"Phred" > wrote in message
...
> G'day mates,
>
> I was looking at a recipe last night that called for some quickly
> stir-fried "greens", but there was bugger all choice in town today.
>
> However, the local "organic food" shop did have a couple of bunches of
> radishes (*very* long red ones) complete with leaves.
>
> I asked the delightful young lady who runs the place whether radish
> leaves could be used as "greens", but she didn't know.
>
> A quick google turned up some recipes (mostly Indian curry things)
> with radish leaves used as an ingredient; but some of them were so
> badly written as to be incomprehensible (e.g. one has "raddish [sic]
> leaves" listed as an ingredient, but not mentioned in the methods
> where they seemed to get transformed into "chopped coriander" .
>
> So, has anyone here had experience with using radish leaves as
> "greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
> and cautions can you offer for using them? TIA for your advice.
>
> Cheers, Phred.
>
Radish seeds are often sprouted for sprout type greens. I've never eaten a
store bought radish bunch that way, but I'd think they would have to be
pretty fresh, young and tender to be tasty eats. They bolt so fast in my
garden that only the very first thinnings get eaten as sprouties.
Edrena