Radish sprouts are an inexhaustible source of vitamin C and mineral salts. They have remineralizing, antiseptic and diuretic properties, also useful in the prevention of asthma . Let's find out better.
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Description of the radish
The radish is a plant of the Brassicaceae family which includes many varieties. The main edible part consists of the root system, which depending on the cultivar can change in color, taste, size and shape: it can range from small spherical or heart-shaped roots of a few centimeters to white roots of over thirty centimeters in length.
There are also truthfulness with a delicate flavor, while others can be markedly bitter (like the Spanish black radish) or even spicy (like the fire candle).
Composition of radish sprouts
We are talking about a food rich in vitamin C, B vitamins (in particular B6 or pyridoxine). It excels as a resource of mineral salts such as potassium, iron, copper, magnesium and calcium. The seeds contain terpenes and sulphates which give them a rafanoid and pungent taste.
Properties and benefits
The intense taste and vitamin C make radish sprouts not only excellent antiscorbutic and expectorant but also an ideal preventive food against asthma, colds, sinusitis and inflammation of the respiratory tract (it stimulates the elimination of mucus).
Here are some of the properties attributed to radish sprouts: they are a good remineralizer (ideal for sportsmen and those who have to fight fatigue); they are antiseptics and diuretics, they support the work of the kidneys, liver and spleen.
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Organoleptic characteristics and uses of radish sprouts
The taste is pungent, the body of the bud is firm and crisp, white and violet with small decorative and inviting green leaves. Unlike other buds with a delicate taste that lend themselves well as a neutral base, the radish sprout characterizes the dishes and plays well with strong flavors, as well as giving depth to the salads it goes well with legume dishes, vegetables like aubergines and pepper, or sauces based dishes. With radish sprouts you can make an excellent cream to spread on toasted bread.
Germination secrets
The seeds are small, reniform, brown and striped. Once decided to start sprouting, leave to soak for about 10 hours. Once drained, they must be placed in a pan to be kept in the refrigerator for a period that can vary from five days to a whole week, changing the water at the base of the tray once a day.
Once developed, they appear twisted, pinkish white with a small pair of heart-shaped leaflets and a slight snowy hair near the root system. At this point they should be consumed within four days, always keeping them at the temperature of the refrigerator.