Radish

Radishes are pretty much the fastest and easiest to grow of all the vegetable crops. They are a cool season vegetable, and can be sown as soon as the ground can be worked in the spring. They can also be sown in late summer for a fall crop. All they require is a loose soil amended with organic matter for optimal root growth. Otherwise, they are practically indestructible plants that mature to harvestable size very quickly. Successive sowings every two weeks or so will supply a continuous harvest.

Benefits and uses of Radish

1.Radish is one of the richest sources of iron, calcium and sodium of all the common vegetables. Radish leaves have more calcium, phosphorus, Vitamin C and protein.

2.The leaves of radish are diuretic, antiscorbutic and laxative.

3.The vitamin C in radishes is an antioxidant and anti-inflammatory, and has been shown to have a positive effect on asthma symptoms because of its anti-inflammatory properties.

4.Potassium can help lower your risk of kidney stones and strokes, and radishes along a diet high in other fruits and vegetables can significantly lower your risk of multiple sclerosis.

5.The juice has been used in the treatment of cholelithiasis as an aid in preventing the formation of biliary calculi.

6.The juice of the fresh radish leaves is diuretic and laxative.

7.The leaves have been used since those times to clean wounds. Olive leaves lower blood pressure and help to improve the function of the circulatory system.

8.Radish are mildly diuretic and may be used to treat conditions such as cystitis. Possessing some ability to lower blood sugar levels, the leaves have been taken for diabetes.

9.Beneficial for the teeth, gums, nerves, hair and nails.

Fresh radish roots contain a large amount of vitamin C than cooked radish roots.