Guess what is on our plate this week???
Fantastic and stunning yet underestimated radish.
After reading this article you the reader will be able to identify the types of radishes we grow and name the benefits of eating radishes.
- Radishes are beautifying food
- They are high in sulfur, silica and vitamin C.
- Combine with vitamin C they work synergistically to produce collagen.
- They are also beneficial for hair, nails, teeth and gums.
Radishes are very easy to cultivate yet still require tender and love; they germinate quickly and grow fast, some varieties are ready in 3-4 weeks, under warm weather; while with cooler conditions- it may take 6-7 weeks. It is what we experienced this year, we had to wait a bit longer for our 1st harvest of radishes.
Here are radish seeds:
Imagine that from such a tiny particle planted in the soil then frequently watered grows a beautiful beneficial to our health radish such as:
As you can see the root skin comes in wide varieties of colours. The colour ranges from white, through pink, red, purple. I’ve heard about yellow, green and black radish ;however, I have not seen these yet.
Radish later bolts and produces flowering stems with purple or white flowers:
Each flower turns to silique/pods:
The pods are edible while they are still green. After the pods mature and dry out they look like this:
The pod contains 2-3 seeds; here we managed to capture just one. In this photo there is only one seed, the rest fell out while opening the pod.
Radishes can be useful as companion plants with many other crops, probably because their pungent odour deters insect pests as aphids, cucumber beetles, tomato horn-worms, squash bugs, and ants. This year we planted them in the same bed with tomatoes and in close proximity to cucumbers. What we noticed was that there were no insect bites on cucumber leaves and whatever insect was eating our tomatoes’ transplants’ leaves stopped biting the leaves after radishes germinated from seeds.
Radishes can function as a trap crop, luring insect pests away from the main crop. Cucumbers and radishes seem to thrive when grown in close association with each other, and radishes also grow well with chervil, lettuce, peas, and nasturtiums. However, they react adversely to growing in close association with hyssop.
Do you eat radishes on the regular basis while they are in season?
If not, let me share with you few reasons why it is beneficial to eat radishes.
- Radishes are beautifying food. They are high in sulfur, silica and vitamin C. Both of these minerals are beauty minerals and combine with vitamin C they work synergisticaly to produce collagen. That means that radishes will make your skin glow and help with healthy connective tissue formation. They are also beneficial for hair, nails, teeth and gums. Red radishes are the one containing the most silica.
- Radishes are mucus dissolvers, they detox the body system from mucus; especially formed after eating dairy, bread, pasta, processed sugar. They stimulate the liver, increase the bile flow and cleanse the body system.
- Radishes contain raphanin, sulfur compound, which helps to balance the thyroid.
- Radish contains folic acid (B9) is crucial for proper brain function and plays an important role in mental and emotional health.
- Other Vitamins in radish: Beta carotene, Folacin, Niacin, Pantothenic acid, Riboflavin, Thiamin, Vitamin B-6, Choline, Betaine, Vitamin C, Vitamin K1
- Other minerals in radish: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium
- Amino acids in radish: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic acid
How to eat them:
- Radish is an edible root vegetable and you can eat the leaves as well. They are kind of rough in texture therefore, I chop them into small pieces and toss them into our salads (organic is a must!).
- You can snack on them just as they are
- Juice them
Here is an example of organic salad ingredients (just add one avocado and pinch of sea salt)
Bon appetit 🙂