Radishes get a lot of love for the wrong reasons.
Hear me out: the root vegetable, while revered for its colorful interior and satisfying crunch, is simply reduced to just its bulb. Arguably, the best (and most nutritious) part of radishes is their leafy greens, which are often discarded as scraps. That’s not to say we should stop eating radish bulbs — after all, they’re great in salads and sandwiches or raw, dipped in herb butter à la Ina Garten. But it’s time that radish leaves deserve their rightful praise.
