Radishes are a standout cruciferous vegetable that deserves its own time in the limelight. If the term “food as medicine” applies to anything, it applies to radishes. And what makes radishes unique from other crucifers is that they have two components, defined by different characteristics. To begin with, there is the root of the radish plant—what we think of as the radish itself. Overall, radishes are an immune-system replenisher. When consumed, the sulfur in radishes repels any type of pathogen and acts as a wormicide to kill off intestinal worms and other parasites.
The organosulfides in radishes also keep arteries and veins clean, creating a protective barrier in blood vessels so plaque doesn’t adhere to their linings. Radishes are incredible heart food, excellent for helping to prevent heart disease and other cardiovascular issues in part by increasing good cholesterol and lowering bad cholesterol. Meanwhile, the skin of the radish repels virtually every type of cancer, which makes these little root vegetables a go-to food for helping to prevent the disease. And we can’t forget that radishes are very restorative for the kidney, liver, pancreas, and spleen.
Then there are the radish greens—one of the most healing foods possible, and they’re thrown away. These leaves of the radish are the second most powerful prebiotic there is (next to wild blueberries). Radish greens hold a plethora of nutrients such as vitamins, minerals, antioxidants, phytochemicals, and cancer-fighting alkaloids, plus the greens possess antibacterial and antiviral properties. They repair the colon and other parts of the intestinal tract that have lost the ability to absorb nutrients. Radish greens’ nutrition absorbs into the most dysfunctional digestive tracts, assimilating better than any other food, thanks to their high enzymatic profile; the greens contain various enzymes that are allow for the uptake of nutrients.
For what they offer, radish greens are really a wild food, even when cultivated in your garden bed or a farmer’s field. Radish greens help remove all of the Unforgiving Four from the body. In particular, they cleanse heavy metals to an extreme degree, removing mercury, lead, arsenic, and aluminum from your system—they hold almost as much power as cilantro in this department. Radish greens help stave off every neurological condition, including MS, ALS, and neurological Lyme. By far, radish greens are the most powerful leafy green for someone’s health.
CONDITIONS
If you have any of the following conditions, try bringing radishes into your life:
Brain tumors, brain cancer, gastroesophageal reflux disease (GERD), arthritis, breast cancer, asthma, bronchitis, pneumonia, fibromyalgia, epilepsy, herpes simplex 1 (HSV-1), herpes simplex 2 (HSV-2), hypertension, kidney disease, Parkinson’s disease, severe acute respiratory syndrome (SARS), skin cancers, thyroid disease, thyroid cancers, intestinal worms and other parasites, nutrient absorption issues, multiple sclerosis (MS), amyotrophic lateral sclerosis (ALS), Lyme disease, pneumonia, bronchitis, insomnia, pelvic inflammatory disease (PID), rheumatoid arthritis (RA)
SYMPTOMS
If you have any of the following symptoms, radishes must be taken.
Fatigue, dizziness, brain fog, burning sensations in or on the body, moving pain, joint pain, sleep disturbances, nutrient deficiencies, heartburn, high blood pressure, food sensitivities, inflammation, sensations of humming or vibration in the body, ringing or buzzing in the ears, nervousness, rashes, balance issues, chest tightness, congestion, cough, dark under eye circles, difficulty breathing, ear pain, frozen shoulder, gum pain, hearing loss, high cortisol, loss of energy, melancholy, neck pain etc.
When you grow radishes, you want to harvest them when the greens and the radishes themselves are young and tender tas they will have sufficient nutrients. Picking radishes at the right moment, before their skin becomes tough, their flesh fibrous, and their greens overgrown.
Tips:
* Radishes, celery, and onions make an incredibly healing broth (one that’s especially good for those struggling with pneumonia or bronchitis) when combined.
* You can eat radish greens raw or cooked. Treat them like any leafy green. One great way to enjoy them is to chop them up and sprinkle on a salad.
RADISH SALAD
This simple salad packs a health punch with the earthy radish and the light cucumber tossed in herbs, olive oil, and lemon juice. Finish it off with a sprinkle of sea salt and what results is a gorgeous dish worthy of any brunch or lunch gathering. Make sure to use the freshest, most beautiful radishes available to make this dish sing—and don’t forget to save the radish greens for use in juice, soup, and other dishes!
2 cups sliced radishes
2 cups sliced cucumbers
4 tablespoons minced dill
2 tablespoons olive oil
1/4 lemon, juiced
1⁄8 teaspoon sea salt
Place the radish and cucumber slices in a medium bowl and toss with all the remaining ingredients. Allow the salad to chill in the refrigerator for 15 minutes before eating.
Make 2 servings
