Watermelon Radish, Oh How Pretty!
Radishes are a root from the Brassica family, a cousin to cabbage. They come in many shapes, sizes, colors, and tastes, but I think the coolest of all is the watermelon radish. It actually looks like a watermelon when you slice into this radish. The watermelon radish is an heirloom of the Chinese daikon radish. The Chinese name is Shinrimei which translates “in one’s heart beautiful”. This radish’s flavor is described as mild, only slightly peppery with an almond sweet note. It is available year round, but its peak seasons are spring and late fall.
Health Benefits of the Radish
- Excellent source of vitamin C which rebuilds tissues and blood vessels, maintains healthy bones and teeth, increases immunity, and helps fight against various diseases.
- Good detoxifying food which is great for the liver
- Diuretic which helps with any urinary disorders by cleansing the kidneys and urinary system.
- High in potassium and low in sodium
- Good source of calcium and manganese which means regular consumption of radishes helps in regulating blood pressure levels.
- Contains other essential minerals such as magnesium, iron, phosphorus, copper, and zinc.
- Contains folate, B vitamins, and vitamin K1
- Radishes contain a variety of sulfur-based chemicals that increase the flow of bile, therefore helping maintain a healthy gallbladder and liver and improving digestion.
Ways to enjoy watermelon radishes
- Sliced on salads
- Grated and added to stir fries
- Roasted in the oven
- Pickled or fermented
However you decide to enjoy these beautiful root vegetables, they are sure to brighten your plate. Have you eaten watermelon radishes? Drop a comment on your favorite way to use them. Be blessed.
Sources
- https://foodfacts.mercola.com/radish.html
- https://www.nutrition-and-you.com/radish.html
- http://nutrition.indobase.com/articles/radish-nutrition.php
- http://www.specialtyproduce.com/produce/Watermelon_Radish_1788.php
- Murray, M. (2005). The encyclopedia of healing foods. Atria Books. New York, NY.
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