Radishes and Oriental Medicine

Radishes and Oriental Medicine: Seasonal Health Benefits

Radishes, part of the cruciferous family along with broccoli and Brussels sprouts, come in a variety of colors. The most common white, elongated variety is known as Daikon. Virtually the entire plant can be used—root, seeds, and leaves—making it a versatile addition to your diet.

Radishes grow year-round, with peak seasons during the equinoxes (spring and autumn). In Oriental medicine, radishes correspond to the Metal element (autumn), benefiting and tonifying the lung and colon meridians. They also support the Spring equinox, associated with the Wood element, which strengthens the liver and gallbladder meridians.

With a naturally pungent flavor, radishes are excellent for cooling the body after summer heat. They are used to alleviate fever, sore throat, and excess mucus or nasal congestion during colds. Rich in fiber and water, radishes also support healthy digestion and relieve constipation.

Radishes also support the liver and gallbladder, aiding in detoxification and improving conditions like fatty liver, jaundice, gallstones, and sediment buildup. Since liver health influences the blood, radishes are considered a natural blood purifier.

How to Use Radishes:

• Soak in water with vinegar for 15 minutes to remove bacteria, toxins, and fungi.

• Rinse and scrub to remove any remaining dirt, as radishes are often eaten with the skin.

• Add grated radish to salads or sandwiches, slice thinly for salads, or juice for a refreshing drink.

Enjoy incorporating radishes into your diet and explore their full benefits in Oriental medicine for balanced health and energy

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