Crispy, refreshing, with a little bit of heat; radishes are a cooling and heating all in the same bite.
Radishes are part of the Brassicaceae family along with other crucifers, like mustards, and cabbages. The common radish, raphanus sativus, was first domesticated in pre-Roman Europe. Even though the ‘common’ radish is the name of these little gems, they are anything but common and come in a wide variety of colors, sizes and even flavors.
From a culinary perspective, the common radish is typically eaten raw, chopped, shredded and added to a variety of culinary endeavors. You can eat the root, leaves, seeds and flowers. Spouted radish seeds are a delicious and zingy addition to a breakfast plate or salad. There are a few recipes out there that include cooking radishes but I’ve not tried them. Another cooking adventure to think about (:
From a health perspective, radishes are completely amazing; again, anything but common! The chemical compounds in radishes help regulate bilirubin and remove any excess. This means radishes are a happy liver food. They have been studied as beneficial additions to diet for people suffering from jaundice and chronic liver disease. Radishes are high in fiber and can also help the lining of the intestine replenish and repair. The combination of macro and micronutrients helps eliminate mucus, fight bacteria/virus/fungus, and decrease systemic inflammation. They are high in Vitamins C, B, and K as well as folate. They are a good source of potassium, manganese, copper, and iron. Studies demonstrate they help regulate metabolism and have been a beneficial addition to diet of individuals trying to manage blood sugar levels and avoid diabetes. Externally, radish juice can help decrease pain and inflammation as well as eliminate pain and itching from bug bites.