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Waste Not Want Not: Radish Greens

As crisp and delicious as radishes are, their leaves are just as tasty. To store them, separate them from the radishes and store them in the fridge in the same way you would lettuce greens. Use them as quickly as you can however, as they'll loose their vibrancy as they sit. Here are 6 of our favourite ways to use them up in the kitchen.

1. Use them in stir-fries: Radish leaves take no time at all to cook, and they’ll wilt much like spinach does so add them as the last step of your stir-fry before serving.

2. Turn them into pesto: Instead – or in addition to – the traditional basil used in a classic pesto, try using radish greens as the base flavour of your homemade pesto. To it, add fresh garlic, lemon juice, olive oil, nuts or seeds, and some Parmesan cheese (although you can also make the pesto without cheese with delicious results.

3. Transform them into soups: A perfect pairing to potatoes or green peas, radish greens work well in blended soups, but you could also coarsely chop them and add them to a chunky soup in the last few minutes on the stove.

4. Eat them raw: Salads should never be boring, and adding less commonly used greens to them will help make sure that does not happen. Try mixing them with other greens like arugula or pea shoots, and dressing them with a honey and grainy mustard vinaigrette.

5. Add them to pasta dishes: On those days when you might not have much in your kitchen to make dinner, make a simple pasta sauce by heating up olive oil with thinly sliced garlic and red pepper flakes. Once the garlic has turned golden, add in some torn radish greens, your cooked pasta with some pasta water to loosen the sauce, and finish it off with any leftover grated cheese and some cracked black pepper.

6. Pair them with eggs: Use the radish tops as you would spinach in frittatas, omelettes or quiches. You can also sauté them alongside sunny-side-up eggs for a quick seasonal breakfast. 

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