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Radishes and its Medicinal Properties

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Radishes were introduced into China around 500 B.C.; the Chinese developed new varieties with larger and longer roots and a much milder taste than the small round radish known today. There are many varieties of radishes. The white ones are the most common, also known as daikon, the Oriental radish or “lo bak”. No matter what color it is, radish is generally very nutritious: Rich in vitamins A, B, C, D, E. Red ones and white ones are especially nutritious.

White radishes are cold in nature and clear Heat effectively, especially effective for sore throat in dry seasons. It generally enhances metabolism with its vast reserve of nutrients. It is said to be antiseptic, antiarthritic, antirheumatic, to stimulate the appetite, and to combat scurvy and rickets. It is also used in the treatment of asthma, bronchitis, mineral deficiencies, and liver and gallbladder troubles.

Cooked white radish is used like the turnip; it is often added to soups and stews and is delicious in a stir-fry with other vegetables. White radishes can be eaten raw like fruit to nourish the throat and prevent sore throat.

White radish juice or soup would help to aid in digestion. A soup made with the leaves of white radish can expel Heat. Shredded white radish mixed with jelly fish is a crunchy appetizer and can nourish the respiratory tract and expel phlegm. White radish juice, water chestnut juice, jelly fish and honey together make a great drink to expel phlegm. If children refuse to take white radish soup, try boiling its seeds in water with honey. Alternatively, grind toasted white radish seeds and mix with honey. Eat this syrup and phlegm will be vomited the next day.

When buying, choose firm, smooth-skinned radishes with no cracks or blemishes. Store them unwashed in the refrigerator in a perforated plastic bag and they will keep for about 1 week.

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Last Modified: 11/28/11.