The radish leaf experiment


Well, we survived the eating of the radish leaves.  AS the manservant was eating the first few I wondered, aloud, if they really were edible!   "Surely you checked",  he asked.   Well, of course I did!   

This is my pot of overcrowded radishes: 

I took the little gnome's seat so I could sit in comfort as I plucked and culled: 

I felt like lord(ess) of the manor as I surveyed my "crops"  – peppers, chilies, herbs, strawberries, spring onions (still looking sickly…),  tomatoes

As I started pulling out every second plant I noticed that I had some competition for the tender leaves:

At last they were thinned so that the remaining seedlings are about an inch apart: 

I took the pulled plants inside and presented them to the manservant: 

I cleaned them up and tossed over some goat's cheese and freshly ground pepper:

Ready to serve – out on the deck with one of the Chilean Carmenere wines:

Ready to eat -  dished up with mini quiches and cherry tomatoes: 

They tasted great and as neither of us suffered any intestinal "issues" , I think it proves that radish leaves are perfectly safe to eat.   Now I wait expectantly for radishes to form on the bottom of those remaining plants. 

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47 responses

  1. Time to get a cute little reptile to eat up your bugs! Ok no to that but you will be surprised at how much that is enable people throw out, and you will be surprised at what some people eat! There was an old guy hunter bush type guy he used to pick and eat poison ivy leaves and make them into a salad he said it build up his tolerance to them so he could just wade right through them. What ever made him happy but he used to drink so much you figured they got pickled in his stumic! But some times greens are greens and some times dandy lions are made into wine….. Take care it is always good to look it up first!

  2. That salad looked fantastic. Served up with a lovely red too, what a combination.
    And might I add that I really like your wine glasses.
    Can't tell from the photo, but they look like crystal, in which case wine will taste immeasurably better from them. The amount of wine I go through and the occasional bolt of shock at the cost of it, I should really invest in a good set of glasses. The ones I use I bought from a pub as I got on well with the landlady – she'd just had a delivery so I bought a box off her and shared it with my mate. They're all still going now, having moved house 3 times, and will hold half a bottle at a push.

  3. Mm..that looks like a delightful, innovative meal. I have never eaten raw radish leaves. We boil them, and saute them with boiled, mashed potatoes, cumin, coriander, chilli powder and salt- its one of my favorite basic home-food recipes.Your kitchen garden looks lush-good luck with the radishes and the onions! We have lots of flowers on the pepper plants (but no peppers yet) and a harvest of eight cherry tomatoes. 🙂

  4. We get peculiar looks when we tell people we eat choko tips/leaves and also sweet potato leaves as green (cooked) vegetables.Don't forget the "critter" is also edible if you get really hungry 😉

  5. Oh yeah, you can eat dandelion greens. And radish – as you discovered. 🙂 The dish sounds terrific – enhanced of course by the wine and setting. And once again I ask where's my invite? ;p

  6. Yes! I certainly need a reptile or a bird to eat those bugs! I've seen what poison ivy can do – it would make me extremely nervous trying to balance just the right amount to eat without killing yourself! LOL the alcohol! It probably preserved him!

  7. That is the first of the Chilean Carmenere wines that he brought back on Saturday. It was excellent! Those glasses are very exclusive Target ones. 🙂 I think they were $9.99 for 4. LOL – we have some glasses similar to the ones you got from the landlady – that's actually the reason I bought the Target set so that I wasn't quaffing half a bottle at a time! I think Riedel are a very respected glass – they can be costly though. We have a set of Riedel red glasses and I never let them go outside.

  8. If I'd visited Chez Mr&Mrs Astrodweeb and you'd produced those target ones I wouldn't have been offended. They are mighty fine looking glasses.Speaking of which, how did AD get on with this Chilean trip? I hope it was fruitful.I was looking through another part of your blog and found some photos of Sydney. I have some freakishly similar photos myself, especially of the Anzac bridge and the other one (was it Iron Cove or something?) I'll post them up one day.

  9. Yes it is Iron Cove bridge at Gladesville. I took them both while I was driving which I'm told is a little dangerous .. LOL I also took photos as I drove through the tunnel under the city – they were a little blurry though as I couldn't hold the camera still enough. When you pop over the pond to visit I will produce those Target glasses with a flourish! Yes the AD did have a good observing run thanks – he is busy playing with data on his computer.

  10. I've had nasturtiums too and rose petals. Pansies and violets are edible too – someone I know once made icecream with them in it. Very pretty as well as delicious!

  11. Thank you Amy Sue. Everything was perfect for a Sunday lunch. I love rhubarb and am always really careful to make sure there are no leaves anywhere near the stalks as I stew them. (stewed rhubarb and custard is sooo good!).

  12. Thank you LBeeeze. I'm glad the wine was a hit. I think wine makes the perfect host/hostess gift. Whenever we go to someone's place for dinner we always take wine and often chocolates as well.

  13. Thank you – high praise from you! 🙂 Your version of the cooked leaves sounds really good – I have to thin further so maybe I will try your way with the next lot. The spring onions look dismal; really dismal. They don't even look like chives! We've eaten peppers every night for the last week so they are producing really well. I'm sure yours will start producing soon – I don't think there was a lot of time between the flowers and the "fruit". I wish we had planted a cherry tomato bush…….

  14. I hadn't thought of eating them either until I had to thin out my crop and didn't want to throw them away (too many famines in my childhood! LOL). They were very tender and very slightly peppery.

  15. LOL – yes the critter could provide the protein and is probably quite low in fat. I've had choko leaves/tips (and apple pies made out of chokos) but I've never had any green part of a sweet potato. I don't think I have enough space to grow them and I haven't ever seen the leaves for sale so that might be something I never get to try.

  16. Oh – I love radishes! The manservant doesn't like them very much but he will tolerate them if they are sliced up and hidden in something. He liked the leaves though.

  17. The event was a low key wedding celebration and the wine was for the uncle and aunt of the bride. The aunt tucked the bottle away to savor later. I'm really hoping they enjoyed it.

  18. Glad that they went down well Emjay – now would I poison you??? LOLI have rows and rows of rocket and spinach growing on my patio, which I harvest as baby leaves before they've had time to get tough – so delicious. I also use lavender to make lavender cakes and shortbread.There's so much wild stuff you can eat and it's all free – we go hedgerowing in the autumn and make jams and jellies.

  19. I love radish leaves, we often get them with our CSA box (as we did today), but I can't eat too many at once, they're so spicy! I agree chevre is excellent with them, and sliced roasted beets in addition to field greens and chevre with a little balsamico & olive oil is to-die-for!

  20. We bought a small bush which seems to be growing very well. I can't wait to have fresh tomatoes & basil out of the garden. I was surprised to see last year's tomato plant seems to be making a comeback too – time will tell how successful that is.

  21. LOL – no I didn't really think you would poison me! :-). I planted lavender this year – two plants actually – I might be calling upon you for that cake recipe.

  22. Thank you. Yes, I agree that goat's cheese goes well with so many things. I recently made a chicken salad with blueberries and goat's cheese and field greens.

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