Radish leaves are edible. Radish leaves can be added to a salad to provide an extra punch of peppery flavor, according to the BBC's Good Food website.Know More
Radish leaves should be cut from the roots, to keep both the leaves and radishes fresh in the refrigerator. Because plant leaves draw up water from their roots as way of sustaining themselves, they continue to do so even after they are pulled from the ground, which can make the radishes dry. The leaves do need moisture, though, so they should be stored in a damp paper towel.
When choosing radishes, the cook should look for firm radishes and fresh-looking greens, with few or no wilted leaves.Learn more about Fruits & Veggies
Radish leaves are not poisonous and can be consumed by humans. They can be washed, picked off the stems and added to other salad greens, such as spinach, romaine, arugula or kale, since the leaves are slightly peppery like radishes.Full Answer >
A radish is a dicot, not a monocot. Dicots are flowering plants that begin life with two cotyledons or embryonic leaves, while monocots are plants that begin life with a single embryonic leaf. The term monocots covers all flowering plants that cannot be classified as dicots.Full Answer >
Kohlrabi leaves are edible. A cook may use kohlrabi leaves in similar ways as she would use spinach, kale or collard greens by frying them in oil or simmering them in soups or stews.Full Answer >
The skin of an Asian pear is edible. The skin tends to have a rougher texture than most other types of pears, and it tends to be a tan color.Full Answer >