Radishes are much appreciated for their crunch and freshness, whether as a snack or in a salad. And what about their leaves? Despite their unappealing appearance, these radish leaves are a true culinary goldmine, promising an unexpected gustatory pleasure. Often neglected and wrongly thrown away, like carrot or parsnip tops, radish leaves are finding their way back into the kitchen (rather than the compost bin). Use them in various recipes, from gazpacho to pesto, including the classic radish-leaf soup! So, put on your labellum and follow our tutorial to learn how to recycle radish leaves into zero-waste recipe ideas!

radishes

Benefits of radish leaves

Radish leaves, more than simple radish leaf, are a generous source of vitamin C, B9 and minerals such as potassium and calcium, contributing to a balanced diet. They are also thought to be rich in fibre, which may help to favour digestion, prevent constipation and support healthy digestive function. In addition, they are low in calories and can be incorporated into a varied diet.

Selecting and preparing radish leaves

To prepare your radish leaves, start by harvesting your radishes. Make sure to select radishes with fresh, bright green leaves. Once harvested, separate the leaves from the radishes by cutting at the base of the leaves.

radish harvest

To clean your radish leaves, plunge them into a basin of cold water to remove soil and impurities. Change the water several times if necessary until it runs clear. Then drain the leaves and dry them thoroughly.

To store your radish leaves, wrap them in a damp cloth and place them in the bottom of your fridge. They will keep for several days that way.

You can also place your radish leaves in a freezer bag or airtight container. They can be kept for up to 6 months in your freezer without losing their nutritional qualities or flavour.

Classic radish-leaf soup recipe

Radish-leaf soup is an old dish, known to our great-grandparents and making a comeback with the desire to reduce food waste. It is also a simple recipe to make.

radish leaves soup

Ingredients

  • 1 to 2 bunches of radish leaves
  • 2 medium potatoes
  • 1 onion
  • 1 clove of garlic
  • Olive oil
  • Salt and pepper
  • Optional: 1 litre of vegetable stock or a stock cube.

Method

  1. Start by peeling and chopping the onion and garlic. Peel the potatoes and cut them into small cubes.
  2. In a saucepan, heat a filament of olive oil. Add the chopped onion and garlic and sauté until translucent.
  3. Add the radish leaves and potatoes to the pan. Sauté them for a few minutes with the onion and garlic.
  4. Pour the water with the vegetable stock over the vegetables in the pan. Bring to the boil, then reduce the heat and simmer for about 20 minutes, until the potatoes are well cooked.
  5. Once the vegetables are cooked, blend the soup until smooth and velvety. Season with salt and pepper to taste.
  6. Serve your radish-leaf soup piping hot. You can garnish it with a filament of crème fraîche or a few sesame seeds for an extra indulgent touch.

Fresh juice with radish leaves, apple and cucumber

Here is a fresh alternative to the soup, perfect for quenching thirst in summer! All without cooking!

radish leaves, cucumber and apple juice

Ingredients

Method

  1. Start by cleaning your radish leaves, the apple and the cucumber.
  2. For the cucumber and apple, you can choose to peel them or not depending on your preference and whether they are organic.
  3. Cut the cucumber and apple into pieces. For the apple, remove the core and the pips.
  4. Place the radish leaves, cucumber, lemon juice and apple into a juicer, mixer or blender. You can also add a little fresh ginger (facultative) for extra kick.
  5. Blend until smooth. If using a blender, you may choose to strain the juice to remove the pulp or drink it as is for a thicker beverage.
  6. Pour your juice into a glass and serve immediately to enjoy its full freshness. You can also chill it in the fridge for an hour before serving for an extra-refreshing drink.

Other recipe ideas with radish leaves

  • These leaves can also be used raw in your salads, adding a crunchy texture and a slightly peppery flavour.
  • Why not trying a radish-leaf quiche? Mix chopped radish leaves with eggs, cream, cheese and a pastry case for a complete, tasty dish.
  • A bit like wild garlic butter, you can easily make a radish-leaf butter.
  • You can also brighten up your omelettes with finely chopped radish leaves and even your savoury cakes.
  • By blending the leaves with garlic, parmesan, pine nuts and olive oil, you will obtain a surprising and flavourful radish-leaf pesto.