Thai people including me rarely know how to eat this small and red vegetable called "radish", a non-Thai vegetable.

When I first started eating radish, I ate it with no intention. At that time, I used 2-3 radishes to decorate a dish for photographing in Kwan Ruan magazine. Though I only used a few bulbs, I had to buy a whole bunch because they didn't sale them separately. I thought it was a waste if I threw the rest of them away, so, I put them in my salad and after I was bored of salad. I tried some other ways of eating radish.

Radish is in the same type as cabbage and is in the same family as cauliflower, and broccoli, though, having totally different look. Yet, this information is from a credential source, scientist. Radish may be a cabbage with a red round root.

Radish can be either red, scarlet or white but the color that we are mostly familiar with is red. Radish is also varied in their sizes and tastes. Some kind is hotter than the others while some may contain only acrid smell.

For us, radish flesh is similar to Chinese cabbage both in their flesh color and taste, which is a little bit hot. With this similarity, Thai people, thus, eat radish in the same way as eating Chinese cabbage.

Radish decreases oily taste and stench in food. Its leaves also contain acrid smell. Westerners add some of them into salads.

Radish is also full of sulfur, and free radicals resistance, therefore, radish is considered to be an anti-cancer vegetable.

In addition, it contains high vitamin C especially when eating it raw. Vitamin C in radish helps curing wounds, brightening skin and also creating collagen which will lift up our skin and strengthen our gum and teeth.

Radish can decrease blood calories level. Westerners like eating radish as snacks when they are on a diet. However, remember that you shouldn't eat too many radishes and don't eat them to lose weights.