Fall Radish Crop

The Radish seed planted 3rd week of September are maturing and I’m harvesting a few most every day.
All parts of radishes are eatable, green tops are often over looked by many in north America.

Radish greens are the edible tops of the radish plant, and are commonly eaten as a vegetable in Korea and China.

A member of the Brassicaceae family of cruciferous vegetables, radish greens are nutritious and enjoyed as mature leaves, microgreens, or radish sprouts.

Per cup (128 grams) cooked, radish greens contain about:

Calories: 70.4
Carbohydrates: 8.3 grams
Protein: 4.5 grams
Fat: 3.5 grams
Fiber: 2.3 grams
Potassium: 16% daily value
Magnesium: 28% daily value
Iron: 7% daily value
Vitamin C: 77% daily value
Vitamin K: 171% daily value

Radish greens are low in calories but are a good source of protein, iron, and potassium. They are also rich in magnesium, vitamin C, and vitamin K.

Radish greens have a pleasant taste similar to mustard greens, but they can range in flavor from slightly bitter to earthy and spicy.

Mature radish greens are prepared in a similar manner to other leafy vegetables, and radish microgreens are used as garnishes or to enhance salads.

Here are some ways to eat radish greens raw or cooked:

Add to salads, soups, or stews.
Top sandwiches or toasts like avocado toast.
Prepare in a cooked or fresh dish with radish roots.
Blend into sauces like pesto or marinara.
Add to casseroles.
Steam or sauté and eat as a side dish.

Beets and Turnip harvest will start in a week or so. I’m a big fan of pickled beets spiced with clove. I think I will have enough beets for 12 – 15 pints pickled beets. I pull beets small no larger than about 1 1/4 inch in diameter and turnips no larger than about 1 3/4 or maybe 2 inches in diameter. Large beets/turnips with tops go to the chickens.

Grin I add beet greens to my turnip green at 1 part beet to 2 or even 3 parts turnip greens.

Happy Fall Gardening