Summer is synonymous with salads—ideally, as crisp, colorful, and refreshing as possible. But when the usual arugula, cherry tomato, carrots, and cucumbers, starts to feel same-old, there’s one crisp vegetable that shouldn’t be forgotten: radishes. In season from May to September, they lend a vibrant touch to every dish.

They’re not just tasty, either. Rich in vitamin C, antioxidants such as lutein and zeaxanthin, and minerals such as potassium and calcium, radishes provide vital nutrients. Not to mention: They’re also surprisingly hydrating and detoxifying. In fact, they’ve been used for ages in traditional Chinese and Ayurvedic medicine thanks to their purported therapeutic properties.

The beauty of radishes

Radishes, or Rapahnus sativus, are the roots of a herbaceous plant from the Brassicaceae or cruciferous family, which also includes broccoli, kale, and Brussels sprouts. Native to Asia but found growing wild and cultivated in Europe and America as well, radishes can be eaten root to tip; the tender, young leaves of the plant are delicious in salads and soups.

There are a lot of different types of radishes, in a range of shapes, flavors, and colors. Think: white like daikon, super-spicy Japanese radish, purple radish, watermelon, and even black. However, you’re probably most familiar with the bright red radishes that are common in North America and Europe.

The benefits of radishes

When eaten raw, the benefits of radishes make them a welcome addition to our dietary repertoire. Though low in calories, they’re high in fiber, which is ideal for providing a sense of satiety and stimulating digestion and the intestinal tract. They possess a low glycemic index, have a mild diuretic effect. Composed of 95 percent water, they’re helpful for fighting summer dehydration, and for detoxifying and protecting the liver. They’re also high in potassium, which helps protect against high blood pressure.

Radishes are rich in the antioxidant vitamin C, which can help stimulate collagen production, nourish the skin, and strengthen the immune system. They also have antifungal properties due to the presence of the RsAFP2 protein, which according to one study, can also fight Candida Albicans, also known as yeast or thrush.

Who shouldn’t eat radishes?

If you’re suffering from gastritis, gastroesophageal reflux, or colitis, you should limit your consumption of radishes as they may worsen their symptoms.