In the spring I started growing vegetables in the street. This has been met with mixed success. Among those that thrived was the radish. I ended up with a lot of big healthy radishes.
While bragging about the size of my radishes, I was somewhat shocked to find that a lot of people don’t like radishes! If you’re one of those people, then you might not be interested in what follows – my maximization of the food value of the crop.
Like so many brassica, Radishes are edible – and they make really big leaves. Sure, the tuber is the best part, but why let those big beautiful leaves go to waste? Granted, they do their work in the compost. But what if you wanna eat’em? I wouldn’t advise raw – they feel like they can be a bit spiky.
But you can fry ’em, steam ’em, or boil ’em! I myself sautéd them in peanut a peanut sauce with garlic and mushrooms.
Just a little avocado oil, add the chopped garlic, radish leaves, and mushrooms, then throw in some peanut butter and soy sauce, maybe throw in a bit of sesame oil, and voila! Once the leaves are nice and shrivelled and the peanut butter is melted properly, you’re ready to eat. In a good wok of radish greens, you probably don’t need much more than a table spoon of peanut butter, but it’s the kind of thing you’re going to have to play with.
Now you know.