Radish Leaves
A Few Uses For Radish Leaves
The only problem with radish leaves is that there never seem to be enough of them to go around. This is common also with beet greens, and there seems to be no cure of yet. These tubers need very little time to grow and mature, and they tend to be cool weather crops, so the leaves are often damaged or frost bitten before they have a chance to make it into the house. Should you find that you are in the lucky position to utilize some fresh, whole radish leaves, you will find that they blend quite easily into salads and edible garnishes, adding depth, texture, and flavor to your meal. This is only the beginning.
Like most greens, radish leaves have almost twice the concentration of nutrients as do the actual fruit or root of the plant. Radishes are prized for their calcium content, as well as their protein, phosphorus, and vitamin C. Radish leaves offer a far higher amount of these nutrients, and you should use them whenever possible. If you like to buy your radishes in clusters at the grocery store, you will probably find some very decent radish leaves attached. These have been kept moist and crisp with the use of cold and misting, so try to get a hold of these if you can.
The consumption of radish leaves is an all or nothing business, as they do not keep well after they have been removed from the tubers. Also, if they are left too long on the radishes, the tubers will suffer and lose most of their nutrients before they prematurely dry up. So, the moral of the story with radish leaves is that they must be removed from the tubers immediately, and they must be used right away. Also, remember that the radishes themselves will lose most of their nutrients if they are cooked, so try to incorporate them into as many salads and plates as you can in their raw form. They sliver and slice very nicely, giving just a touch of flavor and color to your meal.
If you do want to cook your radish leaves, there is a way that you can save most of the vitamins and minerals that they are so prized for. A flash sauté method will be best, and you will lightly brush your pan with olive oil to begin. Heat your pan to medium and place your greens into it, moving them around frequently to avoid overheating of some and under heating of others. This should take three minutes at the most, and they will be a bright, solid color when they are finished to perfection. Splash them a bit of lemon juice and enjoy!