Are radish greens edible?
Written by
Julia Anderson
Reviewed by
Prof. Martin Thorne, Ph.D.Save Radish Greens Don't overlook the nutritional riches of the radish greens. They contain six times more vitamin C than the roots, and are also a good source of calcium, iron, and potassium. I toss young greens into salads for their peppery flavor. Mature leaves wilt and become tender when cooked. Don't waste this free food when harvest time rolls around!
Proper preparation. Use bright green leaves, not those that are yellowing or browning. Drench in a bowl of cold water and vinegar to remove grit; rinse several times (three at least). Dry the leaves. Soak up moisture with towels. Chop the stems off the older greens; they tend to be tough to chew. My kitchen scale informs me that 1 cup (30g) supplies 30% of the daily vitamin A.
Nutrient Profile
- Vitamin C: 6x more than roots per ounce
- Calcium: 200mg per cup (30g)
- Iron: 10% daily value per serving
- Antioxidants: High levels of quercetin
Preparation Methods
- Raw use: Young leaves in salads
- Cooking: Sauté with garlic and olive oil
- Blending: Base for pesto instead of basil
- Soup addition: Stir into minestrone
Storage For salads to remain fresh, refrigerate unwashed in a sealed container with a damp towel on top. Shelf life is 3-4 days this way. For those you eat occasionally and want to store for longer, consider blanching them, then freezing. I seal them in individual bags to use throughout winter. You can dehydrate greens to make a vitamin-rich powder you can blend into smoothies.
COOKING METHODS add texture and change the taste. Sauté in olive oil and garlic until wilted. Steam very briefly (to retain nutrients), or add towards the end of a stir-fry. In my family radish greens don't last long enough to make it out of the refrigerator; we prefer them as chips: toss in olive oil and bake at 300°F (about 150°C) until crisp. They're a terrific munchie!
Common mistakes: I've seen yellowed or slimy leaves go straight from garden to mouth. Avoid those. If the greens are mature, be sure to remove the thick stems. If you cook greens in any manner, do be cautious about obsession with preparing them for consumption; otherwise, cook oxalate-sensitive people. I often combine them with a good squeeze of lemon juice to better absorb that iron. Have greens wash up well to rid of soil.
Use it all. Make pesto; put the stems in vinegar; dry the leaves to make herbal tea. My all-time favourite radish green powder will hook you. Just don't let it catch you too strongly, or else it could ruin your loaf of bread. Jars will last six months.
Read the full article: How to Grow Radishes: Foolproof Guide
