October radish beats ginseng, but how you eat it matters; skip this one ingredient and you may as well not eat it at all

White radish is cool in nature and sweet in taste, with the effects of clearing heat and promoting fluid, directing qi downward and easing the middle, stimulating appetite and strengthening the spleen, and smoothing qi and resolving phlegm.

White radish is rich in vitamin C and trace elements, which can help the body boost immunity. White radish also improves appetite, aids digestion, relieves cough and phlegm, and removes dryness while promoting fluid; eaten regularly it can also fight viruses, fight cancer, lower the three highs, and prevent colds.

Children and the elderly with weaker constitutions easily catch colds in autumn, and white radish is just right for them; it not only replenishes fluids but also promotes appetite and aids digestion, and it helps improve conditions such as stomach distension, cough with excess phlegm, chest tightness and wheezing, and common colds.

White radish enters the lung, and the lung corresponds to autumn; white radish can strengthen the lung's "descending and clearing" function, both stopping cough and promoting large intestine movement, because "the lung and the large intestine are interior-exterior paired."

Recommended way to eat 1: raw

Each part of the white radish has a different texture, so the way to eat it differs too; if eating it raw, you must choose the right part. A reminder: those who usually dislike cool-natured foods or have weak spleen and stomach function should eat it cooked.

Radish top

From the top of the radish down to 3~5 cm, there is less water and the texture is very hard; it is suitable for shredding and stir-frying, making soup, or mixing with mutton for filling, which tastes excellent, but it is not suitable for eating raw.

Radish middle

The middle section of the radish contains more sugar and is sweeter, with a crisp and tender texture; this part has the best taste of the whole radish, so it is suitable for eating raw. You can use the middle section in salads or cold dishes, and it is especially tasty; it can also be stir-fried or made into soup, and the flavor is very fresh and delicious.

Radish tail

From below the middle section to the tail, the radish contains more amylase and mustard oil, with a pungent taste, and it can help strengthen the stomach and aid digestion.

If you like the pungent taste of radish, you can choose to eat this section raw or pickle it into dried radish. Those who cannot accept the pungent taste can choose cooking methods such as stir-frying, stewing in soup, or making filling, which can reduce its pungency.

Recommended way to eat 2: stewed

White radish + shiitake mushroom

Fights cancer, lowers the three highs, prevents colds

White radish contains lignin, which can improve the function of macrophages in engulfing bacteria, foreign matter, and dead cells, thereby strengthening the body's immunity and playing an anti-cancer role.

In addition, white radish also has the effects of dilating blood vessels, lowering blood pressure, lowering blood lipids, and lowering blood sugar, because it contains a large amount of organic sulfur compounds.

This compound has strong bactericidal power and is very effective for inflammation and cough caused by colds.

Shiitake mushroom is also an expert at fighting cancer and lowering blood lipids and blood pressure; stewed together, the two double their effectiveness in fighting cancer, lowering the three highs, and preventing colds.

White radish + kelp

Resolves phlegm and reduces swelling, helps prevent goiter

Kelp and nori are rich in iodine. Boiling white radish and kelp together into soup has the effect of resolving phlegm and reducing swelling, and it has a certain effect on preventing goiter.

White radish + mutton

Nourishes the liver, without causing internal heat

Eating mutton in autumn and winter can dispel cold and warm the heart and stomach, and it can also supplement qi and benefit blood, nourish the liver, and improve blood circulation.

But "meat generates phlegm," and eating too much mutton easily causes internal heat. If it is stewed together with cooling white radish, it not only resolves phlegm and clears heat but also cuts the greasiness, allowing the nutrients to complement each other.

White radish + crucian carp

Warms the middle and directs qi downward, strengthens the spleen and drains dampness

Boiling white radish and crucian carp into soup has the effects of warming the middle and directing qi downward, strengthening the spleen, and draining dampness. This soup is also wonderful because of its "two white" ingredients; the white radish soaked in the milky-white fish soup makes people hungry just looking at it.

White radish + tofu

Low in calories and high in protein, a favorite for the three highs

As the weather gradually turns cold, a steaming bowl of white radish and tofu soup is low in calories and high in fiber, and also has quality plant protein, making it a very good choice for friends with the three highs.

1. Slice the white radish and ginger and set aside, and cut the tofu into cubes and set aside.

2. Add the sliced white radish and ginger to water and bring to a boil, then turn to low heat after the water boils.

3. After the white radish is basically soft, add the tofu and continue to stew for 5~10 minutes, add a little seasoning to taste, sprinkle with chopped scallions, and it is ready to serve.

Reminder:

Radish should not be used together with qi-tonifying drugs such as ginseng, codonopsis, and astragalus, because ginseng tonifies qi while radish disperses qi. Those with spleen and stomach deficiency cold or indigestion should not eat too much of it or eat it raw.

Three steps to remember when choosing radishes

Look at the color:

Fresh white radish has a tender white color.

Weigh it:

Fresh white radish feels relatively heavy when weighed and its surface feels fairly firm when pressed; otherwise, it indicates that the white radish is not fresh.

Look at the root hairs:

If the foremost root hairs of the white radish are straight, in most cases the white radish is fresh; conversely, if the root hair area is messy and has many forks, then it may be a spongy-hearted white radish.