Radish Sprouting Seed Profile
Also known as
Radish Sprouting Seed
Introduction
Radishes are an edible root vegetable that comes from the cabbage family, and it is believed that they originated in China. There is evidence of them in Egypt before the pyramids were built, and the Romans were known to grow a great many varieties of them. The name is derived from the Latin Radix, which means root. They are a staple in both China and Japan, where they are pickled in brine.
Parts Used
As a sprout, and of course the radish bulb. The stalks are not often utilized, but are said to taste similar to turnip greens.
Constituents
As a sprout, and of course the radish bulb. The stalks are not often utilized, but are said to taste similar to turnip greens.
Typical Preparations
Allow the radish seed to soak for 6-12 hours, then rinse and drain every 8-12 hours. Refrigerate in sealed container for optimal use.
Summary
In Oaxaca, Mexico they celebrate the radish in a festival called De Los Rabanos, literally translated as Radish Night, on December 23rd as a part of the Christmas celebration. Historically, they have been used to help alleviate discomfort from coughs, gastric discomfort, constipation, kidney stones and ailments of the gall bladder. In the US they are mainly used as an additive to salads, or as a garnish. They are also an ingredient present in mustard, horseradish, and wasabi.
Precautions
As of this writing, there are no known precautions that need to be taken when consuming radishes. In extremely rare cases, people with allergies to items in the mustard family may have a problem.
This information is not intended to diagnose, treat, cure, or prevent any disease.
