The Humble Radish Has Much to Offer!
They’ve been around for centuries. In fact, in the ancient world, they weren’t the humble “ho hum” vegetable they are today. They were actually held in high esteem.
I say it’s high time we brought back this high esteem. This unassuming veggie has much to offer. For instance, consider their health benefits. They’re high in fiber and loaded with vitamin C, E, A, K and vitamin B6. Their mineral makeup is impressive as well: lots of potassium, folate, calcium, and iron.
Because of the radish’s health profile, lots of good things happen when you eat them. Research shows that:
They’re good for your skin. Drinking radish juice on a more consistent basis can keep acne, pimples, and even rashes away. It will also help if you experience dry skin. You can even use it as a paste by applying it directly to help cleanse your face.
They even soothe bug bites. Applying radish juice directly on a bite or sting will help with the swelling and reduce the pain.
They regulate blood pressure due to their potassium content.
They protect blood vessels because they help the body produce collagen, thus decreasing the chances of you getting atherosclerosis.
They improve immune system because they counteract internal inflammation. While they can help your body deal with fever and keep your body deal from catching a common cold and cough, they also protect against early aging.
They help detoxify the stomach and liver. Because they’re high in fiber (which helps with bile production), they assister the liver and stomach in digestion and elimination.
They enhance your metabolism. Radishes are especially helpful with obesity (because they’re low in carbs and calories, and filling at the same time). And they help with gastric problems and nausea.
They protect the heart due to their good amount of anthocyanins. Anthocyanins are proven to help reduce the possibility of cardiovascular disease.
They help fight and prevent cancer. It’s all because they contain detoxifiers, vitamin C, folic acid, and anthocyanins. These work together to protect against certain cancers, such as colon, kidney, stomach, intestinal, and oral cancer.
Worth a second look, right? What’s more, even the radish greens are good for you. Totally edible when nice and fresh, you can steam them, boil them, or stir fry them.
And there are many more varieties to choose from than the common Cherry Belle (the red globe radish we see in the grocery store). Black/Spanish, Daikon, French Breakfast, and Watermelon are just for starters. New varieties pop up almost every year.
While most people prefer eating radishes raw in salads, they can also be grilled, roasted, pickled, and added to soups or stews. People even use them to make curries, chutney, and slaws.
Speaking of slaws, here’s a good recipe that puts the “rad” in radish from www.food.com. Truly, this humble veggie has much to offer!
4 cups shredded radishes (about 40)
2 cups chopped yellow bell pepper
1 1/2 cups shredded carrots
1/2 cup mayonnaise
1 tablespoon fresh dill chopped
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon dry mustard
Directions:
Add Recipe to Cook'n
I say it’s high time we brought back this high esteem. This unassuming veggie has much to offer. For instance, consider their health benefits. They’re high in fiber and loaded with vitamin C, E, A, K and vitamin B6. Their mineral makeup is impressive as well: lots of potassium, folate, calcium, and iron.
Because of the radish’s health profile, lots of good things happen when you eat them. Research shows that:
They’re good for your skin. Drinking radish juice on a more consistent basis can keep acne, pimples, and even rashes away. It will also help if you experience dry skin. You can even use it as a paste by applying it directly to help cleanse your face.
They even soothe bug bites. Applying radish juice directly on a bite or sting will help with the swelling and reduce the pain.
They regulate blood pressure due to their potassium content.
They protect blood vessels because they help the body produce collagen, thus decreasing the chances of you getting atherosclerosis.
They improve immune system because they counteract internal inflammation. While they can help your body deal with fever and keep your body deal from catching a common cold and cough, they also protect against early aging.
They help detoxify the stomach and liver. Because they’re high in fiber (which helps with bile production), they assister the liver and stomach in digestion and elimination.
They enhance your metabolism. Radishes are especially helpful with obesity (because they’re low in carbs and calories, and filling at the same time). And they help with gastric problems and nausea.
They protect the heart due to their good amount of anthocyanins. Anthocyanins are proven to help reduce the possibility of cardiovascular disease.
They help fight and prevent cancer. It’s all because they contain detoxifiers, vitamin C, folic acid, and anthocyanins. These work together to protect against certain cancers, such as colon, kidney, stomach, intestinal, and oral cancer.
Worth a second look, right? What’s more, even the radish greens are good for you. Totally edible when nice and fresh, you can steam them, boil them, or stir fry them.
And there are many more varieties to choose from than the common Cherry Belle (the red globe radish we see in the grocery store). Black/Spanish, Daikon, French Breakfast, and Watermelon are just for starters. New varieties pop up almost every year.
While most people prefer eating radishes raw in salads, they can also be grilled, roasted, pickled, and added to soups or stews. People even use them to make curries, chutney, and slaws.
Speaking of slaws, here’s a good recipe that puts the “rad” in radish from www.food.com. Truly, this humble veggie has much to offer!
Creamy Radish Slaw
Ingredients:
4 cups shredded radishes (about 40)
2 cups chopped yellow bell pepper
1 1/2 cups shredded carrots
1/2 cup mayonnaise
1 tablespoon fresh dill chopped
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon dry mustard
Directions:
1. Combine first 3 ingredients in a bowl.
2. Combine mayonnaise and remaining ingredients with a whisk.
3. Drizzle over slaw, toss well to combine.
4. Serve immediately.
2. Combine mayonnaise and remaining ingredients with a whisk.
3. Drizzle over slaw, toss well to combine.
4. Serve immediately.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
