Radishes: Under-Appreciated Super Food and Detoxifier
We’ve been harvesting radishes this past week and I am amazed that my fellow farm interns aren’t as enthused about eating them raw and with the greens as I am. The bite of a fresh radish may be an acquired taste, but I hope everyone will give it another try. Our organic radishes are definitely tart, but I believe that sharp flavor is softened by our well-balanced the soil and lack of toxic sprays.
Interesting fact: According to the CDC, golden radish statues were gilded in ancient Greece to honor the healthful root!
Even more interesting, radishes have been shown to kill cancer cells, as reported in the September 2010 issue of “Plant Foods for Human Nutrition.”
I find that eating radishes perks me up- probably because of their eye-opening flavor and the B vitamins they deliver. Furthermore, the vegetable’s mineral and vitamin payoff includes vitamins C and K, folate, potassium, manganese, magnesium, calcium, iron, phosphorous, sodium, copper, and zinc.
If you still don’t like them raw, radishes can be cooked and added to almost anything. I recommend them sliced in salads, sautéed, or grilled on veggie skewers with onions, cauliflower, green peppers, mushrooms and tomatoes. My Grandad Bob grows them because he loves radish sandwiches. He just adds bread, butter, and salt. Martha, on the other hand, makes them look this good
For details about how healthy radishes have proven to be, see