Saturday, June 02, 2007
Having never been a big fan of radishes, but hearing that they are quick and easy to grow…I threw a packet of radish seeds into my organic vegetable garden a few weeks ago and now, low and behold, I am experiencing a radish population explosion. What to do?
My first question as I began pulling the attractive redheads from the ground was, “What about the leaves—are they edible or are they poisonous like the leaves of rhubarb?”
Upon research, I learned more than I needed to know about radishes and their leaves. Not unlike, many other vegetables and herbs I discovered that radishes have been used in traditional Oriental medicine for centuries.
Radishes have been used to help remove hardened accumulations in the intestines as well as reduce phlegm.
Radishes contain xylogen, which helps in breaking down cancerous cells.
And yes, radish leaves are edible and contain valuable nutrients including calcium, riboflavin and carotene. The leaves actually have more calcium, phosphorus, Vitamin C and protein than the radish itself.
With this fountain of new knowledge, I felt compelled to find a way to eat my radishes. A quick web search presented me with lots of radish recipes some of which I will be sampling and adapting.
One recipe that sounded interesting, and kept reappearing in various guises around the web, was for Radish Leaf Soup. The soup recipes mostly combine onions, radish leaves, potatoes, water and other seasonings. Another way I think I could eat radishes is to slice them paper thin and serve them on a baguette with goat cheese. If I discover or create a recipe that will make this so-so vegetable climb to my favorites list I will pass it on. If anyone cares to share a recipe, please email me. Thanks, gg