Red radish (Raphanus sativus) boasts very low calorie levels, it is a refreshing source of vitamins B and C and offers many health benefits and properties for the body.
It is a small annual plant native to Europe and southern Asia that belongs to the Brassicaceae family.
Sulfur compounds contained in the radish are what gives it that spicy zing, and they stimulate appetite.
To grow red radish, warm and full sun exposure is needed. It needs rich, cool and light soil, even perhaps sandy and well drained.
Red radishes do great in pots 10 inches (25 cm) deep.
→ Actively thin your plants or else roots won’t grow thick. Sandy soil mix that drains very well should be your medium of choice.
They can be nibbled raw ‘dipped in salt’ with other greens, or also shredded and are much better when they’ve just been harvested.
Radish leaves are replete with iron, vitamins and nutrients: write them up on your menu (in a radish tops soup, for instance), add them to mixed salads with other leaves.
→ 13 kcal / 3.5 oz (100 g).
These small refreshing and appetite-inducing vegetables are rich in:
→ Read also: black radish benefits
