Most of us really don’t even think of eating a radish, but I would strongly suggest that you rethink this tiny giant.  It is packed with such goodies that you really shouldn’t pass them by in the grocery store.  And they are so pretty.  I actually think that they are calling me when I walk into the produce section.  Well, not really “calling” me, but they sure do grab my attention with their beautiful ruby red color offset by their lovely green leaves.  OK, I admit it . . . I have a love affair with radishes, but it wasn’t always that way.  In fact, I do not think that I even ate a radish until I was in my 40’s.  I am embarrassed to admit this, but it is the truth.  And, it may be true for you as well.  But don’t hesitate to put these beautiful and powerful beauties into your grocery basket, as they are effective guardians of your health and your BREASTS!

The radish is a member of the mustard family, but is also a cousin to cabbage, cauliflower, kale and turnips (Brassica).  What?  No really they are.  This vegetable was introduced into Middle Asia from China in prehistoric times (my calendar doesn’t go back that far)!  Even before the Egyptian pyramids were built, ancient records (no not an email) in Egypt show that radishes were a common food in that country.  An ancient Greek physician wrote an entire book on radishes (I am not sure about the plot).  Records from 1548 show that people in England were eating radishes raw with bread or as a meat sauce.  And it is believed that dear Columbus brought the radish to America to be discovered here!  Radishes were found in Mexico around 1500 and in Haiti in 1565, and were among the first vegetables grown in the colonies in this country.  See, aren’t you glad you’re reading this and learning about this tiny vegetable??  So what do these beauties offer our breasts and health??

Benefits:  These delectable beauties can be found in several colors (pink, dark grey, purple, two-tone green & white and yellow) and have a delightful crunch when bitten and have a peppery taste when chewed.

Radishes are very high in Vitamin C for their size.  In fact ½ cup offers 14% of our daily recommendation.  Vitamin C is great for a strong immune system to fight infections and cancer.  Vitamin C also helps to rebuild tissues and blood vessels and keeps bones and teeth strong.

Folate, fiber, riboflavin, potassium, magnesium, calcium and manganese are also present.

Fiber also comes into play with indigestible carbohydrates.  This keeps your pipes flushed and regular which also aids in a healthy weight.  Radishes are also a natural diuretic helping to support kidney function and urinary systems and relieving inflammation.  This also helps support healthy blood pressure.  They have antibacterial, antifungal and detoxifying properties, which is so amazing for your overall health.

They also contain Phytochemicals and flavonoids, which are potent agents to achieve and maintain your health.  And since the radish is related to the Brassica family, it is packed with a dynamic phytochemical called sulforaphane.  Sulforaphane is a proven inhibitor of prostate, colon, ovarian, breast and other cancers.  Anytime you can support the detoxification process, which radishes do, you are boosting your health with every bite!  Scientists have tested the chemo-preventive effectiveness of the mighty radish including the leaves, roots and stems.  The root (radish) showed significant cell growth inhibition and actually induced cell death, which supports the promise that radishes are potentially chemo-preventive and apoptosis-inducing capabilities in some cancer cell lines.

How to tell if it is a good radish:  A good-quality radish is smaller (the bigger radishes are mushy & hollow) in stature, smooth, firm and crisp with a mild peppery flavor.  The condition of the leaves is not always a good indicator of the quality of the radish as the leaves can be mushy and the radish is perfect.  Or the opposite, the leaves can look really perfect and the radish may be spongy and strong.  Use your fingers to press on the radish and discover if it is spongy or pithy.  If so, look for another batch.

How to store your radishes:  1. remove the greens, wash and put in a baggie with a paper towel.  Place in refrigerator. They will remain fresh for about a week.  2. keep the root (radish) unwashed in the fridge until you are ready to use them.  They will last 1-2 weeks in a sealed container or bag. Again, I store in Tupperware with a paper towel to absorb any moisture.  I store the greens in a baggie and I use the greens in salads or on a sandwich, but you have to really wash them as they usually come full of healthy dirt!  I have sautéed these as well and they are pretty good and very healthy!

RADISH RECIPE:  Roasted Radishes with brown butter  (serves 4)

  • 2 bunches radishes, green ends trimmed and reserved
  • 1 T olive oil
  • 2 T butter
  • 1 tsp lemon juice
  • salt to taste

Preheat the oven to 450 degrees.

Thoroughly rinse the radishes and their green tops.  Chop the green part, and set aside.  Cut off the bottom of the radishes and discard them.

Slice the radishes vertically in half.  Place the sliced radishes in a baking pan, and pour olive oil over the top.  Season with salt and mix.  Roast for 20 minutes or until radishes are golden brown.  Stir occasionally.

Melt butter over medium heat in a small saucepan.  Swirl the pan so the butter browns, but doesn’t burn.  Once beginning to brown, remove from heat.  Drizzle over the roasted radishes and garnish with the chopped radish greens.  Squeeze some fresh lemon juice over the radishes.  Season with salt to taste.

These are delicious and so breast-health friendly.  There are so many ways to protect your breasts with food being the major player.  I have identified 7 shields to protect your breasts throughout your lifetime.  Come discover more!

So, don’t overlook the mighty radish in your grocery store or local farmer’s markets.  Enjoy the peppery crunch and cancer fighting ingredients!!