Radish

The radish is root vegetable that comes in many varieties such as red, white, and black. The taste ranges from sweet to mild to pungent, depending on the growing season.

The leaves of the radish are a rich source of vitamin C and calcium. The roots of radishes are a good source of folic acid, potassium, vitamin E, iron, and silicon.

Radishes help to cleanse the liver, expel mucus and clear congested sinuses. They are also great for the gallbladder and kidneys.

When choosing radishes, avoid ones that are overly large and firm. Removing the leaves allows them to be stored in the refrigerator for much longer, up to two weeks.

Radishes are great shredded, chopped, diced, or added to salads. You can also enjoy them to eat with dips.

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