Black Radish

History:

The Radish is a root vegetable that is thought to be a native of southern Asia, but there has been much speculation over the years about its true ancestral home. Early writers claim it originated in the Near East, but later studies claim that different species evolved in China and the Mediterranean and Caspian Seas. The Radish has a history both as a food and medicine that goes back thousands of years in Egypt, Greece, Rome and China. Egyptian tomb illustrations from 2000 B.C. display Black Radishes; and the Greek historian, Herodotus (648-625 B.C.), writes of the Radish as an important crop root and offering to Apollo. Root crops, as a group, have been a staple food for societies around the globe since ancient times. Radishes come in many colors and sizes, with white, red or red and white most common in the United States. The Black Radish is a dull black or dark brown, turnip-like variety that is approximately eight inches in length, and when the dark skin is peeled, it reveals a firm, crisp, snow-white flesh that is quite pungent and drier than other varieties. Few gardeners grow the round Black Spanish or Long Black Spanish Radish, which thrives in rich, moist, well-drained soil in sun. The Black Radish reached England in the sixteenth century and was thus recorded: "The Radish with a black root has of late years been brought into England and now beginnith to be common."  In Gerard's Herball of 1597, he noted that four varieties were available, and the esteemed seventeenth-century English herbalist, Nicholas Culpeper, recommended it for urinary, kidney and bladder health, although disdaining it as a food. In 1768, Philip Miller described the Black Spanish variety as being used primarily for therapeutic purposes, as well as a good winter vegetable, because it has a long shelf life; and in the United States, Radishes and other root crops were already well known to Colonial Virginians. The most popular part of the Black Radish for eating is the taproot, and the tops may also be used as a leaf vegetable, but it is more commonly used in herbal medicine to counter gassy indigestion and constipation, and it also has a pronounced effect on the liver. In China, it has been utilized to relieve abdominal distention. Some of the constituents in Black Radish are a high vitamin C content, B-vitamins and vitamins A and E, raphanin, protein, fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, fatty acids, linoleic acid, alpha linolenic acid and sulfur.

Recommended Dosage:
Take two (2) capsules, one (1) to two (2) times each day with water at mealtimes.

Contraindications:
People with gallbladder stones or obstructions, and those with severe kidney or hepatic (liver) problems should not use Black Radish Herbal Supplement without consulting a qualified health care professional.

Capsule Information:
Our Black Radish supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.