I have had an interesting relationship with radishes. It’s not really a love/hate relationship, as I’ve disliked them since childhood. My gardener grandfather, Pop, tried unsuccessfully every spring to get me to eat one of these cruciferous veggies. It became a long running joke between us.

“Have a radish?” he would say with a grin, offering me one.

No thank you!” I would firmly reply.

It wasn’t that I was a picky eater, either. I liked most foods. I wanted to like radishes. Every once in a while, I would nibble on one, hoping it tasted differently than the last one I tried, to no avail.


I completely abandoned any attempt to like radishes by adulthood. If they showed up in a salad, I picked them out, telling myself that I didn’t like radishes.

When I received Life Changing Foods, by Anthony William, I discovered he had devoted a section to radishes. I read through the info.

Radishes support and replenish the immune system. The sulfur in this veggie repels any type of pathogen and kills off parasites. The sulfides keep arteries and veins clean, which prevents plaque from building up. Radishes are incredible heart food, preventing cardiovascular disease and issues by increasing good cholesterol and lowering bad cholesterol. And the skin of this little root vegetable helps to prevent all types of cancers. They also restore the kidney, liver, pancreas and spleen.

With radishes, we get a two-for-one deal. Not only are the roots health boosting, the greens are one of the most prebiotic foods available, second only to wild blueberries. Radish leaves contain nutrients such as vitamins, minerals, antioxidants, phytochemicals and cancer fighting alkaloids, plus the greens possess antibacterial and antiviral properties. They repair the colon and parts of the intestinal tract that have lost the ability to absorb nutrients. Radish greens cleanse heavy metals from the body, removing mercury, lead, arsenic and aluminum. They also stave off neurological conditions, including MS, ALS, Parkinson’s and Lyme disease.

After reading about the extraordinary benefits radishes offer, I knew I needed to rethink my attitude about this powerful food. I’ve already discovered that my taste buds have changed since going plant based. Several other foods that I once disliked, I now enjoy.

I gave radishes another try. Pop would be proud of me. I can’t say radishes are my favorite food, however, I like them, especially combined with other foods in salads and slaws. In fact, this week I created a radish/red cabbage/carrot slaw with a zesty jalapeño dressing that I do love. See the recipe HERE.

I intend to incorporate radish greens in salads or add them to veggies to steam. And next spring, I want to grow them in my veggie bed. I can imagine my grandfather’s face brightening as he grins. “Have a radish?” At last I can answer, “Yes!”


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