Radish-Cures For Health Problems

Nutritional Benefits And Traditional Medicinal Uses Of Radish

The radish is an annual or biennial vegetable with a white taproot. It is usually eaten as a salad or cooked in soups. It can also be preserved in salt or pickled.

 

The Radish's ancestor is thought to have come from the Mediterranean or the Near East long before recorded history. It was already familiar food to the ancient Egyptians around 2780 BC. Together with garlic, it was fed to the slave laborers building the Great Pyramid.

 

Today the radish is firmly established in tropical Africa, India and China. The root is a good source of vitamin C and a variety of minerals like calcium and phosphorus. But pink-skinned ones have a higher level of vitamin c than the usual white ones. The leaves are also rich in calcium, iron, protein and vitamins A and C.

 

Since radish is a fibrous material, it stays in the stomach for a long time. So it's better not to eat it at night. Also avoid eating it with milk. Choose only tender, small and fresh radish. Peeling a radish removes most of the pungent taste, due to the removal of the enzymes that are responsible for the production of mustard oil.

 

Below are some radish preparations used in traditional medicinal practices:

 

  • Digestion: Radish pieces if eaten with meals help to overcome gas problems in the stomach.

  • Pain and swelling: Grated radish is tied up in a clean cloth and warmed on a hot iron. Apply this warm-knot at the site of pain or swelling but don't apply it on bleeding wounds.

  • Stomachache, uneasiness, gas-induced pain in the chest: Radish pieces sprinkled with salt, pepper and lime juice give a lot of relief.

  • Loss of appetite, loss of sensation in tongue and throat: Was and chop small sizes radish and boil it in water. Cool to a bearable temperature and serve it with a dash of black pepper, coriander and cumin before meals. Sip this soup slowly and it will definitely give much required relief.

  • Worms (children): Mix four teaspoons radish juice and two teaspoons honey. Take this mixture and after two hours take 100 ml castor oil with warm water.

  • Frequent bouts of cough and cold: Prepare a soup of radish root and mung pulse, add black pepper, rock salt, cumin and honey to taste.

More Healthy Food Articles