YES radish leaves are edible! Make your radishes and butter even better with this radish leaf butter recipe! Don't throw away those radish leaves, blanch them and add them to softened butter to make a beautiful dip! Ready in 15 minutes!
Use it or lose it! That's my motto. Or maybe "Can you eat this?" would be better. So, if you've been wondering, "Can you eat radish leaves?", the answer is yes! Radishes and butter are a classic French snack, but if not for the guidance of chef David Lebovitz, I never would have thought about eating the radish leaves, too!
If you're looking for a radish leaf recipe, you've found it and it's easy! We'll just cook the radish greens quickly in boiling water and add them to the butter instead of discarding them. Delicious, and a great way to reduce food waste!
This radish appetizer make a perfect snack with cocktails like a French Manhattan, or maybe on the buffet in place of the same old crudité.
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Ingredients you'll need
- Radishes: Look for radishes that have the leaves attached, they should be firm to the touch with no mushy spots. You can use red radishes, pink or purple radishes—any color will do!
- Radish leaves: The radish leaves should be bright green and perky for this recipe, not wilted or turning yellow since we'll be eating them. (Did you know you can eat beet greens, too?)
- Unsalted butter: You could splurge on the good French butter if you want, but not necessary.
- Coarse sea salt: I like Maldon sea salt for these, the beautifully shaped crystals add crunch and the mild flavor lets the flavor of the radishes and butter shine.
How to make radishes with radish leaf butter
Recipe adapted from Drinking French by David Lebovitz.
Step 1: Wash and trim the radishes
Wash the radishes well.
Use a good chef's knife and trim the leaves away from the radish. Leave a little bit of stem to use as a handle for dipping. It's nice for color as well.
Step 2: Cook the radish leaves
Bring a small pot of water to a boil. Fill a medium-sized bowl with ice water.
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Place the radish greens in the boiling water and blanch for 15-30 seconds, just until they turn a very bright green. Then immediately remove them and put them in the ice water. It's best to do this in a few batches so you can ensure great color on all the leaves without overcooking them.
Place the radish leaves in a kitchen towel and wring out as much water as possible.
Step 3: Make the radish leaf butter
Add the radish leaves, butter, and a pinch of sea salt to a small food processor. Pulse until the radish leaves are well-incorporated into the butter.
Transfer the radish leaf butter to a serving dish, top the radishes with some good sea salt such as Maldon and serve!
Expert tips
- Wash radishes thoroughly: Radishes and their leaves grow low to the ground so they can be very sandy. Wash them well under cold water, then give them a spin in the salad spinner, or allow to dry on a kitchen towel.
- Storing radishes: I usually store them in the salad spinner covered in a damp paper towel until ready to use. You can also store them in a zip top bag with a damp paper towel. Don't close the bag all the way and place it in the crisper drawer.
- Eat your radishes and their leaves quickly: Try to use your radishes within a few days of purchase, especially if you plan to eat the leaves. They are best when they are super fresh!
FAQ
Yes, you can eat radish leaves. Some of them have a prickly, fuzzy texture on the back, so blanch them or cook them down for a few seconds to wilt them. Then you can use them in pretty much the same way you would use spinach. Add to pasta or soup recipes, or use in this radish leaf butter!
Radish leaves have a light, fresh, slightly peppery flavor, just like the radish that they came from.
More radish recipes
- Keep the radish love going and make Salmon with Peas and Radishes, a recipe that ALSO uses the radish leaves!
- Snap Pea Salad has thinly sliced fresh radishes on top to give you that light and fresh spring feeling.
More cocktail snack recipes
- Gluten Free Cornmeal Madeleines with Bacon and Sun-Dried Tomatoes are like little savory cornmeal muffins.
- Parmesan Crisps (Frico) only have one ingredient: Parmigiano Reggiano cheese!
- Crostini with Peas, Mint and 'Nduja are a perfect spring bite.
Radishes with radish leaf butter is a quick and easy recipe to reduce food waste!
- Use any type or color of radish and its leaves.
- It only takes 30 seconds to cook the radish leaves.
- Just combine the leaves and butter in a mini-food processor, give it a quick chop and you're done!
- Radish leaves are edible and taste great. Using them instead of discarding them prevents food waste.
- You only need 3 ingredients!
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Recipe
Radishes with Radish Leaf Butter Recipe
Ingredients
- 4 cups radish leaves loosely packed
- 6 tablespoon unsalted butter at room temperature
- ½ teaspoon sea salt
- radishes
Instructions
- Wash the radishes and greens well.
- Trim the leaves away from the radishes. Leave a little bit of stem to use as a handle for dipping. It's nice for color as well.
- Bring a small pot of water to a boil. Fill a medium-sized bowl with ice water.
- Place the radish greens in the boiling water and blanch for 15-30 seconds, just until they turn a very bright green. Then immediately put them in the ice water. It's best to do this in a few batches so you can ensure great color on all the leaves without overcooking them.
- Place the radish leaves in a kitchen towel and wring out as much water as possible.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Notes
- Wash radishes thoroughly: Radishes and their leaves grow low to the ground so they can be very sandy. Wash them well under cold water, then give them a spin in the salad spinner, or allow to dry on a kitchen towel.
- Storing radishes: I usually store them in the salad spinner covered in a damp paper towel until ready to use. You can also store them in a zip top bag with a damp paper towel. Don't close the bag all the way and place it in the crisper drawer.
- Eat your radishes and their leaves quickly: Try to use your radishes within a few days of purchase, especially if you plan to eat the leaves. They are best when they are super fresh!
- I think you really need a mini-food processor for this recipe, not a full sized one. There just isn't enough stuff for a big one. Perhaps a large one would work if you were doubling the recipe.
- This recipe is adapted from Drinking French by David Lebovitz. I highly recommend it if you'd like to learn more about traditional French cocktails, aperitifs, and café drinks. It's a fascinating and well-researched book.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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