The radish is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times.

Radishes are grown for their swollen tap roots which can be round, tapering, or cylindrical. The root skin colour ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white. Radishes have a pungent flavour and are generally eaten raw, as crudités with carrots, fennel, and celery or sliced in salads.

Typically, radishes are sliced very thinly and seasoned with oil and lemon: lemon juice facilitates digestion.

If left whole to soak in cold water for a few hours before using as a crudité, or adding to salads, their crunchiness is accentuated.

Radishes can be enjoyed cooked, in omelettes or as a side dish.
Even radish leaves can be used: after boiling, they can be dressed with extra virgin olive oil and. Lemon juice.

Benefits of eating radishes:

  • diuretic, useful in case of inflammation of the kidneys and burning during urination;
  • purifying, for kidney health;
  • sedative, against cough and bronchitis, used in the form of infusions or decoctions;
  • stimulants of liver and gallbladder activity;
  • laxatives, albeit mild, attributed to radish seeds.


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