Mid-early variety, distinguished by high flavor qualities and dietary properties
Gulliver — Mid-early daikon (sweet radish) variety. From full emergence to technical maturity: 35–50 days. Roots are smooth, white, cylindrical with a conical taper, weighing 200–300 g. The flesh of Gulliver daikon roots is white, juicy, firm, tender, and slightly sweet (without a sharp taste). Roots easily emerge from the soil. Mid-early daikon variety Gulliver is cold-resistant. Suitable for sowing in open and protected ground. A distinctive feature of the Gulliver variety is its high marketability and yield (6–7 kg/m2) of fruit. Mid-early daikon Gulliver roots are used fresh, boiled, and pickled. Daikon, like radish, is used for colds, hair strengthening, and for diseases of the gallbladder, liver, and kidneys. Daikon is a hardy plant and can grow on various soil types, though it yields best on light, fertile soils. The best sowing time for seeds is early July. Daikon seeds are sown in small holes on ridges at a depth of 2–3 cm, 2–3 seeds per hole, with rows spaced 5 cm apart and plants within rows spaced 25 cm apart. After emergence and formation of 2–3 true leaves, seedlings are thinned. Harvesting of roots should be done on dry weather — this will extend the storage life of Gulliver daikon roots.
