It is an annual or biennial plant grown for its large, succulent root. The edible part of the root, together with some of the seedling stem, forms a structure, varying in shape from spherical through oblong to long cylindrical or tapered. The outside colour of the root varies from white through pink to red, purple and black; the size of the edible fruit varies from a few grams to 2 kg. The seeds are borne in a pod called a silicle.
The small quick growing spring varieties have a mildly crisp, moderately firm flesh and are quickly perishable. The large slow growing summer and winter types have pungent, firm flesh. Winter varieties can be stored throughout the winter. The common radish is probably of oriental origin. The roots are usually eaten raw or cooked and the young tops are shredded and added to salads and curry.
Radish contains vitamin C in plenty and appreciable amounts of vitamin B1 and G, iron, potassium, sodium and magnesium which heal and soothe the mucous membranes. The juice of fresh radishes including the top is too potent to be taken alone. It should be mixed with carrot juice in order to have the effect of soothing and healing the membranes and cleansing the body of the mucus.
Benefit and uses of Radish.
Family Doctor || Contact Us || Skin Disorders || Diabetes Care || Cellulite Guide || Chemotherapy || Acne Products ||
(c) Online-family-doctor.com All rights reserved
Disclaimer: Online-family-doctor.com is an information and educational purposes web site only. It is not intended to treat, diagnose, cure, or prevent any disease. Do not rely upon any of the information provided on this site for medical diagnosis or treatment. Please consult your primary health care provider about any personal health concerns. We will not be liable for any complications, or other medical accidents arising from the use of any information on this site.