TCM Materia Medica: Radish
Radishes are fast-growing and can be sown and harvested from spring, right through to early autumn. We typically eat the bulbous tap root of the plant, although the leaves are also edible and nutritious in their own right. Radish seeds (Lai Fu Zi) are also used in Chinese medicine to promote digestion and relieve bloating and dyspepsia.
Small, red-skinned radishes are most popular in European countries, while in Asian cuisine, larger, white-skinned varieties like daikon take centre stage. Although these differ slightly in their flavour and appearance, their nutritional content is similar. Both are rich in antioxidant and anti-inflammatory compounds such as glucosinolates, polyphenols, isothiocyanates, and more. They have traditionally been used to treat stomach, urinary, hepatic, and cardiac disorders.
In Chinese medicine terms, radishes are both cooling and moistening. Their white colour suggests a particular affinity for the Lung, although they also influence the Stomach and Spleen. With their sweet and pungent flavour, they are both supportive and dispersing, aiding digestion and assisting the Lung in its function of distributing qi.
The full TCM properties of radish, including actions, indications, and cautions, are as follows:
Actions:
Disperse accumulation and stagnation
Transform phlegm-heat
Promote flatulence and loosen the centre
Relieve thirst
Detoxify
Indications:
Indigestion
Bloating
Cough with phlegm
Hoarseness or loss of voice
Spontaneous bleeding
Constipation
Migraine
Cautions:
Duodenal ulcers
Chronic gastritis
Simple goitre
Threatened miscarriage
Uterine prolapse
Related recipe:
For more healthy eating tips according to traditional Chinese medicine, visit the Dietary Therapy section of the website, or book a consultation for personalised advice.