How to Use Radish Greens

Radish greens have a peppery flavor.

Don't throw those radish greens away. The peppery leaves are perfectly good food. Radish greens are high in vitamins A, C and B6, as well as folate. Whether you are growing cherry belle radishes in your garden, buying a bunch to make radish rose garnishes, or just enjoy the flavor in a salad, try a few different ways of preparing the greens to find your favorite. With the strong flavor, a little goes a long way.

Instructions

1. Saute 1 bunch of chopped radish greens, 1 cup of peanuts, 7 dry red chilies, a pinch of turmeric and 1/2 teaspoon of mustard seed in canola oil with a very small amount of sesame oil added for flavor. Season with salt and serve hot.

2. Roast halved radishes with a bunch of chopped radish greens tossed with extra virgin olive oil, the juice of half a lemon and salt to taste. Roast at 500 F until radishes and greens are tender but not overcooked, about 15 to 20 minutes.

3. Make spicy stir-fried radish greens. Cut 1 bunch of radish greens into 1/2-inch slices. Stir-fry in 3 teaspoons of peanut oil with 2 cloves of fresh, minced garlic. Remove from pan and toss with 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar and 1/4 teaspoon of hot sauce. Serve immediately.

4. Add fresh, chopped radish greens to salads and soups. Radish greens can also be substituted for arugula.

References

• Cook's Thesaurus: Cooking Greens
• Fit Day: Bitter Melon Leaves, Horseradish Leaves, Jute Leaves, or Radish Leaves, Cooked, Fat Not Added in Cooking