“When white radishes are in season, doctors should take a break.” – Ancient Chinese proverb. As one may discern from this Chinese proverb, the unassuming daikon radish (along with its cousins, the black or red radish) has long been considered a superfood in many Asian cultures. It has an unremarkable ability to re-balance the digestive system, boost the immune system, and gently cleanse the body. These properties are famously useful for addressing side effects of chemotherapy or radiation cancer treatment.
Other important benefits of radish include its ability to prevent cancer, reduce inflammation, strengthen the respiratory and immune system, facilitate weight loss, improve bowel function, reduce risk of heart disease, regulate blood pressure and hormones, and strengthen bones (little known fact: radish is rich in calcium).
Late Summer is a time to nurture the body and transform your energy into something usable for the winter months. This root vegetable has a unique ability to support the body during this process. Its healing essence matches the energies of both Late Summer and Autumn, making it a perfect healing food during this transitional time from Late Summer into Autumn. The daikon radish is spicy and its color, white. These properties align with the energy of Autumn and its corresponding organs, the Lung and Large Intestine. These organs energetically support the “letting go” process of our body, mind, and spirit!
Daikon radish is available in most Asian markets and some supermarkets, as well. Choose one that is firm, heavy for its weight, and not too large. If you can’t find daikon, then choose its cousin, red radish, which are readily available in most grocery stores.
Give this delicious recipe a try!
- Cut a 4-inch-long section of daikon (or about 5-6 red radishes) into semi-circle slices or small cubes.
- Heat a wok over medium-high heat. When it is hot, add oil and a dash of salt. Then quickly saute some diced garlic and chopped scallion whites. Add the radish and stir-fry for about 2-3 minutes, adding a little water if it begins to stick.
- For flavor, add a bit of mushroom powder, to taste. Best served piping hot, it will still be crunchy when it’s at the height of its flavor!
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