Recipes with radish leaves

Radishes are rich in water and contain vitamin C, potassium, and folic acid. They add color to dishes, especially salads , and we usually eat them raw or boiled, which is also a pleasant visual treat: we can add color to soup with steamed or pureed radishes , or use them as a delicious side dish.

It's garden time . Growing radishes isn't difficult and can be done even in small home gardens. Sowing takes place between February and July . Early varieties are ready to harvest after about 30-40 days , and late varieties after 60-70 days. We recommend growing early radishes, which are round and red in color. Harvest them when they are small and firm; they will be tastier.

But what happens to the leaves? Unfortunately , the green part of this vegetable most often ends up in the garbage. Yet, did you know that radish leaves, besides being edible, are also tasty and can be eaten like spinach?

Here are three truly unmissable recipes that start with a waste item and enhance it until it becomes a truly gourmet ingredient: pesto and frittata.

Pesto with radish leaves

Let's start with the recipe for pesto with radish leaves :

Preparation

• Blend the leaves of about ten radishes with 4 tablespoons of grated parmesan and a tablespoon of pine nuts, 4 tablespoons of extra virgin olive oil, a pinch of salt and a little pasta cooking water.
• Choose a format like penne, butterflies o shells and sauté everything in a pan.

Omelette with radish leaves

But not just pesto , here is the second recycling recipe to avoid throwing away radish leaves: the frittata.

Ingredients

• 180g radish leaves
• 100 g provolone
• 6 eggs
• Extra virgin olive oil
• Sale

Preparation

• Boil the leaves of radish in boiling unsalted water for about 2 minutes, then drain well. Blend them.
• Cut the provolone into slices, beat the eggs, add the blended leaves and the provolone.
• Proceed with the pan-frying (with a drizzle of oil) for about 10 minutes, turning the omelette on both sides. Serve.

Read also:

• Pappa al pomodoro, the recipe for making it with leftover bread and ripe red tomatoes (photo)
• Vegetable puree: when you have any leftovers, turn it into fragrant bread. Or into a tasty frittata.
• Recycled burgers, the perfect recipe for using up all those leftover juicers. With breadcrumbs.
• Rice cake with cauliflower leaves, a nutritious, healthy and truly delicious recipe
• Recipes with leek leaves, to avoid wasting them, prepare rolls with speck