The Magic of Radishes to Cure and to Heal

The Magic of Radishes to Cure and to Heal

Table of Contents
Introduction – Knowing More about Radishes
How to Grow Radishes
Harvesting Your Radishes
Soils
Summer Radishes
Winter Radishes
Radishes in Cuisine
Wheat Radish Salad with Yogurt
Apple Sauce with Horse Radish
Thai Meat Salad With Radish
Kimchi-or Fermented Radish/Cabbage
Traditional Radish Stuffed Bread-Mooli Parantha
Desi ghee
Radishes to Cure
Get Rid of Skin Diseases with Radishes
Eczema Cure
Blemishes on your Skin
Appetite Enhancer
Traditional appetizing and digestive Mint Chutney
Tummy ache
Dropsy
Flatulence Problems
Radishes for Your Hair
Hair Growth
Dental Care
Shaking Teeth
Pyorrhea Cure
Toothache
Insomnia remedy
Conclusion
Author Bio

Introduction – Knowing More about Radishes
I was once being shown around the organic farm of a friend of mine, and I noticed him giving me rather funny looks. “You have never been around an organic farm before, have you? Or it is possible that you have not lived in this area, have you.” Naturally, I had to ask him what made him say that, because I was used to going around organic farms, once being an organic gardener myself. He said that any native of that particular area would immediately pounce upon a radish growing in the fields, and pull it out – without waiting for an invitation from the owner – dip it into the nearest water source, and sink his teeth into it.
When in Rome do as the Romans do. I did so. And thus I enjoyed the crisp natural sweetish taste of this taproot, Raphanus sativus, which has been the mainstay of so many civilizations since prehistoric times.
The Romans could not do without the radish. In fact, it was eaten raw, cooked, boiled, made into salads, and not only the taproot, but even the leaves were finished by those people who enjoyed good food.
The ancient Greeks and Romans used to make a paste of radish and onions with dried fish and eat it with every meal. In fact Apicius has spoken about radishes, best eaten with pepper in “his Art Of Cooking in Imperial Rome.” So I would not be surprised if the ubiquitous fish sauce, used to liquefy and spice dishes, and known as garum was not also added to dishes with another sharp flavoring agent – radish.
One is grateful that radishes are available all over the world, but whether people use them for their own benefit as much as they should, is debatable. That is because many people think that radishes like onions and garlic have a distinctive odor. That is why, at parties or at get-togethers, they are just served as salad helpings, accompanied with onion slices and tomatoes.