Green radish

青蘿蔔

clears heateases indigestionresolves phlegm下氣生津

A long radish with green shoulders and pale-jade flesh, milder and sweeter than white daikon. Scrubbed and cut with the skin on, it anchors clear old-fire soups — most famously alongside carrot, or with dried tangerine peel and duck in the classic pairing.

TCM properties

Nature · cooling　Flavour · sweet、pungent　Meridians · lung、stomach

Traditional food therapy

In Cantonese food therapy green radish is used to clear heat, ease stagnation and transform phlegm; tradition keeps radish apart from ginseng-type qi tonics, which it is said to counteract.

Cautions — read first

Take care if you have a weak, cold spleen and stomach
Combination restriction: do not eat radish while taking qi-tonic herbs such as ginseng, American ginseng or astragalus (北芪), as it breaks up qi and cancels their effect

Preparation

Wash and cut into pieces with the skin on.

Origin

華北（天津青蘿蔔著名）；湯用貨多為南方栽培 — In-store item at Australian Asian greengrocers; not listed online in the survey

Availability in Australia

Common at Asian grocers

Pairs well with

Carrot Pork bones (femur / blade)Aged dried tangerine peel Corn / maize (with corn silk)

Soups that use this ingredient · 1

Green radish and carrot soup with dried tangerine peel and pork bonesNot yet surveyed (we say so honestly)

青紅蘿蔔陳皮豬骨湯

clears heatmoistens the lungseases indigestionAutumnWinter

街市Green radish· 2, about 600 g (1 catty)街市Carrot· 1街市Corn / maize (with corn silk)· 1百子櫃Aged dried tangerine peel· 1 piece百子櫃Candied honey date· 2街市Pork bones (femur / blade)· 600 g (1 catty)

“The pot Ah Ma keeps for her night owls.”