The most important tips for serving radish leaves are to select fresh greens and to remove them from the radishes immediately. If radish leaves are left on during storage, moisture and nutrients can both be lost. There are many different ways to prepare fresh radish greens, and they can be useful in soups, salads, a variety of other dishes, and also as an edible garnish. Radish greens can be used either raw or cooked, and they add a distinctive spicy taste when mixed in with lettuce and other mild greens. One way to use radish leaves in a soup is to create a puree, and then mix that with chicken stock and other ingredients.
Radishes are vegetables that are most commonly grown for the edible roots, though the leaves can also be eaten. If the leaves are taken from mature plants, it is important to separate them from the radishes immediately. Radish greens can be stored in a refrigerator for about a week, though they are best when fresh. If the leaves are not removed prior to storage, the radishes will typically dry out, and nutrients may be lost as well.
The best way to prepare radish greens can depend on how old they are, as young leaves tend to present a subtler flavor, and a somewhat more delicate texture. Young radish greens can be eaten when raw, either alone or in salads, and mature leaves are useful in a wide variety of dishes. Mature radish leaves are sometimes a little spiny, in which case they are not as well suited to eating raw. Regardless of the way the leaves are served, they should first be washed in cold water, and then drained or patted dry.
One of the best ways to use radish leaves is in soups. Whole leaves can be added to a wide variety of soup recipes, though it is also possible to slice or dice them up first. Another option is to puree the greens, which results in a spicy paste. This green puree can then be added to chicken stock, garlic, onions, and a variety other ingredients to make a radish leaf soup.
Radish leaves make a particularly good addition to dishes that also include radishes. One option is to prepare a pasta dish that includes both radishes and radish leaves. In this case, the radishes and greens can be added to a hot skillet together. After a while the leaves will begin to wilt, and the radishes will turn translucent at about the same time, indicating that they are both done.