Domesticated in Europe in pre-Roman times, radish is an edible root vegetable of the Brassicaceae family. The Red Long radishes, also referred to as the Long Scarlet radishes, are an heirloom variety of Raphanus sativus. Seed catalogs in the late 19th and early 20th century describe the Long Scarlet radish as ‘the finest long red radish with a delightful flavor’. Long Red radishes can be eaten either raw or cooked. They can be added to salads or stir-fry dishes.
Radish is a great source of vitamin B9 that boosts the body’s metabolism, reduces tiredness and regulates the immune system. It has also potassium that helps memory retention, reduces blood pressure, stress and anxiety. Moreover, it stimulates bile activity which helps remove various toxins and debris that have accumulated due to digestion. Thus, it has very interesting properties for liver purging.
Eat it raw with salt and butter or in a salad!
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