On a recent episode of Iron Chef America – Battle Radish! – it was mentioned that the greens are possibly the best part of this vegetable. We were surprised to hear this; we've always just chucked the tops into the compost! Since then, we've corrected our ways and given the peppery leaves a try.The flavor likely varies by the age and type of radish, but we've eaten young French breakfast and Easter egg radish greens, both of which were pleasantly pungent and delicious in a salad. Here are a few other recipes and ways to eat radish tops:
Radish tops don't stay fresh for very long, and it's best separate them from the roots soon after harvesting or bringing them home from the market. Wash and store the leaves like other salad greens and eat them within a day or two.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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