When growing radishes on your plot using environmentally friendly methods, you should not throw away the green tops.
Radish is primarily valued for its root vegetable, but in terms of vitamin content, the above-ground part, or tops, is no worse than the roots and is also suitable for consumption.
Radish greens
They say that this part of the vegetable tastes similar to cabbage, but is less bitter than root vegetables.
Regular consumption of radish greens helps fight viral diseases and cleanse the body of toxins.
According to experts, the tops cleanse the blood, liver, kidneys, improve immunity, promote weight loss, and are good for the brain, heart, nervous system, and digestion.
Where to add
The most popular way is to prepare first courses, such as okroshka. The tops are often added to vegetable salads, but for this you need fresh leaves.
Radish tops go well with cucumbers, onions and dill. This salad can be seasoned with vegetable oil or sour cream.
Chefs prepare rolls from radish greens and cottage cheese.
To do this, cottage cheese is mixed with sour cream, chopped garlic and radish leaves, as well as dill.
Lettuce leaves are stuffed, rolled into rolls and cooled before serving.
You can also freeze greens for future use.
Bon appetit!
