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    "title": {
        "rendered": "Radishes (Raphanus sativus)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Radishes (Raphanus sativus)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Raphanus sativus var. sativus<small>Cruciferous plants (Brassicaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">tuber and leaves<small>The leaves are edible.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Fresh, spicy<small>The spiciness is in the shell.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Asia, Mediterranean region<small>closely related to the radish<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Mustard oils<small>plus vitamin C and potassium<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">April to October<small>Ready to harvest after 4 weeks<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Radishes are the smaller relatives of the daikon radish and the fastest-growing vegetable in the garden: they are ready to harvest after four weeks. Their spiciness comes from mustard oils, which stimulate digestion. With around 16 kcal per 100 g, they are one of the lightest snacks available \u2013 and their leaves are edible as well.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>From pyramid radish to garden radish<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/radieschen-raphanus-sativus.jpg\" alt=\"Bund frischer Radieschen mit Bl\u00e4ttern auf Holz\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">According to Herodotus, even the workers on the Egyptian pyramids were supplied with radishes, onions, and garlic.<\/p>\n<p class=\"ea-drop\">Radishes have been cultivated in Asia and the Mediterranean region for millennia. The small, round, red radishes we know, however, are a relatively recent cultivated variety: they originated in Europe in the 16th and 17th centuries, probably in France and Italy.<\/p>\n<p>The name comes from Latin. <em>radix<\/em> - Root. Botanically speaking, however, the radish is not a root, but a thickened stem. Today there are white, purple, yellow and two-toned varieties such as the elongated &quot;icicle&quot; or the red and white &quot;French Breakfast&quot; radish.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the radish does for you<\/h2>\n<p class=\"ea-drop\">Radishes provide approximately 15 mg per 100 g. <strong>Vitamin C<\/strong>, 230 mg <strong>potassium<\/strong>, They contain folate and fiber at only about 16 kcal \u2013 they consist of 95% water. The leaves even contain significantly more vitamin C, calcium, and iron than the bulb.<\/p>\n<p>The sharpness comes from <strong>Mustard oil glycosides<\/strong>, Radish contains, in particular, glucoraphasatin, which, when chewed, produces pungent isothiocyanates. These stimulate the production of digestive juices and bile ducts \u2013 which is why radishes have traditionally been used to treat bloating. Commission E has given radish root a positive assessment for digestive problems and catarrh of the upper respiratory tract.<\/p>\n<p>Like all cruciferous vegetables, radishes are being researched for their isothiocyanates; in laboratory studies, these have shown antioxidant and antimicrobial effects. In humans, their benefits are primarily documented as part of a vegetable-rich diet.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approximately 16 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 95 %<\/b><span>Water content<\/span><\/div>\n<div class=\"ea-zahl\"><b>4 weeks<\/b><span>from sowing to harvest<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 230 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>That&#039;s what&#039;s in the radish<\/h2>\n<p>Radishes contain mustard oil glycosides (glucoraphasatin, glucoraphenin), vitamin C, folate, potassium, calcium, fiber and, in red varieties, anthocyanins in the peel, especially pelargonidin compounds.<\/p>\n<p>The spiciness is mainly in the peel and increases with dryness and heat. The leaves are rich in vitamin C, carotenoids, and minerals.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the radish stronger<\/h2>\n<p>Radishes like fat and salt - this reduces the spiciness and makes them the perfect bread topping.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Bread<\/span><\/p>\n<div class=\"mit\">with <i>Butter &amp; Salt<\/i><\/div>\n<p>The French classic.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">quark<\/span><\/p>\n<div class=\"mit\">with <i>chives<\/i><\/div>\n<p>Herbed quark with radishes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lettuce<\/span><\/p>\n<div class=\"mit\">with <i>Cucumber<\/i><\/div>\n<p>Fresh and crisp.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">leaves<\/span><\/p>\n<div class=\"mit\">as <i>Pesto<\/i><\/div>\n<p>Don&#039;t throw away the leaves.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Honey<\/i><\/div>\n<p>Radish and honey as cough syrup.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Vinegar<\/i><\/div>\n<p>Quickly inserted, colored pink.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">not at <i>Gastric mucosal irritation<\/i><\/div>\n<p>The mustard oils are irritating.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Gallstones<\/span><\/p>\n<div class=\"mit\">not at <i>Gallstones<\/i> in quantities<\/div>\n<p>Radish stimulates bile production.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>store with leaves<\/i><\/div>\n<p>The leaves draw water from the tuber.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">nitrate<\/span><\/p>\n<div class=\"mit\">not <i>for infants<\/i><\/div>\n<p>Radishes contain nitrate.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Too big<\/span><\/p>\n<div class=\"mit\">not <i>overgrown<\/i><\/div>\n<p>Furry and hollow.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Flatulence<\/span><\/p>\n<div class=\"mit\">not <i>in large quantities<\/i> for sensitive intestines<\/div>\n<p>Typical of cabbage vegetables.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where it belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Buttered bread with radishes<\/span><span class=\"w\">And a little salt.<\/span><\/li>\n<li><span class=\"g\">Radish quark<\/span><span class=\"w\">With chives.<\/span><\/li>\n<li><span class=\"g\">Cucumber and radish salad<\/span><span class=\"w\">With yogurt and dill.<\/span><\/li>\n<li><span class=\"g\">Radish leaf pesto<\/span><span class=\"w\">With nuts and oil.<\/span><\/li>\n<li><span class=\"g\">Pickled radishes<\/span><span class=\"w\">Quickly in vinegar.<\/span><\/li>\n<li><span class=\"g\">Roasted radishes<\/span><span class=\"w\">Mild and sweet when baked in the oven.<\/span><\/li>\n<li><span class=\"g\">Tacos<\/span><span class=\"w\">In thin slices.<\/span><\/li>\n<li><span class=\"g\">snack<\/span><span class=\"w\">With radish and pretzels.<\/span><\/li>\n<li><span class=\"g\">bowl<\/span><span class=\"w\">As a crunchy topping.<\/span><\/li>\n<li><span class=\"g\">Soup<\/span><span class=\"w\">The leaves in green soup.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Twist off the leaves immediately after purchase \u2013 this will keep the bulbs crisp for days. Use the leaves on the same day as pesto or in soup.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Radish and honey syrup<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Radish and honey syrup<\/h3>\n<ol>\n<li>Wash a black radish or a bunch of radishes and slice them thinly.<\/li>\n<li>Layer honey into a glass.<\/li>\n<li>Leave to steep overnight, covered - a syrup will form.<\/li>\n<li>Drain the syrup and store it in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A traditional home remedy for coughs and congestion. The mustard oils have a mild expectorant effect, and the honey soothes the throat. Commission E has given radish a positive assessment for catarrh of the upper respiratory tract.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Take 1 teaspoon several times a day and consume within 2 days. Not for children under 1 year (honey).<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Radish (<em>Mulaka<\/em>It is an important vegetable in Ayurveda: pungent and warming, good for all doshas when young, but tends to increase Pitta when ripe. It is used for indigestion and coughs.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM) radish (<em>Lai Fu<\/em>, the seed <em>Lai Fu Zi<\/em>) spicy and sweet, moves the Qi, resolves food stagnation and phlegm - a classic digestive aid.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Stomach:<\/strong> Avoid if you have gastritis or stomach ulcers.<\/li>\n<li><strong>Bile:<\/strong> Not in large quantities in the case of gallstones.<\/li>\n<li><strong>Nitrate:<\/strong> Not for infants.<\/li>\n<li><strong>Honey syrup:<\/strong> Not suitable for children under 1 year old.<\/li>\n<li><strong>Allergy:<\/strong> Rare, cross-reaction with mustard possible.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/meerrettich-armoracia-rusticana\/\"><span class=\"art\">Archive<\/span><span class=\"n\">horseradish<\/span><span class=\"d\">A related pungency comes from mustard oils.<\/span><\/a><a href=\"\/en\/wiki-archiv\/gurke-cucumis-sativus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cucumber<\/span><span class=\"d\">For the spring salad.<\/span><\/a><a href=\"\/en\/wiki-archiv\/rucola-eruca-vesicaria\/\"><span class=\"art\">Archive<\/span><span class=\"n\">arugula<\/span><span class=\"d\">Another sharp cruciferous vegetable.<\/span><\/a><a href=\"\/en\/wiki-archiv\/senfkoerner-sinapis-alba\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Mustard seeds<\/span><span class=\"d\">The same mustard oils.<\/span><\/a><a href=\"\/en\/product\/bitterstoff-tropfen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Bitter drops<\/span><span class=\"d\">For digestion.<\/span><\/a><a href=\"\/en\/product\/fencheltee-fruechte\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Fennel tea<\/span><span class=\"d\">When it bloats.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Gamba M et al. <em>Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review.<\/em> Trends in Food Science &amp; Technology 2021; 113: 205\u2013218.<\/li>\n<li>Manivannan A et al. <em>Deciphering the nutraceutical potential of Raphanus sativus - a comprehensive overview.<\/em> Nutrients 2019; 11(2): 402.<\/li>\n<li>Higdon JV et al. <em>Cruciferous vegetables and human cancer risk: epidemiological evidence and mechanistic basis.<\/em> Pharmacological Research 2007; 55(3): 224\u2013236.<\/li>\n<li>Commission E: <em>Monograph Raphani sativi radix (radish).<\/em> Federal Gazette 1986.<\/li>\n<li>USDA FoodData Central: <em>Raw radishes<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Radieschen (Raphanus sativus) Botanischer Name Raphanus sativus var. sativusKreuzbl\u00fctler (Brassicaceae) Verwendet wird Knolle und Bl\u00e4tterdie Bl\u00e4tter sind essbar Geschmack Frisch, scharfdie Sch\u00e4rfe sitzt in der Schale Herkunft Asien, Mittelmeerraumeng verwandt mit dem Rettich Bekannt f\u00fcr Senf\u00f6leplus Vitamin C und Kalium Saison April bis Oktobernach 4 Wochen erntereif Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich<\/p>",
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