About Me: Radish tops/greens are ALWAYS thrown away but STOP! They are completely edible. Because of their coarse texture, they don't work well in salads unless they're young and very small.They have a slight thicker texture and usually a bit of spice which makes them perfect in stir fry, soups, and made into a few choice condiments. Radish greens are rich in vitamin C, vitamin B6, magnesium, phosphorus, iron, calcium, vitamin A, potassium, and folic acid, and have long been used in traditional Ayurvedic cooking from India.
To store: Cut greens from their roots; store roots separately. Keep dry, unwashed greens in a mesh bag, then covered with a reused plastic bag or container in the refrigerator up to 2 weeks.
To freeze: Blanch washed greens for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, and freeze.