Radishes are an incredibly popular vegetable that often has a place in our regular diet.
Part of what makes radishes so popular is that they are super versatile and can be used as part of a meal or as a convenient snack on their own.
However, the leafy green part of the radish is often overlooked and regularly gets discarded in the trash or compost.
In this article, we will look at whether radish greens are edible and how you can prepare them.
Are Radish Greens Edible?
The short answer to this question is, yes.
The leafy green part of the plant is edible for all types of radishes including daikon.
Best of all, it is possible to eat radish leaves raw or cooked.
How you prepare them will mostly depend on personal preference and the age of the radish greens.
Many people prefer to cook radish greens to remove the fuzzy texture that they have when they are raw.
However, this is just personal preference and there is no reason why you shouldn’t eat these greens raw.
What Do Radish Greens Taste Like?
Radish greens have a similar taste to the majority of other leafy green vegetables.
The specific taste of the greens will vary depending on which type of radish they are grown from.
The general taste ranges from peppery, like arugula greens to mild, like spinach or lettuce leaves.
The younger the radish greens are, the more mild their flavor will be.
Certain varieties of radishes, such as daikon or watermelon, that take longer to grow are more likely to have bitter-tasting greens.
This flavor can be softened by cooking the greens before eating them.
Health Benefits Of Eating Radish Greens
We already know that radishes are incredibly good for us and provide plenty of health benefits when we add them to our diets.
However, there are also health benefits that are provided by radish greens.
One of the main health benefits that we can get from consuming radish greens regularly is improvements in our memory.
Not only is this beneficial in the short term in regard to being able to learn and retain information, but it is also useful for protecting our brains from long-term damage and memory loss that can come with age.
Studies into this benefit have indicated that erucamide extract found in radish greens can reduce memory loss deficits.
This can be incredibly helpful when trying to protect Alzheimer sufferers from further memory loss.
High In Antioxidants
There have been scientific studies carried out that look into the antioxidant properties of radish greens.
It is clear that these leafy green vegetables are extremely high in antioxidants which is great for reducing the amount of free radicals in our bodies.
More specifically, scientists have found that the antioxidants in radish greens have the potential to protect lung tissue from damage that is caused by high levels of free radicals in the body.
By reducing the risk of oxidative stress on the body, radish greens can protect the body from chronic diseases that are caused by high levels of oxidative stress.
Can Protect Against UTIs
An unusual benefit of radish greens that will appeal to women is their ability to protect against UTIs.
If you are a chronic sufferer of UTIs, you will have tried every cranberry juice product on the market.
However, radish greens could be just what you need to help prevent recurring UTIs.
Radish greens have been shown to improve the body’s urinary system.
This can help prevent UTIs by keeping the urinary system and tract healthy.
The healthier your urinary tract, the less likely you are to contract UTIs.
Protect Against Cancer
Another incredible benefit of radish greens is their ability to protect against the development of cancerous cells.
These small but mighty greens are packed with tons of vitamins, minerals, and other nutrients that work together to help protect your body against cancer.
There are many ways in which radish greens protect against the growth of cancerous cells.
From the anti-inflammatory properties they possess to the antioxidants they contain, which help rid your body of too many free radicals.
Radish greens are severely underrated.
Potential Downsides To Eating Radish Greens
There is not a lot of information available regarding the potential downsides to eating radish greens.
However, there are a couple of things that should be considered when choosing to consume this part of the plant.
Contamination From Water Sources
The main concern that is discussed when it comes to the potential dangers of consuming radish greens is the contamination of the plant.
There have been studies carried out on pollutants that are found in water that can pose a risk to human health.
These studies have found that radish greens can be a potent source of these pollutants.
However, this doesn’t mean that you shouldn’t eat radish greens.
The greens are not the source of the pollutants, rather it is irrigation processes that cause the plants to be a potential source.
This means that when proper farming practices are observed and you thoroughly wash the greens prior to consuming them, they should cause no harm.
If you are particularly concerned about this, you can cook the radish greens to ensure that they are free from pollutants that could make you unwell.
Potential For Allergic Reactions
Another concern that should be taken into consideration is the potential for allergic reactions.
Although radish allergies aren’t common, it is still possible.
However, if you have been eating and handling radishes for a while, radish greens will not pose any extra risk.
Radish greens are often overlooked when it comes to consuming the radish plant.
However, they are packed full of nutrients that are extremely beneficial to our overall health.
Adding radish greens to a salad can help to boost your health and well-being.
- 2 tablespoons virgin olive oil
- 1 clove garlic
- 1/4 teaspoon red pepper flakes
- 4 cups radish greens
- 2 teaspoons lemon juice
- sea salt to taste
- black pepper
- In a large skillet over medium-high heat, warm the olive oil.
- Cook the garlic and red pepper flakes in the skillet for 30 seconds or until fragrant.
- Radish greens should be added to the skillet and mixed. The greens should be cooked for 2 to 3 minutes, or until barely wilted.
- Add the lemon juice after turning off the heat in the skillet. Serve the greens right away after seasoning with sea salt and pepper.