Storage: Separate roots from greens for best storage. Greens -maintain moisture; if they get wilted – refresh in bowl of cold water in the fridge
Freezing- not recommended
Best Uses: salads, slaws, stirfry, saute, braised, roasted, grilled, pickle / if you don’t like the spiciness of radishes – cook them – they lose the bite. Yes, you can eat the greens too, but we recommend cooked as they can be a bit tough and prickly-about 5 minutes or until wilted but still bright green.
1/2 lb = 1 2/3 Cups sliced
Radish Greens Dal – recommended by Chelsea