Remaining utilization - radish leaves
Radish leaves are healthy and delicious! Especially in the spring, where vegetables are still expensive, you can use something inexpensive greenery.
I take the most beautiful leaves of the Radieschenbund, wash them and cut them into fine strips.
Then I mix them like herbs under minced meat for meatballs or meatloaf. You can also put them well in a salad sauce or mix with pasta under olive oil.
But only take the very fresh, no yellowish, they do not taste.
The leaves have a soft sharpness, just as light as radishes.
