Radish greens

Raphanus sativus

leaf · vegetable

The radish's leaf, far richer than its root in provitamin A, calcium and vitamin C.

Origin

Asia

Season (United States)

March to June

Preparation

Wash them leaf by leaf: the soil lodges at the base of the stems, and they grow at ground level. They take boiling water very well — a minute is enough to knock out the rough down and the bitterness, and it is also what makes them safe when they are not organic. Raw, in pesto, they keep more vitamin C. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch. The bite IS the molecule: long cooking erases it, raw and short cooking keep it. Most of its goitrogens go with cooking, even a short one.

Molecules

Flavonols (quercetin) · Beta-carotene (vitamin A) · Lutein and zeaxanthin · Pungent glucosinolates · Vitamin C · Vitamin K1 · Calcium · ChlorophyllIn small amounts, not counted Folates (B9) · Plant ironWhat slows things down Goitrogens

Did you know?

They wilt within a day or two — the most fragile part of the bunch, and the most nourishing.