Radishes are excellent allies for our health. Not always present in Italian tables are eaten basically raw, abroad are also instead cooked and much more widespread.
Typical of the spring and early summer periods, they have numerous nutrients. The radishes are characterized by a red skin and a white interior, useful for the health of the liver, kidneys, relaxation of the muscles and the nervous system. The fast germination of the seeds gave these vegetables their name, radish derived from the Persian and means rapid appearance. The root is eaten above all and there are different ones characterized by different colors. The radish is recommended for those who want to keep fit, thanks to its contribution of only 11 kcal per 100 large. Rich in water it contains numerous B vitamins, vitamin C, mineral salts, iron, phosphorus and folic acid. The radish also has diuretic and depurative properties, helps to get to sleep, rallies the muscles and the nervous system. In the form of infusions, they are excellent for cough and for respiratory infections.
The radicola is typical of Italy, characterized by a small, round and red cherry shape has a slightly spicy, pungent and crunchy taste. In ancient times the radish was an excellent remedy against fever and in oriental medicine the radish was used against skin ulcers, swelling and infections of the skin. Radish seeds are a light laxative and in ancient times were used as a natural remedy against fever. The radish is also used to eliminate pests and worms, has antiseptic properties inhibiting the formation and growth of bacteria. If consumed raw stimulates diuresis, cleanses the kidneys and allows to limit the secretion of liquids thanks to its stringent properties. It is generally cut in the form of thin slices and seasoned with oil and lemon; lemon juice facilitates digestion.