How To Eat Radish Greens

Radish leaves are an edible and nutritious green. Here’s a little bit about why and how to eat radish greens, complete with an Easy Sautéed Radish Greens recipe.

Have you ever looked at the luscious green leaves on a fresh bunch of radishes and wondered, “Can I eat those?”

Good news, radish tops are totally edible.

The leafy greens of this common root vegetable are definitely not poisonous.

In fact, they are quite delicious with a subtle peppery flavor.

Radishes are a member of the cruciferous vegetable family, and much like their cousin the turnip, you can eat the entire plant (for the record, turnip greens are equally as tasty).

So don’t just toss them aside. Save those greens, reduce food waste, and prepare for a tasty treat!

Health Benefits of Radish Leaves

Aside from being delicious, radish greens contain some important nutrients and health benefits.

Radish leaves:

• Are high in vitamin C, vitamin A, and vitamin b6, and potassium
• Contain significant levels of minerals like magnesium, calcium, and iron
• Have unique antioxidants to help destroy those free radicals
• Are a good source of dietary fiber and protein

source: https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103168/nutrients

A tasty green that can boost the immune system, ward off heart disease, and “leaves” you feeling full (pun intended)? Sign me up!

How to Store Radish Greens

As soon as you get a bunch of radishes home from the farmers market or grocery store, immediately separate the greens from the radish roots.

Next, wash the greens extremely well. They are usually loaded with dirt and grit, so I like to dunk them in a large bowl of cold water.

Afterwards, dry the greens in a salad spinner. You can also lay them out on paper towel and air dry them for a bit.

Store them in the refrigerator as you would any other salad greens, either in a breathable container or separate plastic bag.

Depending on how fresh they are, the greens should last up to about a week. Definitely try to use them before they start yellowing or brown spots start appearing.

How to Use Radish Tops

Like most greens, radish tops are pretty versatile and can be used in a variety of different ways:

• They are a great addition to any pasta dish, and they pair particularly well with parmesan cheese.
• Use them in egg dishes just like spinach
• Throw them in your favorite bone broth for a little radish top soup
• Use them raw in salads
• Substitute radish greens for parsley or basil in your favorite pesto recipe
  

Easy Sautéed Radish Greens Recipe

One of my favorite ways to prepare radish tops is probably the easiest way–just a simple sauté in olive oil with a little garlic and red pepper flakes. 

1. Start by heating a couple tablespoons of olive oil in a large skillet over medium high heat.
2. Add a sliced garlic clove along with a small pinch of red pepper flakes and sauté until the garlic is fragrant, about 30 seconds.
3. Add the radish greens to the skillet and give them a good toss (tongs work great here). Cook the greens for a few minutes until they start to wilt.
4. Immediately remove the skillet from heat. Add a squeeze of fresh lemon juice (or give balsamic vinegar a try). Season with salt and pepper and enjoy!

So there you have it: incredible, edible radish greens.

Next time you pick up a bunch of radishes, I hope you give them a try!

More Greens Recipes That Reduce Food Waste

• Sautéed Chard with Bacon and Tomatoes
• Slow Coker Pot Roast with Carrot Top Pesto
• Chicken Sausage and Fennel Soup
  

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