Radish sprouts, like Mustard, Cress and Broccoli, is a member of the Brassica family which are renowned for their high content of antioxidants. Radish can be grown as a vertical sprout ie a Micro-Green in shallow trays (top picture), or as a loose sprout.(see our Loose Sprouting kit -> Loose Sprouting Kit). In the picture we have used loose coconut fibre with liquid seaweed.

The middle picture shows where the Radish has been mixed 50-50 with Fenugreek. when growing them as loose sprouts my preferred method is to mix them e.g. Alfalfa 50 ml, Fenugreek 40 ml & 40 ml of Radish. This gives you two full colanders of yummy tangy sprouts.

Radish sprouts are very low in Cholesterol and Sodium. It is also a good source of Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron and Copper, and a very good source of Vitamin C, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Manganese.

The bottom Pic. shows them being grown in our new light stand.

Radish can also be grown to a full plant.

In July 2006, Channel 9 gave a news coverage entitled “Natural Wonder Weapons in Fight Against Cancer” on research done in Queensland by a Department of Primary Industries physiologist, who found that the phytochemical in radish sprouts, literally, can flush out cancer-causing elements. It was found that radish sprouts were 4 - 5 times more potent than broccoli sprouts, which were previously found in research to have this same action. All of the brassica vegetables, like cabbage, cauliflower, watercress, Brussels sprouts, mustard, rocket, turnip, horseradish, kale and wasabi, contain plant chemicals that convert to isothiocyanates when we chew them. Research has shown that, as sprouts, they have more cancer blocking potential than the same plants as mature vegetables. This is because of the differences in their content of beneficial phytochemicals. When we eat radishes ... as radish sprouts, research findings have found them to be 50 times more powerful than when eaten as a fully-grown radishes. This research, indicated, we need to eat one cup of fresh radish sprouts a week to literally flush out cancer-causing elements and neutralise any carcinogens eaten or inhaled from environmental toxins, including cigarette smoke.

Glucosinolate, one of the phytochemicals in radish sprouts, is found to be very powerful, and breaks down in the body to isothiocyanates, in a highly concentrated form, which works to neutralise toxins and eliminate them from the body. These isothiocyanates are formed when we chew the radish sprouts, and the cells of the sprouts are broken down. This action mixes the glucosinolates with a plant enzyme called myrosinase. Researchers have found, that the mechanism by which isothiocyanates can act to protect against cancer is by increasing the body s Phase II bio-transformation enzymes. This Phase II enzyme function induces detoxifying enzymes that join together with ingested carcinogens and has the intensity and the power to accelerate the removal of carcinogens from the human body.

Research Abstract:- RADISH SPROUTS VERSUS BROCCOLI SPROUTS: A COMPARISON OF ANTI-CANCER POTENTIAL

"Radish sprouts and broccoli sprouts have been implicated in having a potential chemoprotective effect against certain types of cancer. Each contains a glucosinolate that can be broken down to an isothiocyanate capable of inducing chemoprotective factors known as phase 2 enzymes. In the case of broccoli, the glucosinolate, glucoraphanin, is converted to an isothiocyanate, sulforaphane, while in radish a similar glucosinolate, glucoraphenin, is broken down to form the isothiocyanate, sulforaphene. When sprouts are consumed fresh (uncooked), however, the principal degradation product of broccoli is not the isothiocyanate sulforaphane, but a nitrile, a compound with little anti-cancer potential. By contrast, radish sprouts produce largely the anti-cancer isothiocyanate, sulforaphene. The reason for this difference is likely to be due to the presence in broccoli (and absence in radish) of the enzyme cofactor, epithiospecifier protein (ESP). In vitro induction of the phase 2 enzyme, quinone reductase (QR), was significantly greater for radish sprouts than broccoli sprouts when extracts were self-hydrolysed. By contrast, boiled radish sprout extracts (deactivating ESP) to which myrosinase was subsequently added, induced similar QR activity to broccoli sprouts.”

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