I love radishes partly because their arrival marks the beginning of spring. |
Don't they look like sweet little jewels? |
Last weekend we thinned the radish seedlings at Alleycat Acres' Beacon Hill site, and rather than tossing the thinnings in the compost pile, I took them home to eat.
Besides eating them raw with the baby root still attached, I also sautéed them with some garlic and olive oil (similar to how I often prepare spinach, chard, or kale), and I tossed them in a green salad.
Dressed salads do not photograph well, so I apologize for the horrible photo, but I thought this salad was really delicious. It was simply a salad of baby radishes with their greens still attached, arugula, romaine, shaved raw asparagus, and dressed with lemon juice, olive oil, and flaky sea salt. So simple and delicious.
Radishes and their greens wilted with lemon juice and added to a salad with arugula and shaved asparagus |
Here are some links to other radish green recipes that sound interesting:
Spicy stir-fried radish greens
Roasted radishes with brown butter, lemon, and radish tops
Radish greens cheese spread or it can be a butter spread.
Hope you guys are as excited about spring gardening as I am!
p.s. Come garden with us at Alleycat Acres! We have a ton of fun, and are always looking for more volunteers. I'll be gardening at the Beacon Hill site every Tuesday evening at 6pm starting May 1st, through the fall. 3656 24th Ave. S, Seattle, WA.
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