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Ingredient of the week: Radish leaves

 Radish leaves (Photo courtesy)

Radish is a root from the Brassica family and a cousin to cabbage that comes in many shapes, sizes and colours and is grown and consumed throughout the world.

In Kenya, radish is commonly white, with leafy greens that are edible, delicious and nutritious.

Known as Figili in Kiswahili, the leaves are popular in Mombasa, especially during Ramadhan, and with the Asian community.

Boost your energy with a meal of ugali and radish leaves.

Radish leaves are high in minerals like iron and phosphorous, which increase the body’s immunity and Vitamin C, Vitamin A, thiamine, which help combat fatigue.

Blend a bunch of radish leaves into juice for some natural diuretic which helps in dissolving stones and clearing urinary tract infections.

Piles bothering you? Mix powdered dry radish leaves with same quantity of sugar and some water to form a paste.

Either eat or apply the paste to the affected inflamed area and you have yourself a pain treating solution. A litre of radish leave juice daily for a couple of days will help cure jaundice.

Start your day with a radish leaf breakfast: fry onions and bacon (optional), add chopped radish leaves, cook until wilted, add beaten eggs, fry until cooked, enjoy with a slice or two of toast and a hot beverage. 

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