It seems in my experience that radishes are overlooked much of the time. Can you remember being told to finish your radishes before you can leave the dinner table? It seems to be the last thing left on the crudité platter if it is included at all. The radish is usually appreciated for it’s pretty color and ease of cutting into a pretty flower. It accompanies, but is seldom, the main event. Today I am featuring the daikon radish. It IS the main event. As a member of the cruciferous vegetables, like broccoli, radishes have amazing health benefits. It is time to start paying more attention to the radish.
6 Reasons to eat your radishes:
- Detoxifying-helps to break down and eliminate toxins,
- Digestive Aid- helps to relieve bloating and indigestion and aids in the digestive process,
- Low in calories and high in nutrients,
- Nourishing and hydrating- high vitamins A and C, Folate, fiber, riboflavin, and potassium,
- Cruciferous- helps to eliminate the cancer-causing free radicals. Radishes contain many phytonutrients that aid in cancer prevention,
- Bolsters your immunity.
The daikon radish offers the health benefits of a radish, but less peppery in flavor with lots of crunch. Cooked, the daikon tastes much like a turnip. Not only are they used in culinary, but medicinally as well, like all real food. The radish greens can be eaten as well of course.
To keep the radish fresh, remove the greens prior to storing, wash, and wrap in a damp paper towel prior to sealing them in a container or plastic bag.
They can be eaten raw, roasted, broiled, steamed, grilled, shredded, chopped, sliced. Don’t forget to eat your radishes today. Please click here for recipes.
Thank you for reading.
Dawn Swope, CHHC, AADP