How to Use Radish Greens: Why Radish Leaves Don't Belong in a Compost Pile Farm to Table Recipe Salads Cooking Tips
Have you ever just wanted a salad, but when you open the fridge your lettuce is brown and not edible? When this happened to me the other day, I asked myself, "WWAD (what would Alison do)?" Alison Mountford, that is, 30Seconds contributor and founder of ends+stems.
After surveying the ingredients I did have, the radish tops caught my eye. What would they taste like? Turns out, they are delicious! The peppery, strong taste of the radish leaves reminded me of watercress. No, collard greens. Well, maybe arugula. Let's skip the comparisons and just say they make a very tasty salad.
Here's how to prepare the radish leaves:
- Cut them from the radishes at the base.
- Wash well to remove any sand and grit.
- Cut or tear into desired-size pieces.
But what about nutrition? According to OrganicFacts.net, radish leaves contain vitamin C, vitamin B, magnesium, phosphorus, iron, calcium, vitamin A, antioxidants, potassium, folic acid, fiber and protein. And I was throwing these in the garbage?
To my salad I added sliced radishes (of course!), slices of sweet pepper, red onion, freshly ground black pepper, red wine vinegar and olive oil. Make your entire salad using the radish leaves, or combine with your favorite lettuce to make an interesting flavor combination.
One thing is for sure: radish leaves are one "ends and stems" item that won't be wasted again.
Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.