More and more we’re seeing the pretty red and white of radishes in salads, pickles and salsas. Especially for summer and the festive season, radishes add a peppery sweetness and fresh crunch to your sides or mains. But radishes also add a healthy dose of nutrients to your meals too. Here’s why you need to eat more radishes.
How to use radishes in cooking
Preparing and using radishes in cooking couldn’t be easier. In fact, they don’t need any cooking at all. They’re at their best simply thinly sliced or cut into quarters.
Radishes come in bunches and are in the fresh produce section of the supermarket. When you’re buying radishes, look for bunches with bright red radishes that are firm, not spongey. You also want leaves that are bright green and not too wilted. Radish leaves are also edible and are great mixed with other greens in salads.
The many health benefits of radishes
These little bulbs pack a nutritious punch. They’re rich in vitamins, especially vitamin C, making them great immune boosters. Radishes are surprisingly high in fibre and aid in digestion by helping your system to produce bile. This also helps protect the liver and gall bladder.
The red skin of radishes, which is completely edible, hints at the presence of anthocyanin. This is a powerful antioxidant that provides a growing number of health benefits.
Radishes also help to purify the blood and act as a detoxifier, removing toxins from the liver.
Now that we’ve whet your appetite with all the benefits, here are some delicious recipes to try…
Avocado, Chicken and Cabbage Nourish Bowl
Summer Vegetable Tart with Mixed Beet Salad
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