Who hasn’t 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 will stop 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, and it occupies a predominant place among foods considered therapeutic.

As with many vegetables, its exact origin is not known. Some historians claim 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, Greeks and Romans spread it throughout Europe. One of the first written references to the medicinal use of radish was made by the Italian doctor Matthaeus Platearius in the 12th century in his Book of Simple Medicines, in which it is read that cooked black radish is effective against cough caused by large humors.

Pío 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 ingredients with healing potential.

Radish properties

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

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

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

Health benefits of radish

Radish belongs to the brassica family (or cruciferous, like cabbages or watercress), so it shares with these foods its antimicrobial, antioxidant, expectorant, purifying, immunostimulating and anti-cancer action. 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 your appetite.

Mucous membrane protector

Being rich in water it is a good diuretic that promotes urination and with it the elimination of fluids 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 all cruciferous vegetables provide. 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 anti-cancer 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 digestion 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 digestifs.
· 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. Black radish relieves constipation and bloating; 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 grown in Southeast Asia and Japan. With a cylindrical and elongated shape, white pulp and a mild flavor, it helps cleanse the body and eliminate mucus and kidney stones.

A delight in the kitchen

The most common use of radishes is in salad, even more so 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 you peel them, take them cold straight from the refrigerator or cook them, they soften.
Its best season is from May to June. Spring and summer radishes are ideal to consume with the skin. The largest ones, from autumn, are not usually consumed raw and it is better to peel them.