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Hi there

I received from the store this gorgeous bunch of carrots and radishes with an equally big and gorgeous bouquet of leaves. I was wondering if there was anything you do with them? I found a few recipes while searching "carrot leaves" in the online recipes but I wanted to pick your brains too, and your experience with those!

Thanks !! :) Agnes

I personally don't like the taste of carrot greens (once mistaking them for parsley and putting them in soup, bleh!) but radish greens can be used like any lettuce leaf. They're a bit peppery like arugula. Pesto seems to be a popular use of carrot greens.

I once made a carrot top pesto and I really liked it. There are quite a few Online Recipes in the Library.

I have a friend who uses radish greens a lot, in salads or stir fries or in place of other greens in Indian vegetable dishes. 

I always find that although the flavour is fine, just another brassica after all, the texture of radish leaves doen't appeal to me.

Worth washing and tasting a couple of young leaves to see if you like them.

Ah yes of course it is carrot tops not carrot leaves :) 

I actually had tried a version of the pesto and did not like it at all ! I didn't know if it was because of the recipe (which didn't have a lot of proportions or instructions). Yet again when I look at other recipes, I think my carrot were a different species, the leaves were all frizzy like curly parsley? 

I am a bit puzzled :)  I think I will try to make a cake out of it, I found a few (sorry, in French) recipes like http://www.latabledeclar...fanes-de-carottes-0.html or https://vitefaitbiencuis...utour-dun-ingredient-26/

I just did the second one and that is such a neat idea, I think cake is the answer I was looking for to use up carrot tops. It was a super good, orange and greeny cake, quite light and moist too + easily transportable in a lunch box for instance. 

Happy to translate the recipe if there are some interested!

About radish greens: it seems a shame to leave them behind, but I prefer them in a soup rather than a salad. They don't have the star quality that you need in salad greens.

Also, they are VERY perishable, more than any other greens I know of. If they show any signs of spoilage, or if you're unsure you'll use them the same day, have the farmstand attendant cut them off. (I've never seen whole bunches of radishes except at farmers' markets.)

Oh I didn't notice actually. In the end I only used the carrot tops this time around. In France I easily find bunches with tops on, in in the supermarkets (this one was from Carrefour), in the fruit and veg shop,  or at the market. But I can also find them without.

Yeah I think you are right otherwise, soup or cream might be nice with the proper seasoning etc. I shall try.

Cake was great too.

hi

I once had a silky radish leaf soup served as an appetizer. That was really nice. 

Best regards from Switzerland

Jeanne

Radish greens are peppery tasting, like arugula, and they are much less delicate than arugula. Those two factors probably decide whether you want to use them in salad.

As for their perishability, the sooner the radishes and the greens are separated, the better. I bought some big, fresh bunches of radishes on Monday and I was determined not to let them go to waste, so I used them in a skillet dish that also included butternut squash and canned black beans. Didn't get it exactly right the first time but there's plenty of time for experimentation.

I'm wondering about using radish greens as an arugula substitute? I just found a likely recipe that calls for arugula. I have plenty of radish greens in my fridge but no arugula.

I've made a fantastic Radish leaf pesto which is peppery and delicious in a sandwich. So quick and easy with a blender. Simply cook radish leaves in oil til completely wilted. Blend leaves, a few garlic cloves, vinegar and a bit of salt and keep in a clean glass jar. Top with oil to completely cover the pesto. 

Actually, radish bunches can be found in neighborhood stores, but I've stopped noticing them because they're usually a waste. A farmstand (at a market or by the road) offers the best chance short of growing your own of getting fresh radish greens.

Sounds good, KaylaMarie. I've been using radish greens to add to soups and skillet dishes at literally the last minute.

Haven't had the guts to try carrot tops.

I just replenished my supply of radishes and their greens, including a new (to me) variety of radishes - big and lavender-colored.

Now my question is: what do you do with big, thick radish STEMS, about half an inch (or a centimeter) thick?