Spring is finally here and the veggies are starting to sprout, the trees are budding, and the flowers are blooming here in Toronto. Although we are still a few weeks behind the growing season in more southern regions, we are starting to eat more spring produce.
Even though radishes are a spring vegetable- refreshing, uplifting, and invigorating - they also have the qualities of root vegetables. Root vegetables are reminiscent of winter veggies- grounding and earthy. Root vegetables are very nourishing because they grow in the ground and absorb all of the trace minerals that are found in soil. Why We Love Radishes:
- Enhances Digestion- The bitter taste of radishes is very supportive of digestion, by enhancing the function of digestive organs. Bitter foods stimulate the production of bile, the release of digestive enzymes, and support the liver in increasing detoxification.
- Fights Cancer- The radish is the surprising member of the cruciferous veggie family (broccoli, cauliflower, kale, Brussels Sprouts). This particular family is very rich in anti-cancer fighting nutrients.
- Boosts Immunity- Radishes contain a high amount of vitamin C, which is one of the most important vitamins for enhancing the immune system.
Don't Toss Those Radish Greens If you ever wonder about radish leaves- YES, you can eat them and you should eat them! The leaves contain even more vitamin C than the root and are packed with calcium. Check out this article for more recipes and ideas for preparing the radish greens.
- This is now the perfect time to plant radishes in the ground- they grow quickly and are a hardy vegetable to include in your garden. Radishes can grow in almost any soil type and are a perfect option for new gardeners.
- Radishes are good to plant near spinach, meaning they are friendly companions and thrive well next to one another in the garden.
Ravishing Radish Salad
- 2-3 cups salad greens
- 1 cup radishes, sliced finely
- ½ red pepper, chopped
- 2 Tbsp goji berries
- 2-3 tsp hemp seeds or sesame seeds
- 1 Tbsp olive oil
- ½ Tbsp white wine vinegar or apple cider vinegar
- sea salt
- Preheat the oven to 375. Spread the radishes and red peppers out on a baking sheet. Toss together with a dash of olive oil and some sea salt.
- Roast lightly for 10 minutes.
- Toss all ingredients together.