Radishes — Hungry Harvest (2024)

FAQs

Can I eat radish leaves? ›

Yes, all radish greens are fully edible, including daikon radishes. Radish greens can be eaten both raw and cooked, although raw radish greens can have a fuzzy, unpleasant texture when raw — fortunately, cooking will fix this.

Ways to Use Radish Greens

Sautée: Use in place of other strong greens like Swiss chard or mustard greens, like in this chickpea, pancetta, and shallots dish. With eggs: Or, take those sautéed radish tops and add scrambled eggs, like this scrambled eggs on toast recipe (swap in for the mustard greens).

Radishes are most commonly seen as the small red bulbs with broad, green leaf tops. It is a root vegetable; but has a much more distinct peppery taste compared to turnips or beets. Radishes are related to mustard seeds. All parts of a radish—the bulbs, seeds, and leaf tops—are edible.

Radish leaves might be good for gut health and reducing obesity, according to one study. The leaves also have more fiber than the roots and fiber is good for preventing constipation. A 2008 study with rats found that fresh radish juice may help to stop stomach ulcers from forming.

Radish leaves are a rich source of dietary fiber and are also known for their natural laxative and diuretic properties (contain Vitamin B6) taking care of conditions such as constipation and kidney stones or gallbladder stones respectively.

You put those in your salad and from what I understand, they taste sort of like mustard green leaves. The red radish leaves can also be eaten as a leafy vegetable, but sometimes they are prickly, so a lot of people do not like to include them in their salads.

Many people discard the radish greens, but they are edible and nutritious. Radish leaves have a delicious peppery taste. If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day.