Radish leaves are edible and can be eaten both raw and cooked. They have a subtle peppery flavor, somewhat similar to mustard or turnip greens, and are quite nutritious, containing vitamins C, A, B6, potassium, magnesium, calcium, and iron, along with antioxidants and dietary fiber. Radish greens can be enjoyed in salads, soups, stews, sautéed as a side dish, or blended into sauces and pestos. Young leaves are milder and suitable for raw consumption, while mature leaves may be a bit bitter and often cooked to mellow the flavor.
Radish leaves are also common in some cultures like Korean and Chinese cuisines. They can be a tasty, healthy way to reduce food waste by using the entire plant instead of discarding the greens.
