Radish greens are the colourful, leafy tips of the common radish root, which are sometimes neglected and undervalued. These nutrient-dense edible greens are a hidden gem in the world of gastronomic delights, bursting with flavour. Although radishes themselves are a well-liked addition to salads and vegetable platters, their greens provide a special and nourishing twist that can take your dishes to a completely new level.
The flavour of radish greens can range from faintly vegetal to earthy and somewhat spicy, and they frequently have a subtle but pleasant bitterness. Although they are normally smaller in size, they have a flavour that is comparable to that of mustard or turnip greens. You can adjust the bitterness to your taste by cooking the greens and adding salt and acid to the finished product.
How To Use Radish Greens?
You can prepare a dish with radish greens and roots separately or together. Young radish greens can be made into pesto or eaten raw in salads since they are mild and delicate. Despite being slightly fuzzy, bitter, or harsh when raw, mature radish greens are a great cooking green. Remove the roots and save them for another use before preparing the radish greens. To get rid of any dirt or grit that might be stuck to the leaves, thoroughly wash them. The greens should be dried before being chopped for your dish. The greens can now be cooked.
Add chopped raw radish greens to salads to give them a spicy edge. For a zesty twist, combine them with almonds, garlic, Parmesan, and olive oil to make pesto. For a healthy side dish, sauté the greens with garlic and olive oil. During the last few minutes of cooking, add them to stews and soups. In omelettes, radish greens can shine by adding flavour and colour. Don't forget about these greens; they're a great way to increase the nutritional value of your meals while reducing food waste.
Storage Instructions:
Since the roots will start to soften more rapidly with their tops on, radishes and their greens are best stored separately to maintain their freshness. Twist or chop off the tops before washing, drying, and, ideally, salad spinning the greens to get rid of any moisture. The roots should be cleaned, dried, and stored in a different plastic bag.
In your crisper drawer, keep radish greens in a plastic bag that also contains a paper towel. It's preferable to use them within two to three days because they will keep for that long.