How to store radishes
Separate radishes from their greens. Store the radishes in a plastic bag in the fridge.
Now for the Greens…
I know, you thought “I just throw them out, right?” Wrong!!! You are missing out on some great greens. You’d be throwing away a significant source of calcium, iron, magnesium, folate, vitamin A, C, K and other nutrients. Not only are radish greens edible, the leaves are the most nutritious part of the plant! And they aren’t bitter either. They have a very mild flavor and taste a lot like lettuce.
One way to use radish greens …. Green Smoothies!
I wouldn’t recommend ever tossing radishes into your green smoothies, but when it comes to the radish greens, that’s a different story. When I added the greens from an entire bunch of radishes in a green smoothie I made, I couldn’t even taste them. Radish leaves are easily hidden in just about any green smoothie recipe. I found them to be as easily masked by fruit as baby spinach.
Besides blending radish greens in smoothies, you can use them in salads, sandwiches or any other recipe that calls for greens.
Eat the greens within 1-2 days of their harvest, or toss them. Radish greens are delicious to eat, but they don’t ‘hang out’ for long.
Not up for a Radish Green Smoothie….
Then try the Radish Top Soup
- 6 Tb butter
- 1 cup chopped onions or leeks
- 8 cups loosely packed radish leaves
- 2 cups diced peeled potatoes
- 6 cups liquid (water, chicken stock)
- 1/2 cup cream (optional)
- Freshly ground pepper
Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.
- 3 bunches small radishes with greens attached
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
- In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
- Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.
Sauteed Radish Greens with Sunflower Seeds Recipe
- 1 bunch of radish greens
- 1T butter
- 1 tsp olive oil
- 1/8 cup sunflower seeds
- 1/2 tsp minced garlic
- 1/8 tsp red pepper flakes
- 1/2 tsp onion powder (or 1 small chopped onion)
In a pan, melt butter. Add minced garlic, red pepper flakes, olive oil, onion powder, and sunflower seeds. Stir until sunflower seeds are slightly browned. Add in radish greens. Sauté until tender. Add salt to taste.