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Delicious and Nutritious Radish Greens Recipes

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Radish greens can be used in salads and other tasty recipes.

Radish greens can be used in salads and other tasty recipes.

Radish Greens Recipes and Nutrients

I have always loved radishes. They're ruby red, crunchy, and a tad spicy, making them a perfect addition to any vegetable platter or salad.

Here you'll find two of my radish recipes, along with their health benefits. Enjoy!


Are Radish Greens Edible?

When I harvested my first small crop of radishes from my summer garden, I noticed how beautiful their leaves and tops were, making me wonder: are radish greens edible?

Yes, they are! Also, they are superbly healthy for you! They contain almost six times the vitamin C content as the vegetable part, as well as healthy doses of calcium and protein.

So, how do they taste? Well, to be honest, they are quite bitter and rough in the raw. However, when added to a salad or sauteed, they are fantastic.

Below you will find two recipes using the greens. The ones I used came from my garden, but you can find them in stores as well. Enjoy!

Radish leaves are edible, with a bitter taste and a rough texture. Best sauteed or paired with a sweet dressing.

Radish leaves are edible, with a bitter taste and a rough texture. Best sauteed or paired with a sweet dressing.

Radish Greens Salad Recipe

Prep timeReady inYields

15 min

15 min

4 small side salads


  • 1/2 head iceberg lettuce (other kinds of lettuce can be used as well)
  • 1 small bushel radishes with greens
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons peach mango preserves (adds sweetness and thickness to dressing)
  • Oregano
  • Basil
  • Garlic powder
  • Onion powder
  • Salt
  • 1/2 avocado (optional)

Sweet Peach Mango Preserves Dressing

I used peach mango preserves for this recipe, but you could probably use any other kind of similar preserves or substitute in some honey for the sweetness.

The amounts for this dressing will make enough for one large salad. You can add more to the mix and store it in the fridge or make less for a small salad. Make sure to mix well before serving!


  1. Thoroughly clean lettuce, radishes, and greens in cool water. Pat dry with a paper towel.
  2. Tear apart lettuce and greens and place in a large salad bowl.
  3. Thinly slice radishes and mix into lettuce and greens.
  4. Slice an avocado, and put one half to the side. If necessary, remove the seed. Gently spoon the avocado from the shell and slice. Place it on top of the salad.
  5. In a separate bowl (I used a measuring cup), prepare the dressing. Mix ingredients until no longer chunky from preserves. Pour over salad.
  6. Optional: For additional crunch, you can add croutons, sunflower seeds, walnuts, or sliced almonds.

Nutritional Information

Below is the nutritional value of the radish greens salad, not including the dressing or the avocado. As you can see, for very few calories, you can fill up since the salad is mostly roughage.

Sauteed Radish Greens With Sunflower Seeds Recipe

If you would rather cook the radish greens, here is a nice side dish recipe.


  • Radish greens
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/8 cup sunflower seeds
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon onion powder (or 1 small chopped onion)
  • Salt
  • Pepper


  1. In a pan, melt butter. Add minced garlic, red pepper flakes, olive oil, onion powder, and sunflower seeds. Stir until sunflower seeds are slightly browned.
  2. Add in radish greens. Sauté until tender. Add salt to taste.

© 2012 Marissa