And in Rus, radish was the ordinary food of common folk.
The homeland of radish is considered to be Asia and the Mediterranean. There are several varieties of radish that differ from one another in the color, shape and size of the root. Radish has a thick root of oblong or spherical shape, sharp in taste, light or dark in color.
In cooking, recipes with radish are very popular. Radish can be eaten both raw and stewed. At home we often make
salads
, in which radish combines wonderfully with vegetable oil, lemon juice or vinegar. For salads that include radish, the recipe recommends using the young leaves of this plant too. However, radish shouldn't be eaten right after cooking – let it stand a while. Otherwise you can cause stomach irritation.
Radish contains vitamins A, B, C, fats, carbohydrates, fiber, essential oil, enzymes, sugars, and the trace elements iron, potassium, calcium, magnesium, sulfur and phosphorus. Eating just 200 grams of radish a day can provide the human body with a daily allowance of vitamin C.
Radish has been used in folk medicine since time immemorial too. Radish with honey – namely radish juice – helps well with colds and coughs. Radish juice also has antiseptic properties. Dishes made from this vegetable stimulate the appetite. Radish is beneficial for kidney diseases, and it's recommended for the prevention of sclerosis as well.
Grated radish in the form of compresses is used for rheumatism, gout, arthritis, sciatica, and inflammation of muscles and joints. Radish is beneficial for anyone losing weight, since it normalizes metabolism. But still, one of the main virtues of this vegetable is that it strengthens the immune system well.
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