Thursday, June 6, 2013

Radish Greens

OK.  So this isn't wild food, but it certainly is overlooked.  Did you ever wonder why sometimes radishes are sold with the greens still on?  It is because they are really good to eat.


I have asked around, and very few folks seem to know this, or have even heard it.  Radish greens don't taste anything like the root.  They are mild, and good.  Prepare them any way you would spinach.  Boil them, and eat as a side dish, throw them in soups or stews, make a quiche, etc.  They are as versatile as spinach.  You can even eat them raw as part of a salad.  And I bet if you try them, you will like them.

The ones pictured above are from our crop this year which wasn't worth anything for radishes.  With the weird year, they didn't even develop a root, just went straight to flowering for seed.  So I pulled them all up, but of course it wasn't a total loss, because that pile of greens made a really nice Fritata.  See the Fritata post for the recipe.  

It is surprising how I get laughed at when I talk about eating this sort of stuff.  I believe in our modern society, we have forgotten just how much is out there that is not only edible, but really good and healthy!  We are so used to just buying food at the grocery store that we we have lost part of our heritage.  This is ancient knowledge, and still good today.  Not only that, these overlooked foods are part of God's bountiful provision for us.   

1 comment:

  1. Thanks for reminding me Chris. The only fresh vegetables bought at the Norris homestead during the winter were potatoes and onions so radish greens were the gardens very first offering in the spring. My slice of cornbread and big bowl of pinto beans was complimented beautifully by those tender spicy leaves. It would only be a few weeks before they were overshadowed by collards, mustard and turnip greens .

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