Do not forget about this little veggie!
They are pungent and come as usually bright scarlet, or as black or white. Belonging to the mustard family, these root vegetables originated in China and have been eaten in Egypt and the Mediterranean area since beginning of civilization.
Yes, radishes are somewhat bitter, but oh so good for us!
They contain a volatile ether that has a particular affinity for dissolving mucus or phlegm, especially the mucus in the digestive tract from eating starchy carbohydrates (bread, pasta rice etc.) Radishes also help in cleansing and expelling gallstones from the bladder, and cleansing the kidneys. They have both antibacterial and antifungal actions as well.
Beautifying foods
Radishes are the only common food with both sulfur and silica found in high concentrations along with vitamin C. They all play a major role in connective tissue formation and create glowing skin. “Radishes are perhaps the most beautifying of all foods” according to raw food expert David Wolfe, with the red ones having the most effect. Other common varieties are the black and the Daikon or Japanese radishes.
Choose crisp and firm radishes
and eat as snack or toss in salads. The green tops are edible too and lend a peppery taste to salads or soups.
If you remove the greens, the radishes can be stored two or more weeks in the fridge. With the greens attached, 3-5 days only.
A way to enjoy radish greens, is adding them to a green soup or smoothie! Here is a radish top recipe for you!
By Åsa Paul-Johansson
On the Lime – Raw Foods
Fort Lauderdale are, Florida
