Summer is all about fresh, vibrant salads—crisp, colorful, and refreshing. But when the usual mix of arugula, cherry tomatoes, carrots, and cucumbers starts to feel repetitive, don’t overlook radishes. In season from May to September, they add a bright, peppery kick to any dish.

Not only are they delicious, but radishes are also packed with nutrients. They’re rich in vitamin C, antioxidants like lutein and zeaxanthin, and minerals such as potassium and calcium. Plus, they’re hydrating and detoxifying—so much so that they’ve been used for centuries in traditional Chinese and Ayurvedic medicine for their healing properties.

### The Beauty of Radishes
Radishes (Raphanus sativus) are the roots of a plant in the Brassicaceae family, which includes broccoli, kale, and Brussels sprouts. Originally from Asia, they now grow wild and cultivated across Europe and America. Every part is edible—the crisp roots and the tender young leaves, which are great in salads and soups.

They come in many varieties, from the familiar bright red radishes to white daikon, spicy Japanese radishes, purple, watermelon, and even black radishes.

### The Benefits of Radishes
Low in calories but high in fiber, radishes help with digestion and keep you full. They have a low glycemic index, a mild diuretic effect, and are 95% water—perfect for staying hydrated in summer. Their potassium content supports heart health, while vitamin C boosts collagen production, skin health, and immunity.

Radishes also contain antifungal properties, thanks to the RsAFP2 protein, which may help fight Candida infections.

### Who Should Avoid Radishes?
If you have gastritis, acid reflux, or colitis, radishes might aggravate symptoms. They’re also not recommended in large amounts for those with iodine-deficiency hypothyroidism, as they contain goitrogens that can interfere with thyroid function.

### How to Enjoy Radishes
For everyone else, radishes are a versatile, healthy addition to meals. Try them:
– Raw in salads—pair with fennel, chickpeas, or fava beans for crunch.
– On toast—pickled or fresh with goat cheese or ricotta.
– As a snack—dip in guacamole or hummus instead of chips.
– In tacos or sandwiches—thinly sliced for a peppery bite.

They can also be cooked! Lightly sauté them with herbs and turmeric, stir into risotto, or add to scrambled eggs or quiche.

### Fennel and Radish Salad Recipe
Ingredients:
– 2 medium fennel bulbs
– 1 bunch red radishes
– Parmesan or smoked tofu
– Anchovy paste or miso
– Olive oil
– Balsamic vinegar
– Sea salt, black pepper, chili flakes (optional)

Instructions:
1. Thinly slice the fennel and radishes.
2. Toss with olive oil, vinegar, salt, and pepper.
3. Top with Parmesan (or tofu) and a touch of anchovy paste or miso for depth.
4. Add chili flakes if you like a little heat.

Enjoy this crisp, refreshing salad all summer long!Put the fennel in a bowl. Wash and slice the radishes into thin rounds, then add them to the fennel. Finely chop the parmesan (or smoked tofu) and mix it in with the vegetables.

For the dressing, whisk together olive oil, anchovy paste (or miso), balsamic vinegar, and sea salt. Drizzle over the salad until everything is lightly coated. Finish with freshly ground black pepper, a few basil leaves, and chili flakes if you like it spicy.