Most commonly used as a garnish, the radish is one of spring’s most versatile vegetables. A sweet root crop that is naturally spicy and crunchy, radishes can be eaten raw, cooked or pickled. Extremely flavorful, radishes are the perfect compliment to any of your favorite springtime dishes. They keep well in the fridge for a couple of weeks, so they are very low maintenance. The watermelon radish, which can be found in markets right now is my absolute favorite. It’s spicy, and sweet and really pretty.Why should you eat more radishes?
Aids Digestion & Eliminates Toxins
Used in both Eastern and Ayurvedic healing practices radishes are said to have effective toxin-purging effects. A natural cleansing agent, radishes help break down and eliminate stagnant food, toxins and cancer-causing free radicals that build up over time. A traditional gall bladder cleansing folk remedy is to eat 2 radishes a day between meals for a month!
Due to their calming effect on the digestive system, radishes can help relieve bloating and indigestion. Daikon radishes specifically aid in the digestion of fats.
Prevents Viral Infections
High in vitamin C content and natural cleansing effects, studies suggest regular consumption of radishes can help prevent viral infections.
Works As A Natural Coolant
Highly regarded in eastern medicine for the ability to decrease excess heat in the body.
Keeps You Hydrated
The Radishes high water content and high levels of vitamin C , phosphorus and zinc nourishes the tissues and can help you body hydrated even in the summer heat.
Soothes sore throats
Especially helpful during a cold, their natural spice and pungent flavor can aid in the elimination of excess mucus, helping clear the sinuses and sooth sore throats.
Protects against cancer
In the same cruciferous vegetable family as broccoli and cabbage, radishes contain phytonutrients, fiber, vitamins and minerals that are cancer protecting.
Ready to add radishes to your diet? Try these delicious recipes.
A great appetizer
1 bunch of radishes, preferably a mix of pretty colors if you can find them.
1/2 each radish and add sea salt to them. They are spicy and delicious as is.
Grain & Herb Salad w Pickled Radishes
spring salad for lunch or dinner
modified from the At Home in the Whole Food Kitchen’
5 radishes, very thinly sliced
2 tsp. ume plum vinegar
2 tsp. unpasteurized apple cider vinegar
Place radishes in bowl with vinegars and toss well. Marinate for several hours, up to 4 days in the fridge. Top salad with delicious radish ‘pickles.’
1 1/4 c. brown rice (or quinoa)
3 tbsp. extra virgin olive oil
1 large garlic clove, minced
2 c. peas, fresh or frozen
1/2 c. chopped flat leaf parsley
1/4 c. chopped fresh dill
5 ounces goat milk feta, drained & crumbled on top.
sea salt & pepper to taste
Make rice or quinoa according to directions.
Warm garlic, olive oil in a skillet on low heat. Saute until golden brown. Add peas, salt and pepper until heated through. Set aside to cool.
Toss grain with radishes, pickling liquid, remaining olive oil, peas, parsley & dill and feta in a large bowl to toss. Season to taste with salt & pepper. Serve & enjoy.
For more whole food suggestions, visit Healthy Nest Nutrition today.