Balanced Living for Creatives

Balanced Living for Creatives

June 12, 2010

Radish Greens

Springtime radishes are still flourishing in my garden. I have two kinds going--red round as in this drawing and long narrow red and white. Both are tasty! 
Sometimes I slice them for salads, but mostly I just like to eat them whole. And I don't waste the greens! If you eat wild edible greens, you know that the greens from radishes and beets are fantastic as cooked greens plus much easier to collect since they are there in the garden.  The greens are picked along with the root.
In my gardens past, it always seemed a waste to eat just the root crops of radishes and beets. So now I have them as greens early in the season and then cook them into curries later in the season. Too bad the potato vines aren't edible. THAT would be a bounteous crop. Potato and tomato vines are toxic, I believe. So no nibbling there!
This is a pen and ink rendering of a Raphanus sativus.

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