Yes! Believe it or not, not just the
root is edible, but the leafy top part as well. Here's how we
discovered this and a little more about how you can eat radish greens
and what they taste like.
This was what our little
radishes looked like before we thinned them out. They took off so
well and we had to pull so many up, it seemed wasteful to just toss
all of them. John originally was getting radish greens mixed up with
turnip greens since he already knew those were edible. But, after
further investigation, it turns out radish greens are too!
To be completely straight
forward, I have not actually tried eating any yet. From what John
read online, they are supposed to taste similar to spinach, which I
love. In fact, that's pretty much the only way I'll eat salad.
However, they are also supposed to have a peppery taste to them,
which I do NOT love. So, I decided to forgo eating them in a salad
and took John's suggestion of blanching and freezing them. Not
familiar with blanching? It's super easy!
- Bring a pot of water to a slow boil. Toss whatever you're blanching (you can find out more about blanching HERE) in for 30-60 seconds.
- Transfer what you're blanching to a bowl of ice cold water. Only let it sit for the same amount of time you blanched it for.
- I set our finished radish greens in a strainer to help drain some of the excess water while I finished the rest.
- Drain/squeeze as much excess water as you can before freezing. If you don't have a vacuum sealer or anything like that, you can always just use freezer baggies or even can your fruits or veggies as well.
What about you: Do you can
or freeze any fruits or veggies in the fall? What's your favorite
method for preserving?
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