Radish juice - a means of naturopathy
Radish juice is an ancient home remedy. The radish root was an important plant in ancient Egypt. In the Middle Ages it was one of the most important plants in monastery medicine. The radish juice is best known for its use in coughing. But this juice has even more potential for action. You can find out more in the next lines.
Radish - general
The radish originally comes from Southeast Asia and belongs to the cruciferous family. This plant was already cultivated by the pharaohs in ancient Egypt. They added the radish to the daily food of the workers, so that they remained healthy and productive during the pyramid building. The Romans also knew about the healing effects of the radish. Then much later he found its way into European folk medicine. At that time it was used for stone and semolina and scurvy.
The radish exists in different sizes and colors - cylindrical to spherical, white, red, brown, violet and black. The so-called elongated summer radishes are white and red, the spherical winter radishes are brown, purple and black. It is also known as the "antibiotic for farmers".
Effect and ingredients
The effect of the radish and the radish juice is primarily due to the mustard oil glycosides contained therein, from which mustard oils are produced by enzymatic cleavage. These help stimulate the intestine and increase its movement. The liver and bile are also indirectly affected. Radish juice has a choleretic effect, which means "promoting bile flow". The radish is also said to have an antimicrobial, antiviral and antifungal effect. Radish juice contains vitamins such as vitamins C, E and A, which strengthen the immune system.
Radish juice is used for dyspeptic complaints. This is a complex of symptoms consisting of nausea, feeling of fullness, belching, heartburn and flatulence. This is especially true if a motility disorder of the gallbladder or bile ducts is the cause.
Radish juice is also used for constipation. Folk medicine also recommends the juice for the prevention of gallstones and gall stones. The radish juice is a good companion for catarrhs of the upper airways such as runny nose and cough, as it is considered a natural expectorant.
Side effects and restrictions on use
The radish juice should be consumed very carefully on a very sensitive stomach, since it can lead to irritation of the stomach lining. If there are inflammatory diseases of the stomach (e.g. gastritis) or inflammation of the intestine (e.g. an intestinal infection), drinking radish juice is not suitable.
If there are already gallstones, it is better to avoid taking them. On the other hand, drinking radish juice is recommended in the presence of bilious semolina. Due to the stimulating effect of the bile flow, the juice can possibly help to flush out the semolina. However, if the bile or bile ducts become inflamed, the radish juice should not be drunk. Also shortly after biliary colic, the intake should not be taken.
Production of radish juice for use in coughing
Both summer and winter radishes are suitable for making radish juice. However, since the radish has to be hollowed out, the spherical winter radish is easier to use. The ingredients for this are: a plump, not too small radish, brown sugar or honey - depending on your taste, a tall container, a skewer or a long knitting needle and a closable jar for storage. In addition, honey has the advantage that it attaches to the mucous membranes and thus relieves the urge to cough.
The juice has a strong expectorant effect and is therefore well suited for a respiratory infection with massive mucus accumulation. But even with the first scratch in the throat and annoying cough, radish juice is the method of choice.
The radish must unfortunately "cry" first
First, the radish is cut open at the top and then hollowed out about three to four centimeters deep. Afterwards, many holes are drilled in the radish with a knitting needle or a skewer - from top to bottom. These are important so that the radish can “cry out”. Remember that the holes must be large enough for the radish juice that is formed to be able to escape.
The hollowed-out area of the radish is now coated with sugar or honey. So that the radish juice is caught, the tall vessel or a tall bowl comes into play. The opening must be such that the radish can stand well in it. The ends must protrude into the opening.
Now it's time to wait. The juice drips into the jar. If the whole dries up, something is hollowed out again and sugar or honey is poured in. The process can be carried out up to three times in succession. After that, the radish usually gives nothing away. Then all the juice has escaped.
The radish juice that collects in the bottom of the glass is immediately suitable for ingestion. This can be stored in a lockable jar in the fridge. Although the sugar has a preservative component, it is recommended to consume it quickly, as the freshly made radish juice simply works better.
It is best to take one teaspoonful of the juice up to an hour. Children get less according to their age, i.e. half or only a quarter.
Especially from the white summer radish, the radish juice is much easier to prepare if it does not have to be hollowed out and perforated. The radish is washed, peeled and finely grated. Add sugar or honey and the whole thing in a jar with a lid. After waiting 10 to 12 hours, preferably overnight, the juice is ready. It is strained and filled into a screw-top jar or a closable glass bottle. The application is as mentioned above.
Spring cure with radish juice
This cure supports protein and fat digestion, helps against spring fatigue, stimulates bile, is good for indigestion and supports the treatment of gout. For this purpose, the radish is peeled and grated and placed on a kitchen towel. This is tightly bound together and squeezed as much juice as possible into a bowl. If you have a juicer, you can of course avoid this procedure.
The juice is drunk daily on an empty stomach. The amount of drinking is increased and there is always a day off between applications. This is how it works: 30 ml on the first day, then 40 ml the next day, another day break, then 50 ml. You increase this until 130 ml is reached. You then drink it for another one to two weeks. Then the cure is over. If there are incompatibilities, the whole thing will of course be stopped immediately. If you don't want to make the juice yourself, get it in a well-stocked health food store.
This cure not only helps in the spring but also promotes protein and fat digestion and is therefore well suited for the lavish Christmas season. If there are already gallstones, this should be avoided.
Radish juice is all together an excellent home remedy if the mentioned restrictions of use are observed. Especially with respiratory infections, if the purchased cough syrup does not want to help, try the recipe described above. This is simple, completely natural and has few side effects. The use for gallbladder disorders, indigestion or even for the spring cure is really worth trying. Even if the pressed juice is not really tasty, try it out. (sw)
Author and source information
This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.
Susanne Waschke, Barbara Schindewolf-Lensch
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- Dorstewitz, Hartmut: "With phytobiotics against bacteria, viruses & Co", in: Deutsche Heilpraktiker-Zeitschrift, Volume 4 Issue 4, 2009, Thieme