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One of the early spring vegetables that we grow are radishes. Those cute red, pink, white, and purple balls of zesty-crispy goodness. But did you know, you CAN eat the greens. Yes, radishes are a member of the Brassicaceae family which includes Kale, Turnips, Brussels Sprouts, Kohlrabi, Cabbage, Arugula, Bok Choy and 100 other cousins. And if I remember right, you can eat all the parts of Brassicaceae plants: stems, leaves, stalks, flowers, and that rooty part too. So what about those radish greens? Yes, saute, stir-fry, or steam them up like arugula or kale. Make them into a pesto! Include them in egg dishes such as quiche, omelet, and frittata. And just like the round part of the radish plant, you can eat the leaves raw. The raw leaves are a bit zingy, but they mellow when cooked.
