This summer was the first I tried the greens. I don't know why I never thought of it before....they aren't much different than all the other brassicas we get greens from. I steamed some and ripped others into small pieces and added them to salads. For fresh eating in salads it was best to use small leaves that didn't have as many prickly hairs. The taste both ways was good and made me wonder why radish greens aren't heard of more often...Now I wonder what other garden edibles I've been neglecting over the years :)

I was eating the Gilfeather Turnip with is really rhutabaga leaves and everyone liked them. Very tasty. the stems were good too. I boiled them with some ham in a big pot.

I plan on growing more Gilfeather next year. The seeds were low cost at Fedco. I think $1. But this is a winner veggie for me this year. I planted them in the tomato patch and they did fine. I also cleaned up the center stem and that was really good.

Ditto naturegirl's story. The leaves are a fine vegetable, equal to or better than any green grown for the purpose. They are a convenient, attractive and tasty addition to soups. The leaf hairs are not objectionable in salads and totally inconspicuous in soups and stir fries.

Jim

I find them indistinguishable from mustard greens when cooked.

Growingup, I recently did some explorations on the GW Asian Veggie forum (linked below) regarding a radish variety I've grown for about 20 years.

I believe they are related to some of the round Chinese radishes but am not sure about that. If someone knows "hairless" radishes, I'd appreciate some information.

Steve

Here is a link that might be useful: the

Steve~Mine certainly weren't hairless, but after sauteed, the hairs were unnoticable.

This fall I have a fine crop of a radish-like plant called "fodder-radish", labeled under that description from bountiful gardens. Quite hairless, very deeply-dented foliage and huge white roots (very bland, but not bad eating). I don't know what the variety is, but I think there is a whole family of fodder-type radishes in europe.

The latest issue of organic gardening has a short article on radishes, including a soup recipe that uses the greens.

We've also cooked radishes and eaten them with a little butter and salt. I'm not a radish fan. But they were okay that way. I don't consider them "okay" raw ; )

George
Tahlequah, OK

I grow radishes for the pods (seeds) When small they are delicious diced in salads. I learned that this is the way the colonialists ate them when touring the colonial gardens at Williamsburg. They were right! And very pretty white flowers that attract pollinators to the garden. I always let my radishes go to seed!