Radish - Daikon sprouts, (150g) like Mustard, Cress and Broccoli is a member of the Cruciferous/Brassica family which are renowned for their high content of antioxidants.

Radish is one of the easiest & quickest & most versatile sprout, it 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 probiotic 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 40 ml, Fenugreek 40 ml & 40 ml of Radish. This gives you two full small colanders or 1 large, 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.

Radish can also be grown to a full plant.

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

In July 2006, Channel 9 gave a news coverage entitled _ Natural Wonder Weapons in Fight against Cancer_ with 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.

"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."

"The implication is that radish sprouts have potentially greater chemoprotective action against carcinogens than broccoli sprouts when hydrolysed under conditions similar to that during human consumption."

How to Grow: Radishes can be planted anywhere from 2 - 8 weeks before last frost depending on variety. Plant seed 1/2" deep and 1/2" apart. Rows should be 12" apart. Thin seedlings to 1" - 1 1/2" apart.

Keep the soil moist but not soggy until the seed germinates. After germination, keep the soil moist to prevent the Radishes from becoming pithy or hot. Successive crops can be planted every 2 - 3 weeks throughout the growing season.

Harvesting: Radishes may be harvested any time after the tuber has developed. Harvest when young to avoid hotness.

French breakfast radishes as having “a crisp texture and a mild to delicately sweet flavour served in classic French style—uncooked, trimmed top and bottom and halved lengthwise with a little salt and a generous dollop of butter alongside.

Slide Show- rectangular tray > Snowpea & Radish Sprouting Sequence

Slide Show- colander > Alfalfa, Radish, Broccoli, Fenugreek Sprouting Sequence

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