Can You Eat Radish Greens?

Radishes refer to the undermined vegetables, that are most beneficial to the body. Although radishes are the least popular vegetable in everyone’s garden, it’s one of the easiest and fastest to grow. Even under cold weather conditions, radishes will be the first to sprout.

Not only are they easy to grow, but radishes are also very delicious with no processing or cooking. Like most other vegetables, you can eat both the root and the greens of the radish. Most people are unaware of all the different ways you can eat radishes. This article will provide some information on the benefits of radishes and how to eat them.

Radishes, along with its greens can be used to make tasty raw salads. It should be noted that radishes greens don’t stay fresh as long as the roots, so if they do not look so fresh it is better not to include it in your dish (1). Another way to eat radishes would be to add it to your sandwich for a healthy and aesthetic look. With all the different kinds and colors of radish, you can make your dish vibrant, for example, the purple daikon radish.

Another common way of eating radish is to ferment it. Although the vegetable loses its color, the taste is extravagant. In addition, like any other vegetable, radishes can be pickled to give it that vinegar taste. These pickles can be added to any dish, most famously added to tacos and other Korean palates.

Although many people never think about cooking radishes on the stove, it can be cooked. Radishes can be sautéed with fried eggs or even meat. An all-time favorite way to cook radish would be to roast it. Add other root vegetables and roast them for thirty to forty minutes, the mix will give you a delicious flavor.

The last common way of eating radishes is by making chips. I was so fascinated by this creation because it really is the healthiest way to enjoy some munchies.


Radishes contain small amounts of very important nutrients, including; potassium, folate, vitamin B and K, calcium, zinc, magnesium, phosphorus, zinc, sodium, manganese and more (2). Most importantly it contains sufficient amounts of vitamin C, which is an antioxidant that helps with enhancing your immunity.

Vitamin C also plays a huge role in producing collagen in your body, especially the skin and blood vessels (3).

Moreover, radishes have anti-cancer properties, this is because it is considered a cruciferous vegetable. Such vegetables contain compounds that break down when combined with water, that helps to fight cancerous cells and prevent the formation of tumors (4).

In addition, radishes aid in supporting the digestive system, because it is high in fiber (2).

Finally, radishes have antifungal properties because it contains a protein called RsAFP2 which is known to kill fungi. This can be very beneficial to help reduce toxic fungus effects on humans and animals, although the risk for humans is low it is still an important protein to include in your diet (5).

Overall, radishes are a very healthy food that can delightfully complement a meal or be eaten on its own as a snack. When prepared right, they are both delicious and nutritious!  


  1. Devi, J., Bhatia, S., Alam, M. S., & Dhillon, T. S. (2018). Effect of calcium and salicylic acid on quality retention in relation to antioxidative enzymes in radish stored under refrigerated conditions. Journal of food science and technology, 55(3), 1116–1126. doi:10.1007/s13197-017-3027-4
  2. Ghosh-Jerath, S., Singh, A., Kamboj, P., Goldberg, G., & Magsumbol, M. S. (2015). Traditional Knowledge and Nutritive Value of Indigenous Foods in the Oraon Tribal Community of Jharkhand: An Exploratory Cross-sectional Study. Ecology of food and nutrition, 54(5), 493–519. doi:10.1080/03670244.2015.1017758
  3. de la Fuente, B., López-García, G., Máñez, V., Alegría, A., Barberá, R., & Cilla, A. (2019). Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens. Foods (Basel, Switzerland), 8(7), 250. doi:10.3390/foods8070250
  4. Sham, T. T., Yuen, A. C., Ng, Y. F., Chan, C. O., Mok, D. K., & Chan, S. W. (2013). A review of the phytochemistry and pharmacological activities of raphani semen. Evidence-based complementary and alternative medicine : eCAM, 2013, 636194. doi:10.1155/2013/636194
  5. De Lucca, A. J., & Walsh, T. J. (1999). Antifungal peptides: novel therapeutic compounds against emerging pathogens. Antimicrobial agents and chemotherapy43(1), 1–11.