Radish Leaf & Ginger Tea

Why people make this tea

Most people throw away the greens on top of their radishes — but in traditional food therapy, the leaf is often considered as valuable as the root. White radish is broadly used in Chinese cooking as a digestive aid; it is associated with clearing heat from the lungs and stomach, promoting urination, and helping food move through the gut more smoothly. Adding the leaves gives you an extra hit of vitamins and minerals, and folk herbalists have long used dried radish greens brewed as a strong tea to soothe digestive troubles. Combined with a few slices of fresh ginger to warm things up, this makes a wonderfully simple and economical daily drink.

Method

1. Wash the radish and its leaves thoroughly (no need to peel the radish).
2. Slice the radish root into thin rounds. Chop the leaves roughly.
3. Bring 900 ml of water to a rolling boil in a pot.
4. Add the radish slices, chopped leaves, and ginger slices.
5. Boil for 30 minutes over medium heat.
6. Drink the tea warm. One pot is a single day’s serving.

Nourilo’s Tips

Radish is said in folk tradition to help neutralise gas fumes — households that cook with gas stoves may find it worthwhile to keep radish soup as a regular dish. If you are concerned about radish being too “qi-breaking” (po qi) for frequent use, simply add a clove of garlic and a couple of extra ginger slices to the pot. Once you have cooked the tea until it is well reduced, the cooling quality of radish mellows considerably — boiling it for a full 30 minutes is key to keeping it gentle on the stomach.