The scientific name of the Radish is Raphanus sativus, and belongs to the Brassicaceae family of plants. The stem of this herb is thick at the base. The root forms a tuber of color that can vary between white, red, yellow and sometimes black, depending on what variety is involved. This medicinal plant can measure up to 60 cm. of height. Radish leaves are large and rough to the touch.
The flowers of this medicinal plant are violet, pink to white and have a kind of channels like darker veins. Radish contains great wealth in vitamins C, P, and of group B It also has rafanol, magnesium, sulfur, iodine salts. It is used as a digestive and appetizer.
It is a hepatoprotector, used in cases of hepatitis. It also contains antiseptic properties, is used in cases of asthma, cough, and bronchitis. Radish stimulates the production of bile, and is beneficial in cases of inflammation of the gallbladder, and to eliminate gallstones. It can be consumed raw in salads, conserving all its medicinal properties.
Recipes from this medicinal plant:
Juice: Drink a spoonful of radish juice dissolved in a little water or milk, 30 minutes before the main meals of the day. It is used as a diuretic and hepatoprotective.
Syrup: You take 4 tablespoons a day; for slow digestions, meteorisms and inappetence; even gives good results in cases of irritating cough, bronchitis and asthma.
Fluid Extract: Take 30 drops of Raphanus sativus 3 times a day, in a glass of water before each meal. Indicated in cases of rheumatism, biliary disorders and hepatitis.
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