Claudia Keel

EarthFlower.org | ArborVitaeNY.com

R ADISH Raphanus sativus

"The first gatherings of the garden in M ay of
salads, radishes and herbs made me feel like
a mother about her baby - how could anything
so beautiful be mine.
And this emotion of wonder filled me for each
vegetable as it was gathered every year.
There is nothing that is comparable to it, as
satisfactory or as thrilling, as gathering the
vegetables one has grown. -Alice B. Toklas

"Radishes grow just about anywhere.

People think, 'O h it's just a radish.'
But radishes are delicious, and people don't
think of cooking them." -Emeril Lagasse

Common Names & Etymology:

Radish; Lai Fu Zi (Chinese Pin yin)
Mulaka, Muli Mooli, moola [Hindi] Deerghakand,
Chanakyamulak, Bhoomikshar [Sanskrit]
"Radish" comes from the Latin word “radix,” meaning “root”.
Other sources suggest the etymology radish derives from its color, and from the Saxon, rude, rudo, or reod
(meaning ruddy), and in turn from “the Sanskrit rudhira, meaning blood
Its genus name raphanus stems from the Greek word "raphanusm", which is itself a combination of the
Greek ‘ra’, meaning ‘quickly’, and ‘phainomai’ meaning ‘to appear’, which translates to mean "quickly
appearing”. The genus is so named as radish seeds are one of the fastest sprouting plants. Sativus are is the
masculine Latin botanical adjective designating cultivated crops as radish in an ancient cultivated vegetable.

Plant Family: Brassicaceae (Broccoli, Cabbage & Mustard family)

Botany & Cultivation:
Radish is “an ancient kitchen garden vegetable that is known only in its cultivated form, although it may
have been derived from yellow cress (Raphanus raphanistrum), which is native to the Mediterranean.
Depending on the cultivar, it may be grown for its edible roots, leaves, seeds, or seed pods.” Radishes
great virtue is that it grows in most of the world for most of the year.
Raphanus sativus ‘quickly appearing cultivated vegetable” continues to be one of the fastest germinating
and growing plants in the garden, smaller varieties being ready for consumption within a month. For this
reason, they are often sown in rows with other vegetable like carrots and beets, so the row can be easily
identified. Radishes make good companion plants and suffer from few pests and diseases and are also
grown as a cover crop or catch crop in winter.
Parts Used:
Whole plant: root, leaf, flower and seed
The seed is particularly applied as medicine
Medicine Preparation:
Prepare as food or powder or juice
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Major Constituents :
Radishes owe their sharp flavor to the various chemical compounds
produced by the plants, including indoles, glucosinolate,
myrosinase, and isothiocyanate. anthocyanins, Phenyl-ethyl
isothiocyanite, a pungent, volatile oil, and amylclytic enzymes and
the flavonoids zeaxanthin, lutein, and beta carotene.
Radishes are particularly rich in Vitamin C, (a serving offers 25% of
the RDA) and also an excellent source of folate, riboflavin, and
potassium, as well as good amounts of copper, magnesium,
manganese, and calcium. And as many vegetables, radishes are
good source of fiber’

Cultural Traditions and Uses

“Varieties of radish are now broadly distributed around the world,

but almost no archeological records are available to help determine
their early history and domestication. However, scientists tentatively
locate the origin of Raphanus sativus in southeast Asia, as this is the
only region where truly wild forms have been discovered.”

It is known that radishes were a cultivated as a vegetable in ancient Egypt and evidently held in high esteem as a
number of sources refer to ancient records that note that radishes (along with onions and garlic) were part of the
payment for workers on pyramids. In Ancient Greece the radish was so revered that gold replicas were made of the
vegetable and offered to the god Apollo. The Greeks served their radishes with honey and vinegar.
Apparently the radish did not reach Britain until A.D. 1548. Gerard mentions four recognized varieties in 1597, yet
it seems to have been one of the first European crops introduced to the Americas. “A German botanist reported
radishes of 100 lb (45 kg) and roughly 3 ft in length in 1544, although the only variety of that size today is the
Japanese Sakurajima radish.”
Chinese physicians use radish seeds as an herb in their materia medica. In Traditional Chinese Medicine (TCM),
Radish seed invigorates patients with deficient qi otherwise known as low energy or vitality. The seed is collected
in summer when the pods are ripe. Lai Fu Zi (the Pin Yin) is offered to patients reporting sluggish digestion,
excessive coughing or wheezing and abdominal pain. Lai Fu Zi is often prescribed with Hawthorn berry to balance
the yin and yang energy in the energy medians.
The seeds of the Raphanus sativus species can be pressed to extract seed oil. Wild radish seeds contain up to 48
percent oil content, and while not suitable for human consumption the oil has promise as a source of biofuel.

Radish as Medicine - Uses & Indications

Tissue State: Stagnation
Taste (rasa): Pungent, Bitter
Energetics Qualites: Heating (Ayurveda) Cool, pungent and sweet (Chinese)
Dosha (Constitution): Balances kapha, pitta and vata
Actions:
Carminative, cholagogue, diuretic, expectorant, antibacterial, anti-fungal, [alterative?]
The leaves of radish are diuretic, antiscorbutic and laxative
TCM Actions:
regulates Qi; affects Lung and Stomach; detoxifies, descending action, promotes digestion;
diminishes fever; disperses phlegm; warms interior organs; helps neutralize poisons

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Specific Indications for Radish
℘ Digestive: beneficial actions on good for the liver, and stomach and is used for hypochlorhydria (low Hcl)
Traditionally radishes were eaten to stimulate the appetite and to prepare the palate for food, or as an
accompaniment to drinks. “They were usually served with salt for dipping, with or without brown bread and
butter - which is still one of the best ways to enjoy them”.
℘ Congested liver, helps in the removal of bilirubin through it stimulation of bile. Supports detoxification
processes in the body and in particular phase 2 liver detoxification
℘ Gallstones: Radishes are an excellent food remedy to aid in the prevention of ‘gravel’. The juice has been used
in both the treatment and prevention gallstones. The juice of white or black Spanish radishes is given in
increasing doses of from 1/2 to 2 cups daily for 2 or 3 weeks. Then the dose is decreased until 1/2 cupful is
taken 3x a week for 3 or 4 more weeks. The treatment may be repeated by taking 1 cupful at the beginning of
the day, then 1/2 daily, and later, 1/2 every second day.” [The Modern Herbal]
℘ Jaundice: stimulates the removal of bilirubin and also keeps its production at a stable level. Black radishes are
more preferred in the treatment of jaundice, and radish leaves are also very useful in the treatment. It also
reduces the destruction of red blood cells that happens to people suffering from jaundice by increasing the
supply of fresh oxygen to the blood. An Ayurvedic treatment is to grind fresh radish leaves with water and
then boil them. Strain the solution and give this to the patient 3x a day. Another remedy is to mix 70 ml radish
juice with 40 gm sugar. Also cook radish as a vegetable and give this to the patient.
℘ Hemorrhoids: Radishes help to address many of the
underlying cause of ‘piles’. They facilitate digestion
through building Hcl and bile and being rich in fiber, and
so help to alleviate constipation, Radish juice also soothes
the digestive and excretory system, further relieving the
symptoms of piles. Ayurvedic remedy for remedy
Bleeding Hemorrhoids: juice the radish and mix with 6
gm ghee and take in early morning. Boil 10 gm. alum in 1
litre of radish leaves juice to make it thick enough to form
tablets. Give one tablet with butter, followed by 125 gm. of
yogurt. This is an effective treatment to cure piles.
℘ Constipation: promotes the production of bile, which acts
as the body’s own laxative. They are also very high in
fiber, which helps to relieve many conditions of
constipation. They can also help to firm up loose bowels
and get rid of loose stool or diarrhea. Furthermore,
Ayurvedic remedy for acidity or constipation: after
meals eat soft radish with sugar, or after meals drink 10-20
ml juice of its leaves with sugar mixed in it. It aids in the
digestion of food.
℘ Abdominal pain: Ayurvedic treatment for abdominal
pain: 25 ml fresh radish juice with salt and black pepper.
Repeat this process 3-4 times a day; it is beneficial in
curing stomach pain.
℘ Urinary Tract Infections: very helpful in preventing and fighting urinary tract and bladder infections. A
diuretic and alkaline-forming food; Radish pairs well with uva ursi which works best with alkaline urine.
℘ Kidney and Urinary Disorders: As a diuretic, cleanser, and disinfectant, radishes help in the treatment
of many kidney disorders and inhibits infections in the kidneys and urinary system. Radish Juice also calms
inflammation and a burning feeling during urination. Helpful the treatment of various urinary conditions that
are exacerbated by excess toxins in the system.

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℘ Ayurveda considers radish as one of the primary
remedies to cure and relieve kidney stones. An Ayurvedic
remedy is to give 20-40 ml juice of radish 2-3 times a day (or 10-
20 ml radish leaves juice 3-4 times a day it breaks the stones into
small pieces and those comes out with the passage of urine and
will help to normalize the urine formation. Patient should also
eat radishes. Other Ayurveda treatments for kidney stones mix
10 ml juice of its leaves with 3 gm celery seeds mixed in and
also give 1-6 gm seeds of radish thrice a day In cases of kidney
pain Ayurveda makes a preparation of mixing 10 gm of
powdered kalmishora in 120 gm of radish juice; let it dry and
prepare tablets and gives 1-2 tablets 2x a day.
℘ TCM uses & indications: hot feeling in the stomach
with vomiting; indigestion with abdominal swelling,
hiccoughs; constipation; laryngitis due to chronic cough,
whooping cough; cough caused by Wind and Cold; dysentery;
hypertension; burning feeling in the lungs with coughing of
blood; poisoning from cassava
℘ Respiratory Disorders: anti-congestive decreasing
congestion of the respiratory system including irritation of the
nose, throat, wind-pipe and lungs and so helpful for sinus
congestion, sore throats, chest colds, and hoarseness. Helps
to dissolve mucus and acids within the body and also has been
used to prevent respiratory problems such as asthma and
bronchitis. An Ayurvedic remedy for Bronchial Asthma gives 500 mg to 2 gm extract of radish with 1
teaspoon of honey 3 or 4 times a day. Eating radishes on a regular basis can help prevent colds and flus. To
cleanse and clear the throat, an Ayurvedic remedy grinds 5-10 gm radish seeds and take with warm water 3-4
times a day.
℘ Leukoderma: In Ayuveda radish seeds are used to treat the white patches of Leukoderma in this method: the
powdered seeds are soaked in vinegar, ginger juice, or cows urine and then applied on the white patches. Eating
radishes also aid the treatment of Leukoderma.
℘ Skin Disorders: contain compounds that soothe rashes, dryness cracked skin, and other skin disorders.
Smashed raw radish is a good cleanser and serves as an efficient face or skin poultice. The vitamin C,
phosphorus, zinc in radishes are beneficial andr the water in radishes also helps to maintain healthy moisture
levels in the skin. Radishes also have disinfectant properties for the skin
℘ Scurvy: radishes are an effective old time remedy for scurvy, being rich in vitamin C and is
also healing for the skin conditions the lack of vitamin C causes
℘ Eye problems: An Ayurvedic treatment for ‘haziness of eyes and other eye problems’ applies the fresh juice
of white radish to rinse eyes; the juice can also dilute the liquid with a small amount of water in it.
℘ Weight Loss: In TCM, radish seed is a common treatment for obesity. It increases the efficiency of the
metabolism for all bodily processes.
℘ Supportive food for those with Cancer: Radishes is rich in an isothiocyanate antioxidant compound called
sulforaphane, which has major impact on the genetic pathways of cancerous cells and is a proven inhibitor of
prostate, colon, breast, ovarian and other cancers. Radishes also generally support the detoxifying processes in
the body and are rich in vitamin-C, folic, anthocyanins and other constituents that are noted to help the body
address cancer.

Contraindications & Cautions:

While it is safe and traditionally consumed as a food, it is said to avoid large quantities during pregnancy

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Radish as Flower Essence
Radish flower essence, Raphanus sativus [Pegasus Essences]–
Stabilizes Unconscious; It stabilizes the unconscious and the dream
state. It increases the life force, yang energy, and opens the two lower
chakras. There is benefit as Radish flower essence is utilized with a
variety of speeding-up processes. Many things seem to take place
more easily and much faster; the opportunity for this to be
strengthened throughout the physical body is noted. A general sense
of healing and strengthening are also noted. Many of the energies can
move into areas where thee are deficiencies. For many individuals
improvement in eyesight and breathing capacity may result. There is
also for many people a sense of lucid dreaming, awareness in the
dream, you are knowing that you are dreaming, but you can do this in
a way in which you can still maintain deep restful sleep and can have
the sense that this can be extended or continued, that is, a dream that
is begun can then be continued into the next night or the next. In
addition there is some benefit for those who are experimenting with
astral projection. This is not specific, it can work in many different
areas of astral projection, allowing the individual a better sense of it,
a calm, a reduced intensity, a sense of equanimity, an ability to maintain the projected state longer will usually
result. There is also benefit for the lung meridian for most people. First, second, and seventh charkas are
strengthened.

Radish Flower Essence [Aum Himalaya Sanjeevini Essences] a psychologically strengthening essence for anyone
suffering from bereavement and from a sense of being unable to cope. It specifically strengthens and re-orders the
mind, affording mental objectivity, well-being and comfort, in the difficult time immediately following the death of
someone very close. It integrates the mind after the shock and trauma of bereavement.

Daikon radish flower essence [New Millennium Essences] -for helping to release “embedded belief packages”
from deep within the subconscious mind. These belief packages were formed from the mind's efforts to deal with
past incidents that did not make sense, and the resulting thought-form entities were stored away in the same way
that all wisdom from past experience is stored. However, in the case of these thought-forms, they are not really
“wisdom” at all, but are dysfunctional and insane, crazy and illogical, but the subconscious mind has no way of
knowing this. They therefore serve to limit us and disrupt our sane thinking and behavior, often creating havoc in
our lives, and causing physical body illness to manifest.

Radish as Food & Drink

Every part of the radish is edible, from the root to the flower. This hardy vegetable is a storehouse of vitamins,
minerals and dietary fiber. The green leafy tops to the radishes are not only edible, but
actually contain more vitamin C, protein, and calcium than the radish root itself. The green
tops are highly nutritious and mineral rich and should be valued as much if not more than their
roots. Radishes and their greens can be juiced for an excellent detoxifying drink that
can soothe the digestive tract and cleanse the entire body. Added to salads,
sandwiches, wraps, soups, and stews, radishes and their greens can add vibrant flavor
and fantastic nutrition to support your health and body. Radishes are particularly good
to eat with starchy foods such as pasta, potatoes, and grains as they have enzymes that
aid in the secretion of digestive juices.
Traditionally radishes were eaten to stimulate the appetite and to prepare the palate for
food, or as an accompaniment to drinks. “They were usually served with salt for dipping,
with or without brown bread and butter which is still one of the best ways to enjoy them.”
Maud Grieve in the The Modern Herbal recommends, “the young, green, seed-pods … for
pickling, alone or with other vegetables, and are considered a fair substitute for capers.”
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Radishes With Sweet Butter and Kosher Salt
By Gabrielle Hamilton, Prune restaurant NewYork Times Magazine March 23, 2017
Radishes with sweet butter and coarse kosher salt is so early, so seminal a food memory that I cannot remember my
first... In 1999, I put this dish on my opening menu at Prune, and we have been serving it every day of every week of
every month for the past 17 years. In 1999, I put this dish on my opening menu at Prune, and we have been serving
it every day of every week of every month for the past 17 years.
Many people ask how to eat it. I think you should just go at it and see what’s right for you. It’s a lot like having
your first salt rim on a margarita: Startled at first, you figure it out quickly! Some people swipe and dip into the
salt, others swipe and sprinkle. The radishes need to be moist but drained so well that they have traction when
dragged through the butter. If they are too wet, they slip right over the butter, and it won’t cling. And the butter has
to be left out of the refrigerator long enough to become spreadable, but not warm or greasy — if it’s as soft as
mayonnaise, it’s too warm. The only thing I’ll say about the salt is that it has to be a salt you actually enjoy
chewing.
By now you might know some of the characteristics that distinguish chefs from home cooks — our shockingly
liberal use of fat, our superior equipment, our crews of helpers who do all the prep and all the dishes — but the one
thing I see that consistently separates the chef from the home cook is that we taste everything, all the time, before
we commit it to the dish, right down to the grains of salt.
As is always the case with such a simple idea, success is in the quality
of the ingredients. Cull any overgrown, cottony, spongy radishes, and
keep the good ones fresh with ice and clean kitchen towels. Keep your
butter at the perfect temperature, and be graceful on the plate, please

Ÿ bunch red-globe or French-breakfast radishes, well washed to

remove any sand, but left whole with a few stems intact
Ÿ 4 TBSP excellent unsalted butter, waxy and cool but not cold
Ÿ 1 tablespoon excellent coarse kosher Salt
Step 1 Divide the radishes among small plates.
Step 2 Neatly cut the butter into 4 small portions, and set on plates..
Step 3 Pile a small amount of salt on each plate.

Herb and Radish Salad With Feta and Walnuts

from: By Samin Nosrat newyorktimes.com YIELD 4 to 6 servings TIME 20 minutes
Ÿ 1 cup walnuts Ÿ Salt and ground black pepper Ÿ 2 TBSP lemon juice
Ÿ 2 bunches small radishes, trimmed (@ 15 radishes) Ÿ 1⁄4 cup EV olive oil
Ÿ 3 Persian cucumbers, ends trimmed
Ÿ 3 ounces sheep’s milk feta cheese, crumbled (preferably French feta)
Ÿ 1⁄2 cup chives cut into 1-inch pieces (about 1 bunch)
Ÿ 1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
Ÿ 1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
Ÿ 1⁄2 cup loosely packed mint leaves (about 1 small bunch) Ÿ 2 sprigs tarragon, leaves stripped
Step 1 Heat oven to 350º. Spread walnuts in a single layer on a baking sheet & toast for 10 to 12 minutes until
lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped
nuts aside.
Step 2 Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick.
Place in a medium bowl. Add walnuts.
Step 3 In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt &
pepper to taste.
Step 4 Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to
4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without
breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).

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Step 5 Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon
vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

Radish Apple Slaw with Honey Lime Vinagrette

‘Tart apples, crunchy radishes and a sweet and spicy vinaigrette all come together to create a healthy and
refreshing slaw recipe’ By Liz DellaCroce (by way of Torin Mrphy) from the lemon bowl
Ÿ 1 in granny smith apple sliced matchsticks Ÿ 1 cup carrot matchsticks
Ÿ 14 radishes cut in matchsticks Ÿ 1/2 cup scallions diced
Honey Lime Jalapeño Vinaigrette
Ÿ 3 TBSP honey Ÿ 3 TBSP olive oil Ÿ 1 juice of lime
Ÿ 2 TBSP jalapeño minced Ÿ 1 clove garlic grated
Ÿ 1/2 tsp salt Ÿ 2 TBSP fresh mint minced
Methos
In the bottom of a large bowl, whisk together the vinaigrette.
Add slaw ingredients to the bowl (apples, carrots, radishes and scallions). Toss well
and check for seasoning before serving. Adjust accordingly and serve.

Sources:
[citations forthcoming]
Maud Grieve, The Modern Herbal
20 Surprising Benefits Of Radish https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-radish.html

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