Are Radish Greens Edible? This Is How You Use It Correctly

Not only the tubers, but also the green radish is edible and contains valuable nutrients. There are several ways you can use it and what recipes the leaves are great for.

Radish green is edible: it’s in the leaves

Radish greens are often thrown away when preparing dishes, but they contain many valuable nutrients.

• Radish greens often have a higher concentration of vitamins and minerals than the root itself. The vegetables contain calcium, iron, vitamin A and vitamin C, among other things.
• The green leaves are versatile in the kitchen. However, once they have turned yellow, you should discard them.
• The leaf green tastes spicy and is therefore suitable as a spice. It goes well with soups and sauces or in pesto, for example.
• You can also use the raw leaves in a salad or in a green smoothie. When cooked, radish greens can also be used as a substitute for spinach.
• Since radish leaves have small hairs, you should shred them carefully or chew them well. In pureed form, the hair is not noticeable.

Radish Green Pesto

Combined with oil and pine nuts, radish leaves make a flavorful pesto.

1. Wash two handfuls of fresh radish greens and shake dry thoroughly.
2. Put two tablespoons of pine nuts in a pan and toast them without oil for two to three minutes.
3. Place the radish leaves and pine nuts in a blender with 100 milliliters of olive oil. Chop the ingredients until you get a fine pesto.
4. Season the pesto with salt, pepper and lemon juice. You can also add garlic if you like.
5. The pesto goes well with pasta and is suitable as a dip or spread.

Make radish green soup yourself

Radish leaves provide a pleasant flavor in soups. The following recipe makes four servings.

1. Wash the leaves of two bunches of radishes thoroughly and cut them into thin strips.
2. Cut a small onion and a large floury potato into small cubes.
3. Heat two tablespoons of butter or oil in a saucepan and briefly sauté the onion and the chopped greens.
4. Place the potatoes in the pot and deglaze the vegetables with 750 milliliters of vegetable stock.
5. Let the contents of the pot simmer over medium heat for 20 to 30 minutes. As soon as the potatoes are soft, you can puree the soup.
6. Finally, add four tablespoons of crème fraîche or sour cream to the soup and season with salt and pepper.