Black radish

Raphanus sativus var. niger

Also known as winter radish, Spanish radish or Erfurter radish.

The story…

Black Radish is probably native to South Asia. It has been used for several millennia: in ancient Egypt, it was used as a currency of exchange or remuneration, especially for workers building palaces or pyramids, while the Romans used its oil to treat skin diseases. Black radish can reach 80 cm in height and grows on sandy, well-drained soil. The consumable part is the root, which is bulky and can be up to 50 cm long; it is black on the outside and white on the inside. Its name comes from the Latin radix, root.

Uses

Liver disorders

The black radish participates in the treatment of liver diseases: it helps to eliminate toxins by stimulating the production and evacuation of bile, which drains the liver. It is thus particularly useful at the first signs of hepatic congestion, after overeating or in the event of difficult or painful digestion, as well as migraines of hepatic origin. It fluidizes the bile and prevents the formation of stones in the gallbladder.

Nutritional intake

Black radish is very rich in vitamin C – 100 g is enough to provide the average daily dose -, as well as in potassium.

Preparation

Black radish is used raw in food or juice. In case of biliary insufficiency, it can be associated with artichoke or fumitory. In a detoxification program, it can be combined with dandelion and elderberry.

Precautions

Black radish should not be eaten in case of an installed gallstone, stomach ulcer, gastritis or pathologies that affect the thyroid gland. Do not exceed 90 mL per day or 4 weeks of treatment. In case of persistent symptoms or if you have any doubts, consult a doctor.

Black radish

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