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Radish: 13 Facts To Say ‘Yes’ To This Vegetable! (And Bonus Recipe!)
Most don’t normally keep radishes on hand for snacks, salads, and side dishes, but they should. Radishes are extremely healthy as one of the veggies with the highest amounts of vitamin C, fiber, and potassium. Radishes are white, purple, pink and even black in color. Some radishes do have a spicy taste, and are not for everyone. Radishes are healthy for everyone, though! And here we bring your attention to 13 radish facts!
- Radish is an excellent liver detox.
- Radish leaves can clean the bladder and work as a laxative.
- Radishes are high in fiber.
- Radish leaves have been used to treat jaundice because it rids the body of excess bilirubin.
- Radish is high in potassium, which aids the body in a number of ways, including managing blood pressure, folate, and vitamin C.
- Radish helps control blood pressure thanks to its high potassium content.
- Radish is rich in flavonoids, which help prevent heart disease.
- There are records that radishes and their leaves were used by the ancient Egyptians.
- Radishes contain vitamin C which boosts the immune system.
- Radishes have high water content, keeping you from dehydration.
- Radish greens are high in iron, vitamin C, and phosphorus.
- Radishes contain compounds which are an important precursor to collagen – an integral part of blood vessel and skin health.
- Radishes are high in fiber and low in calories, leading to weight loss.
How to grow and cook delicious radish at home
Radishes are easy to grow, and some varieties will thrive even in cold conditions. Radishes are popular in North America, Europe, Asia, Japan and Egypt. There are a number of varieties, ranging from the size of a quarter to the size of a soccer ball. Radishes are grown for their seed pods in Asian and Japanese cuisine, while in Egypt it’s popular to consume radish leaves.
Radishes are great in chutneys, curries, pickled or fermented, or used raw in salads. Radishes can be sautéed with other vegetables, and as a topping for rice. Try out the fermented recipe for a dose of probiotic-packed radish health.
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Fermented Radishes Recipe
- 2 cups of water
- 1 ¼ teaspoon of sea salt or kosher salt
- 2 cups of freshly sliced radishes (cut ½ inch thick)
Bring two cups of water with salt to a boil, and remove from heat. Stir until salt dissolves, and pour a quarter of the brine (salt and water mixture) into a quart mason jar. Place sliced radishes into the jar, and cover with a quarter pint jar or fermenting lid. Pour in the rest of the brine until completely submerged. Place lid on the jar, and allow to sit at room temperature for 7 days. Store in refrigerator after opening.