Radishes are not only tasty, but also full of vitamins and minerals. They supply our body with potassium, vitamin C, selenium and folic acid. In order to keep them fresh and crunchy for longer than two days, we recommend that you put them together with the roots in a container of water and keep them in the refrigerator.
Cut into slices and left for several hours in cold water, radishes can be turned into beautiful decorative additions to dishes. Halved and hollowed out, they can be an excellent cold appetizer if you fill them with a soft cheese filling.
Whether they are seasoned in a salad or fresh as an addition to bread spread with margarine – radishes are real vitamin bombs. When buying, they must have fresh green leaves with roots at the ends. Also pay attention to the size, because larger radishes can be old, stringy and hollow. To check them, press them lightly. If they are firm, it is a sure sign that they have just been picked, and if they are soft, there is a high probability that they are hollow and bitter.
Cut off the green leaves of radishes, as leaving them will cause moisture to build up, which destroys nutrients. Store them in a plastic bag in the refrigerator for up to 5 to 7 days.
Radish stimulates the secretion of digestive juices and the work of the intestines, so it is recommended for people suffering from constipation.
Fresh juice obtained from radish is an old folk remedy, and it helps with the excretion of bile and is very good for the treatment of inflammation of the gallbladder. It has a beneficial effect on the secretion of mucus from the respiratory organs, so it is recommended for bronchitis, colds, flu, respiratory infections and coughs.
