How to Use Radish Greens

We were excited to see that our garden was starting to produce some edibles!  And while radishes aren't our most favorite veggie, they are easy to grow and surprisingly very nutritious.  If you aren't too thrilled about the spicy red root (which get even more spicy during periods of hot and dry weather), there is always the leafy green tops.  A bit peppiery in flavor and not always popular with kids, there are some yummy ways to use up the leafs of the radish plant.


Prepared just like collard greens, they can be quite scrumptious.  I like to use a small amount of olive oil at medium-high heat, then add some diced garlic.  The greens can be put in when the garlic is cooked but not brown.  Then, gently toss the leaves in the oil until they shrink, in size but aren't soggy.  Serve with salt and pepper!

In Salads

Radish greens are pungent when they get large, so the small leaves work best for this.  Just use the very tops of the leaves (omit the stems) and toss them into your standard garden salad.  They add some contrast in both flavor and color to a boring iceberg lettuce mix and plenty of calcium, iron, magnesium, folate, vitamin A, C, and K.

Sandwiches and Wraps

If your kids aren't diggin the use of greens, a tasty alternative is to add a few thinly shredded leaves to wraps and sandwiches.  They'll add a little crunch without overpowering your dish.  (They are also a nice way to cheaply fill a taco!)


I haven't done this one myself, but Incredible Smoothies swears by the radish green as a prime ingredient for a healthy and satisfying smoothie.  I think the green would turn me off, but if you are already drinking green smoothies, this won't be an issue.

With lettuce and spinach increasing in price this year, it's nice to have an option that's practically free.  Just remember: when you've depleted your spring/summer radish supply, you can always plant again in the fall.  They grow fast from seed (I like the strips that have the seeds in them) so you can keep a steady supply from June - September.

How have you prepared greens?