Red­dish round or oblong roots of radish are a real dec­o­ra­tion of the spring table: cut into thin cir­cles, it looks so exquis­ite, dec­o­rate the sim­plest sal­ad with it — and you already have a dish, like from a restau­rant. And a deli­cious radish — crispy, juicy, a lit­tle spicy. True, it some­times hap­pens with bit­ter­ness, but this is nor­mal: radish is a rel­a­tive of cab­bage, and cab­bage rel­a­tives all have a sub­tle hint of bit­ter­ness. After all, it even has its own charm.

Who can't eat radishes?


When to plant radishes and how to grow them

Radish­es are one of the first young veg­eta­bles that can be grown in the open ground not even in spring, but in late spring, as soon as the snow comes off the ground. It is unpre­ten­tious, it can with­stand even ‑2C frost, it does not like exces­sive heat, it grows best at tem­per­a­tures up to +18C. Radish seeds are usu­al­ly sown in open ground from April to ear­ly May. How­ev­er, you can take a risk in March if the spring is warm. And you can sow radish­es in autumn, before the onset of severe frosts, for exam­ple, in Sep­tem­ber-Octo­ber. Until the frosts hit, the veg­etable will delight you with a fresh har­vest.

In order to always have fresh young roots on the table, use this life hack: plant radish­es on the bed every 10–15 days and you will have a kind of “radish con­vey­or” — one radish matures, anoth­er grows to replace it. You can do this until June, until it becomes too warm for red­dish roots.

And anoth­er deli­cious inter­est­ing fact: radish sprouts have extreme­ly high nutri­tion­al val­ue, that is, sprout­ed seeds with young sprouts, the amount of vit­a­mins and use­ful sub­stances in them is sim­ply amaz­ing. Sprouts can be added to sal­ads and snacks, used as an edi­ble dec­o­ra­tion, gar­nished with them, for exam­ple, soups. To always have seedlings close at hand, plant them on your win­dowsill. You will only need a shal­low plate, a soft cot­ton cloth and a lit­tle water. We pour the seeds on the rolled “bed” — and in a week we have a green har­vest. Easy!

Benefits and harms of radishes for health

Radish is use­ful. In addi­tion to the sig­nif­i­cant ther­a­peu­tic effect that it caus­es on the body as a whole and on its indi­vid­ual organs and sys­tems, it also helps to pre­serve beau­ty and youth, in par­tic­u­lar, it improves the com­plex­ion, facil­i­tates the process of los­ing weight… How­ev­er, like any prod­uct, it has its con­traindi­ca­tions . In par­tic­u­lar, the use­ful norm of radish con­sump­tion per day for an adult is 250–300 g, radish will not inter­fere with chil­dren’s nutri­tion, but it can be giv­en to chil­dren from 2 years old. It is impos­si­ble to get poi­soned with a fresh radish, but there will be some dis­com­fort in the stom­ach. From whom, from what and because of what — let’s ana­lyze every­thing in detail!

Health benefits of radish

The begin­ning of spring — the time for vit­a­mins is not gen­er­ous, and because of this, many peo­ple face the prob­lems of vit­a­min defi­cien­cy, lack of cer­tain sub­stances in the body, even ane­mia. There is a solu­tion: add radish to your diet, it mirac­u­lous­ly increas­es the lev­el of hemo­glo­bin in the blood. Phos­pho­rus, eas­i­ly digestible pro­tein, sodi­um, iron, cal­ci­um, mag­ne­sium, nico­tinic and sal­i­cylic acids, vit­a­mins C, PP, B1, B6, B2 and B12 — such a far from exhaus­tive list of “mir­a­cle” com­po­nents of radish.

And thanks to the con­tent of mus­tard oil (the same bit­ter taste), radish improves appetite and at the same time accel­er­ates metab­o­lism — exchange process­es in the body, and dis­pers­es bile.

Radish against colds

If you fan­ta­size a lit­tle, you can say that the frost-resis­tant radish pass­es its dura­bil­i­ty on to those who taste it. In a sense, it is. Fresh young radish helps pro­tect against viral dis­eases and strength­ens immu­ni­ty. And all because it con­tains nat­ur­al antibi­otics and phy­ton­cides. Spicy radish helps the body get rid of excess mucus in the throat and nose and even… relieves sore throats dur­ing sore throat!

Radish benefits


How to lose weight with radish

Nutri­tion­ists urge those who want to lose weight to pay atten­tion to radish. A veg­etable rich in fiber is a “nor­mal­iz­er” of intesti­nal func­tion. Fiber works in the body like a pow­er­ful brush — it removes tox­ins and cleans the remains of meta­bol­ic prod­ucts. The caloric val­ue of radish is sim­ply ridicu­lous: 19 Kcal per 100 g, and the glycemic index is min­i­mal — only 15 units. An ide­al prod­uct for diet food! Just lis­ten to the advice: radish stim­u­lates the appetite, so it is bet­ter to eat it in the morn­ing or at lunchtime, and in the evening it is bet­ter to refuse it.

What parts of the radish are suitable for consumption

How do you make radish sal­ad? That’s right, wash the veg­eta­bles, cut off the thin “spouts”-roots, ghee… Stop! Under no cir­cum­stances should you throw away the cot­tage cheese, wash it thor­ough­ly, fine­ly chop it, add a drop of wine vine­gar or lemon juice, a lit­tle oil, salt to taste — and you have a won­der­ful vit­a­min sal­ad, rich in vit­a­min C.

A young let­tuce leaf can be added to spring green borscht. For this, it is processed almost the same as young net­tles, and put in the pot at the same time as it. You can also make pureed radish soup with­out adding net­tles.

To whom radish is contraindicated

Radish, like most food prod­ucts, can cause aller­gic reac­tions. In order not to unnec­es­sar­i­ly expose your­self to dan­ger, refrain from eat­ing radish­es if your body does not per­ceive well any veg­etable from the Cab­bage fam­i­ly — the same cab­bage, mus­tard… Radish­es should also be treat­ed with cau­tion for those who suf­fer from stom­ach or duo­de­nal ulcers, who has gall­stones.

Can pregnant women eat radish?

Dur­ing preg­nan­cy, radish is a must-have prod­uct. It con­tains a sig­nif­i­cant amount of folic acid, a sub­stance extreme­ly nec­es­sary for the nor­mal devel­op­ment of the fetus, which is espe­cial­ly impor­tant in the first weeks of preg­nan­cy. There­fore, if you do not have oth­er, very seri­ous con­traindi­ca­tions to the use of these red­dish roots, eat them for good health. How­ev­er, prefer­ably not on an emp­ty stom­ach: radish stim­u­lates the appetite, and can cause dis­com­fort in an emp­ty stom­ach.

Is it possible to eat radish during breastfeeding

Radish is not one of the foods that should be exclud­ed from the diet dur­ing breast­feed­ing. How­ev­er, one nuance should be tak­en into account. Radish changes the taste of breast milk and the baby may not like it. There­fore, if a woman uses radish­es reg­u­lar­ly, this does not pose a prob­lem, but if radish­es appear on the table rarely, you should treat them with cau­tion.

What to cook from radish: recipes

Radish — for a side dish? Yes, radish­es can be used as a great side dish for meat or fish. The eas­i­est way is to add radish­es to an assort­ment of steamed veg­eta­bles, driz­zle the dish with olive oil and sea­son to taste with spices. Such a side dish will taste per­fect with fish or seafood.

Fried radish­es are bet­ter with meat or as an inde­pen­dent snack. Fry the pre­pared small roots of young radish, stir­ring, in a pan in hot but­ter for 2 min­utes, sprin­kle with sug­ar and cook for about the same amount. Pour in enough water to almost cov­er the radish­es, bring to a boil and sim­mer over low heat for 20 min­utes. Salt the dish to taste. Do not be con­fused: it will taste unsur­passed!

delicious radish recipes


Mashed radish soup

For 1.5 liters of soup:

  • 2 medi­um pota­toes
  • 5–7 radish­es
  • 1 small bulb
  • 30 g of but­ter or oil
  • a bunch of 2 bunch­es of radish


Wash the pota­toes and radish­es, peel the pota­toes, cut the pre­pared veg­eta­bles into pieces, pour 1.5 liters of water into the pot and cook in the pot under the lid until soft.

Peel the onion, cut into cubes and fry until trans­par­ent in oil. Set the fried onion aside.

Wash the cot­tage cheese, drain it with boil­ing water on a sieve and fine­ly chop it. Put the cot­tage cheese in a saucepan with pota­toes and radish­es, add onions and cook for 3–5 min­utes over low heat. Salt the soup to taste, remove from the heat and puree with a blender. Serve the fin­ished soup with sour cream.

Red radish gratin

Cook­ing time: 1 hour.

For 3 peo­ple:

  • 350 g of red radish
  • 150 ml of heavy cream (or non-sour sour cream)
  • 125 g of grat­ed cheese
  • 250 ml of dry white wine
  • 2 eggs
  • 1 bulb
  • 1 clove of gar­lic
  • ½ tsp. dried Proven­cal herbs
  • salt pep­per
  • oil for greas­ing molds


Peel and chop the onion and gar­lic. Mix pre­pared veg­eta­bles and dried herbs in a deep bowl with wine. Add salt and pep­per to taste.

Wash and dry the radish, cut off the ghee and set aside. Place the pre­pared radish in a bowl with wine and mar­i­nate at room tem­per­a­ture for at least 2 hours.

Drain the mari­nade, cut the pick­led radish into cir­cles.

Pre­pare bak­ing molds and grease them with oil. Beat the cream with the eggs to a homo­ge­neous mass, light­ly salt and pep­per and pour into the molds, fill­ing each 3/4. Spread the sliced ​​radish on the molds and sprin­kle thick­ly with grat­ed cheese.

Bake the gratins for 40 min­utes in a pre­heat­ed oven (180°C).

Chicken schnitzels with red radish

Cook­ing time: 20 min­utes.

For 2 peo­ple:

  • 1/2 tsp. sug­ar
  • a few sprigs of fresh pars­ley
  • salt pep­per
  • 1/2 lemon
  • 1/2 chick­en breast
  • 2 bunch­es of radish
  • front or mar­garine


Wash and dry the radish, cut off the stem. Cut the pre­pared radish into cir­cles of medi­um thick­ness.

Wash the chick­en breast, dry it, cut it in half along the thick­ness and beat off each part slight­ly. Pre­pared schnitzels light­ly salt and pep­per and fry in a pan on a small amount of spread or mar­garine until gold­en on both sides.

Add the radish­es to the schnitzels and cook, stir­ring often, for about 2 min­utes.

Sprin­kle the radish­es with sug­ar, mix and cook until the sug­ar melts. Add salt and pep­per to taste.

Serve chick­en schnitzels with radish hot. Add pars­ley sprigs and lemon quar­ters to the dish.

Cream soup with red radish and cheese

Cook­ing time: 25 min­utes.

For 4 peo­ple:

  • 400 ml milk
  • 2 Art. l. flour
  • salt pep­per
  • 1 bunch of radish
  • 200 g of grat­ed cheese
  • 50 g of but­ter


Wash the radish, dry it, and cut the stem. Grind the pre­pared radish using a blender. Cool the milk.

Melt the but­ter in a deep saucepan and, stir­ring, fry the flour in it until gold­en. Pour­ing milk in a thin stream, cook, stir­ring with an iron whisk, until the mass begins to thick­en.

Put the chopped radish in the milk mix­ture, warm it slight­ly and add 1 liter of water.

Bring the mix­ture to a boil, reduce the heat to a min­i­mum, add cheese and mix until a smooth, homo­ge­neous mass is obtained. Add salt and pep­per to taste. Serve the dish hot.

what to cook with radish


Cold soup with radish

Cook­ing time: 10 min.

For 2 peo­ple:

  • 350 g of radish
  • 300 g of nat­ur­al yogurt
  • salt pep­per
  • 1 Art. l. olive oil


Wash the radish, dry it, cut off the ghee, cut the radish into thin cir­cles and mix with yogurt. Add oil, salt and pep­per to taste. Grind the mix­ture and beat with a blender.

Keep the fin­ished soup in the refrig­er­a­tor for about 1 hour.

Tip: the soup can be turned into a thick­er snack if you add 200 g of cot­tage cheese instead of half the yogurt.

Radish with parsley

Cook­ing time: 35 min­utes.

For 3 peo­ple:

  • 300 g of radish
  • 1 clove of gar­lic
  • 2 sprigs of pars­ley
  • 10 g of but­ter
  • salt pep­per


Wash the radish, dry it, and cut the stem. Pour the pre­pared radish in a saucepan with water up to the edge of the ves­sel, bring to a boil and cook for 20 min­utes. Drain the water from the boiled radish.

Wash, dry and fine­ly chop the pars­ley. Peel and chop the gar­lic.

Melt but­ter in a pan, add radish­es, add gar­lic and pars­ley and fry, stir­ring, for 3 min­utes. Salt and pep­per the dish. Serve hot.

Green butter with radish ghee

Cook­ing time: 15 min­utes + 1 hour.

For 150–180 g of prod­uct:

  • 100 g of but­ter
  • a bunch of radish from 1 bunch
  • 1 clove of gar­lic
  • 1/2 tsp lemon juice
  • salt pep­per


Wash, dry and fine­ly chop the guac. Peel the gar­lic and pound it in a mor­tar with a pinch of salt and pep­per.

Soft­en the but­ter at room tem­per­a­ture. Add the pre­pared cot­tage cheese, gar­lic and lemon juice and beat with a mix­er to a loose mass.

Pre­pare a sheet of parch­ment (food film) and spread the oil mass on it. Form a “sausage” from the mass, wrap in parch­ment and put in the refrig­er­a­tor for 1 hour.

Have you tried any of these dish­es yet?