The radish turned out to be not just a vegetable. It came to us from the shores of the Mediterranean Sea. Hippocrates spoke of the benefits of this root, if used in the treatment of lung diseases. Dioscorides advised using radishes to improve vision and treat cough. From radish seeds, people in ancient Egypt produced oil, and the roots were in food. The Greeks believed that it is best eaten before dinner, because it helps digestion. Interestingly, radish is even mentioned in mythology. Thus, Apollo said: “The radish is worth as much gold as it weighs.” So what “gold” does it store?

What cures radish

The medicinal raw material of radishes is found in the roots and fresh juice. Radish fiber helps remove cholesterol from the body, which is important for the prevention of atherosclerosis. Radish juice has choleretic properties in fresh form, it is recommended for cholelithiasis, cholecystitis. Also radish juice with honey or syrup, made from radishes with sugar, is a known remedy for inflammatory diseases of the upper respiratory tract.

The juice and grated radishes have strong antiseptic properties; promote healing of purulent wounds and ulcers. Radish seeds pulverized in a small amount of water also have antimicrobial action. In alternative medicine, radish is also used as a diuretic in nephrolithiasis, gout. Radish is also used as a product that intensifies the secretion of the digestive glands. But there are contraindications of radishes: they are not recommended for use in peptic ulcer, gastritis, enterocolitis, and in heart disease.

black radish

Black radish is the most bitter, but the most useful. It contains the largest amount of essential oils and free organic acids, it also contains many trace elements necessary for health: iron, potassium and magnesium. Black Radish is a natural antibiotic, which does not have the side effects of synthetic drugs. Enzymes of radish cells dissolve many bacteria, so the root juice is effective in the treatment of sensitive wounds and ulcers, purulent-inflammatory processes.

green radish

This radish tastes better than its bitter brother, but the healing properties of green are not as expressive. It has fewer bitter and mineral elements. However, it could be a good substitute for people who cannot eat too bitter black radish. Especially it is good to eat green radish with rice dishes.

Daikon – Japanese Radish

Daikon is one of the favorite vegetables in Japanese cuisine. The flavor of daikon is milder and less bitter than radish. This vegetable has all the beneficial qualities of radish, but does not contain mustard oils that have a stimulating effect. Therefore, daikon is safe for people suffering from cardiovascular diseases and the elderly. According to Japanese scientists, daikon helps to eliminate intake.