grams); - 2-3 tablespoons of freshly squeezed orange juice; - 1-2 cloves of garlic; - salt; - mayonnaise to taste.

Prepare the radish as described in the previous recipe. Squeeze lightly, mix with orange juice, put in a deep bowl or salad bowl.

Peel the carrots, grate on a medium grater. Cheese also grate on a medium grater. Add everything to the radish bowl. Peel the garlic, finely chop and crush or pass through a press. Add to vegetables and cheese. Season with mayonnaise, mix and refrigerate before serving.

If desired, you can add a little finely chopped greens to the salad, such as parsley or cilantro

Radish is a vegetable plant that belongs to the cruciferous family. The root crop has a rounded or elongated shape, the color of the vegetable can be very diverse: red, purple, yellow, white, pink. The most popular varieties are red and red-white. This plant is rich in vitamins and minerals necessary for human life.

Radish is a common plant with unique antibiotic properties. It destroys microbes that form in the mouth and throat and cause unpleasant odors. While chewing a fresh root crop, under the influence of the substances that make up the radish, microbes die, and mustard oils irritate taste buds, improving appetite. In addition, it has been proven that the use of radish in fresh reduces the risk of tumor formation and oncology.

Radishes are unpretentious to growing conditions, but even in the presence of excellent fertile soil, the basic requirements must be observed. Otherwise, the vegetable will be bitter and flabby.

The reasons

The main reason for the sharp, sometimes bitter taste of radishes is the presence of mustard oil in the fruits. It is it that gives the vegetable useful properties and piquancy in the taste of the pulp. This culture belongs to the early spring vegetables, preferring not too long daylight hours. It should not exceed 10 hours. Most often, planting begins in early spring or late summer.

It is possible to plant in the greenhouse immediately after the snow melts. At this time, the temperature and light conditions are more suitable for the germination of strong plants. From an excess of light during the day, the plant ages faster and its fruits begin to taste bitter. To slow down this process, plantings are covered with opaque covering materials, forming a shady place. But too much darkening of the plants will cause bolting in the radish, so it needs to be regulated by opening and closing.

When covering plantings, it is important to ensure that the supply of oxygen to the plants is free.

In order to get rid of the bitter taste in a vegetable, you need to find out why it appeared. There may be several reasons for this:

• insufficient and uneven (from time to time) watering;
• overgrowth of root crops: when overripe, the flesh becomes rough, cracks, dries out from the inside, bitterness appears;
• unthinned planting of radishes, lack of oxygen, lack of weeding from weeds.

The bitter taste of radish appears due to non-compliance with the rules for growing this vegetable. Violation of at least one of the conditions leads to a deterioration in the quality of the entire crop or its complete absence.

Conditions for a good harvest

To get a tasty, juicy vegetable crop with a pleasant sweet aftertaste and an unobtrusive point, seedlings need regular and high-quality care.

thinning

With a thickened planting of radishes, one should not expect excellent taste from root crops. With excessive crowding, vegetables grow weak, depleted, lack nutrients and trace elements. The root system of such seedlings does not develop. The lack of light rays and water affects the formation of the root crop. The plant is fighting for space and nutrition, and does not direct forces to the development of the fetus.

Extra and weak seedlings should be removed at the time when one true leaf appeared. Later rarefaction will lead to the fact that part of the plants will go into the stage of formation of an arrow with flowers. Thinning must be carried out without fail, the distance between plants should not be less than 4 cm, otherwise the flesh of the radish will coarsen, become fibrous and dry. The vegetable will take on curved shapes.

It is possible to plant seeds using cells from egg grates. We press them into the soil and get a clear row of recesses for planting a seed. One seed is planted in each hole. With this planting method, thinning is not required.

It is necessary to thin out and then loosen the soil with radishes very carefully, avoiding damage to the roots of plants. Otherwise, the culture will begin to form arrows, nutritional qualities vegetables will lose their value. Thinning radishes is not by pulling out excess plants, but by pinching.

Watering

Radish is a moisture-loving plant. Demanding for the presence of moisture in the soil appears already when the first true leaf appears, at the very beginning of the formation of the root part of the vegetable. He needs a timely, uniform, regular supply of moisture to the soil. Ideally, for watering 1 square meter of radish beds, 10-15 liters are not very necessary. cold water. Do not allow the land around the crop to dry out. Fruits that have experienced a lack of moisture do not make up for it after the restoration of the irrigation regime. The pulp loses taste qualities, crunchiness. Such a vegetable is prone to cracking, loss of smoothness, prone to shooting.

In hot summer days Radishes need to be watered early in the morning and late in the evening every day. When cooler weather sets in, watering can be reduced to 1 time in 2-3 days, monitoring the condition of the soil and preventing it from drying out. Daytime watering is of no benefit, as the water from the plants quickly evaporates through the leaves. Strait of the soil layer must be carried out at a distance equal to the length of the radish root. If frequent watering is not possible, ridges with vegetables can be mulched with sawdust, dry grass. So the moisture in the soil after watering is stored for a long period.

Proper watering of radishes should be carried out using a watering can with a frequent strainer; when grown in greenhouse conditions, immediately after watering, the room must be ventilated. In the absence of regular watering, growing radishes becomes completely useless.

When watering a crop, you should not get too carried away either. Both a lack and an excess of water in the ground can cause a bitter taste of a vegetable. In addition, excessive soil moisture can cause the formation of various diseases of the root crop, its decay

Weeding

Weeding beds from emerging weeds is carried out regularly. Weeds take moisture, microelements from cultivated plants, block access to light rays. Radishes grow weaker, emaciated compared to vegetables from weeded beds. Weeding rows with radishes should be carried out very carefully, removing weeds with light movements, trying not to damage the seedlings of the crop itself.

loosening

Inter-row spaces should be loosened immediately after watering or rain. Drying, the soil forms a dense layer on the surface that does not allow oxygen to pass through in sufficient quantities. The plant experiences its shortage and weakens. The fruit is filled with bitterness.

Loosening is carried out pointwise, around each radish bush.

Timely harvest

Radish fruits are harvested as they ripen. During the warm period, the culture needs to form a root crop up to 2 cm in diameter in order to become suitable for storage. In terms of ripening, this process lasts from 20 to 45 days, depending on the variety of crop. It is useless to leave large vegetables in the soil, their growth will stop, the flesh will undergo coarsening, drying and the formation of fibers. Keep radishes in a cool place, tied in bunches. At elevated temperature storage vegetable becomes soft, flabby.

Some vegetable growers practice this method: pour a thin layer of salt into each recess before planting the crop seeds. It destroys microbes and viruses in the soil and gives the roots an unusual taste, the fruits become crispy, juicy. This method perfectly protects root crops from the formation of bitterness, since salt absorbs and retains moisture.

How to eliminate bitterness?

If it was not possible to get rid of the causes of bitterness in time, the fruits suitable for cooking, can be saved in several ways:

• Soaking in salted cold water. Put the radishes, previously peeled and peeled, into a container and add about 2 liters of clean water with 1 tablespoon diluted in it table salt. We leave the roots to get wet for half an hour, then drain the water and rinse with running water. You can do this twice if necessary. But most often, in order to correct the bitterness, one soaking is enough.
• Rinsing. Rinse peeled and cut into slices root crops under running water, salt. Salt draws out excess bitterness. Then the salt from the surface of the slices can be shaken off or, if necessary, rinsed again with water.
• Scalding with boiling water. Peel the vegetables, cut into pieces, put in a container and pour boiling water for about 8-10 minutes. The bitter taste will disappear, but a certain amount of vitamins and trace elements will also be destroyed. Boiled radishes are less suitable for salads.
• Lemon and sugar. Cut or grate the radish on a coarse grater, pour over with freshly squeezed lemon juice, sprinkle with sugar on top. If there is no desire to use sugar, natural honey is suitable, which will add piquancy to the salad.
• Salting. Cut the radish into thin slices and sprinkle with salt. We are waiting for the radish to give juice. Then you need to rinse the chopped vegetables in running water and sprinkle with lemon juice.

If you need to urgently get rid of bitterness without soaking, a salad using radish can be seasoned not with oil, but with sour sour cream. It will hide the bitter taste of this vegetable.

You should not immediately get rid of bitterness. Her presence is very useful, and you can always remove it. When soaking mustard oils are partially washed out, the healing disinfecting properties are reduced, therefore, the benefits of the vegetable are also reduced.

The most delicious and tender radish will grow in sunny beds with light loosened soil. The yield of a vegetable depends on the availability of top dressing, but it is worth remembering that radishes do not grow on soils with the addition of fresh manure. In this case, the plant will form only green foliage. In beds with clay soils and low nutrient content, root crops will be flabby with obvious signs of a bitter taste.

By following these simple rules for growing radishes, anyone, even a novice gardener, will be able to get an excellent harvest of tasty, crispy, juicy radishes without any signs of obtrusive bitterness in taste.

For information on how to grow radishes so that they are not bitter, see below.

If you boil or steam a radish, turnip or radish, then the bitterness will disappear.
But the vegetables will be already boiled or steamed. And this is not always what you need.

But to remove the bitterness, and in order for the radish or radish to remain fresh, you will have to try.
The best remedy is soaking.
To make it go faster, it is best to grate the radish (radish) and fill it with water. Stir, strain, drain the water, pour new. Leave for a while. Try it in half an hour or an hour. If you still feel bitterness, change the water again.
Eventually the bitterness will go away. Only a specific smell from a radish can remain (a little).
If grated radish (radish) is not needed, then it can be cut into thin slices and also soaked in water. It will take more time here.
If the bitterness, nevertheless, still remains a little, then here you can kill it already in the dish. For example, mix with sour cream, or vegetable oil, or with some kind of whipping sauce (ketchup).
The main thing is to go to the dish.

Although the taste of radish is that it is bitter. I like to eat just such a radish.)) And especially to make radish with kvass. You can read how it's done:
Enjoy your meal!))

What to add to radishes or radishes if they have a pronounced bitter taste to remove bitterness? It is to add, and not soak or evaporate?

The easiest way to remove bitterness from radishes and radishes is to pour boiling water over them, after cutting or rubbing, as the author of the previous answer calls for. However, with this method, along with the bitterness of the radish and radish, the beneficial substances contained in them will also leave, not to mention the taste.

Also, green radish and red radish should not be bitter. And if, nevertheless, this is so, then this fact signals that the root crops are of poor quality and were grown in violation of technology. Therefore, I personally do not eat bitter radishes and green radishes.

However, the use of excessively bitter radishes and radishes for food is possible and even without much loss. useful substances that they contain.

What can compensate for the excessive bitterness in root vegetables (and in any other food)?

They are sugar and acid. If you chop or grate bitter radishes and radishes, and then pour lemon juice over them and sweeten them with sugar or honey, you will not feel any bitterness in them.

For example, grate bitter radish or radish on a coarse grater or cut into thin circles, transfer to a salad bowl and salt. Radishes will give juice, which we drain, wash the radishes under running water and pour over lemon juice. The bitterness goes away, and we use the radish to prepare various salads.

In addition, bitter radish and radish salads should not be salted and seasoned with vegetable oil, especially unrefined oil, which, like salt, will only emphasize the bitterness of the final product. Instead of butter, use sour cream or yogurt with a small amount added. granulated sugar(or honey). Sour cream will beat off the bitterness and give the salad a piquant taste.