Black Radish: benefits, uses and botany
Black radish, the essentials in 3 points:
-Black radish is reputed to aid digestion by stimulating the secretion of bile by the liver.
-Helps detoxify the liver by promoting the elimination of toxins and waste from the body
-High in vitamin C, it also contains a significant amount of fiber and minerals, including iodine, iron and sulfur.
The black radish is a root vegetable well known for its crunch, taste and ease of cultivation. But the radish is much more than a vegetable. Naturally rich in active ingredients, it is an essential ingredient in phytotherapy.
Getting to know the radish
This is a biennial plant belonging to the Brassicaceae family. It has hollow, upright stems, generally measuring between 30 cm and 2 meters. Plant height varies considerably depending on whether the radish is red, black or white. Radish leaves are characterized by a lyrate underside and a lanceolate upper side. The latter is also toothed and incised. Delicately arranged in clusters, the flowers of this vegetable are white or purplish. Smooth and thick, they are spreading, erect, oblong and lanceolate. The radish is best recognized by its fleshy, swollen root. Widely consumed as a vegetable, it is pink, white or black, depending on the variety. Similarly, the size and taste of the edible root change slightly according to its color. Nevertheless, in culinary terms, the crunchy, flavorful characteristics are common to all radishes.
About growing and harvesting this vegetable plant
Radishes are now widely grown in gardens. It thrives in ordinary to light soils and likes sunny, slightly shady spots. The sowing period varies according to variety. Red radish, for example, can be sown all year round. Roots are harvested from the3rd or4th week after sowing. Black radish is sown between June and July. Harvesting takes place from mid-September to mid-November.
Also known as Japanese radish or daikon, white radish is another variety that is becoming increasingly popular in France. It is sown between July and September. Radishes can be grown in pots or in the ground. In either case, the cultivation method remains the same. Simply lay out the seeds and cover with a little soil or compost. For beautiful radishes, it’s a good idea to water them regularly.
Using radishes in phytotherapy and cooking
Only radish roots are used in phytotherapy. Extremely rich in active ingredients, these roots contain a great deal of water and a high vitamin C content. They also contain a significant amount of fiber and minerals, including iodine, iron and sulfur. These active compounds act synergistically to promote well-being and comfort on a daily basis. To enable everyone to enjoy the benefits of this vegetable, radish roots are available in a variety of formats. They are marketed in capsule, ampoule and herbal tea powder form. Whichever dietary supplement format you choose to take, always consult the package leaflets. They will tell you the ideal dosage and duration of treatment. For your own well-being, always adopt a healthy lifestyle with a varied diet. In addition to dietary supplements, radishes can also be used in recipes. Highly aromatic, radishes can be eaten all year round, at any time of day. Eat raw as an appetizer or in a salad. Small pink radishes can also be eaten salted. To avoid nutrient loss, it’s best not to peel pink radishes. Simply remove the root and cut the tops to 1 or 2 cm. To vary the pleasures, don’t hesitate to cook radishes. We recommend pan-frying in a little butter or olive oil. Then serve as a garnish to a meat or fish dish. To avoid waste, we encourage you to try radish leaf soup. Finally, to surprise your guests’ taste buds, don’t hesitate to prepare a soufflé or even a radish flan with parsley sauce.
Our France-Herboristerie Black Radish products:
-Our herbal teas:
-Our capsules:
-Our bulbs: