Radish

Who has not ever said “I don’t give a damn” to express indifference or disinterest. However, after knowing the properties of this vegetable, it is possible that more than one reader stops using this expression.

Although it is true that the radish (Raphanus sativus) It provides fewer nutrients than other edible roots such as carrots or beets, occupying a predominant place among foods considered therapeutic.

As with many vegetables, its exact origin is not known. Some historians say that it was known by the Chinese in ancient times.

“When white radishes are in season, doctors can take a break,” said a Chinese proverb. It was also used in ancient Egypt, as some hieroglyphs allude to its therapeutic and cosmetic use.

Later, the Greeks and Romans spread it throughout Europe. One of the first written allusions to the medicinal use of radish is made by the Italian physician Matthaeus Platearius in the twelfth century in his Book of Simple Medicines, in which it is read that cooked black radish is effective against coughs caused by large humors.

Pio Font Quer, Spanish botanist and pharmacist from the middle of the last century, also included it in his famous book Medicinal plants. Subsequent studies have confirmed its richness in active principles with curative potential.

Radish properties

It is one of the vegetables with the most water, almost 95%. It hardly provides protein (1.1%) or fat (0.1%), and its percentage of carbohydrates is also low (2%). But it stands out in potassium (255 mg/100 g), in vitamin C (27 mg) and in folates (27 mcg).

Vitamin C is an antioxidant, so it prevents numerous ailments, and is involved in the formation of red blood cells and collagen that bones and tissues need.

Among the minerals, in addition to potassium, necessary for the regeneration and transmission of the nervous impulse and muscular activity, it also contains some calcium, phosphorus, iron, magnesium and sulfur, which gives it its characteristic spicy flavor.

Radish Health Benefits

Radish belongs to the Brassicaceae (or cruciferous, such as cabbage or watercress) family, which is why it shares its antimicrobial, antioxidant, expectorant, cleansing, immunostimulant and anticancer action with these foods. Its vitamins, minerals and phytochemicals make it, without a doubt, a great food to maintain health.

In natural medicine it is especially recommended for arthritis and to whet the appetite.

Mucous membrane protector

Being rich in water it is a good diuretic that promotes urination and with it the elimination of liquids retained in the body. It also promotes blood purification and cleansing of the gastric, urinary and intestinal mucosa. Other components are caffeic and chlorogenic acids, which are provided by all cruciferous vegetables. These acids inhibit the absorption of iodine and decrease the production of thyroxine, the thyroid hormone that controls metabolism and affects some emotional states. It is a highly recommended food in case of hyperthyroidism; On the other hand, if you suffer from hypothyroidism, you must control your consumption.

better defenses

The simple radish is a true treasure for health due to its purifying, digestive, antibiotic and anticancer properties. It is especially indicated if you suffer from hepatobiliary diseases, hypertension, recurrent infections, allergies, anemia, arthritis, hyperthyroidism or degenerative processes (cancer, multiple sclerosis…), but it is also effective against heavy digestions and constipation, to facilitate sleep or improve the skin.

radish in the kitchen

There are multiple varieties of radishes, and although the leaves can be consumed in a salad or infusion, the root is usually eaten. From a botanical point of view, they can be grouped into three groups:

· Radishes (Raphanus sativus sativus). They are the most cultivated, small, elongated or round, and white, pink or red. Their mildly spicy flavor makes them appetizers and digestives.
· Black radishes (R. sativus niger). Cylindrical and rounded in shape, with black skin, hard and difficult to digest, but white meat that is better digestible. They are the most used medicinally. The black radish relieves constipation and meteorism; balances the intestinal flora and prevents infectious pathologies. It is also a powerful antimicrobial and its active ingredients neutralize bacteria, viruses and fungi that harbor mucous membranes. It is also purifying, antibiotic and expectorant.
· Asian white radishes (R. sativus longipinnatus). Daikon belongs to this group, which is cultivated in Southeast Asia and Japan. Cylindrical and elongated in shape, with white pulp and a mild flavor, it helps purify the body and eliminate mucus and kidney stones.

A delight in the kitchen

The most common use of radishes is in salads, especially when they are tender, but they can also be cooked. Its flavor is lively, spicy, more or less soft depending on the variety and the time of harvest. When peeling them, taking them cold directly from the refrigerator or cooking them, they soften.
Its best season is from May to June. Spring and summer radishes are ideal for eating with the skin on. The largest, in autumn, are not usually eaten raw and it is better to peel them.