Don’t throw away radish leaves! They can be made into something delicious. Quickly and withought any fuss.
Dried radish leaves:
This is an old recipe from a Japanese lady who grew up in the Tōhoku aera recalling dried radish leaves and other dried vegetables to be an important feature in local Tōhoku cuisine. She said that dried radish leaves keep the body warm and are good for people who are sensitive to cold, or have a weak constitution, or are prone to easily catching a cold. If possible, try to get the leaves of organically grown radish.
Cut the radish leaves into big pieces and shade-dry them until they are crisp. Then they can be stored.
Recipes:
Miso soup with dried radish, freeze-dried tofu (koyadōfu), and sake lees (if available)
During the cold winter days, a miso soup with dried radish leaves is very warming. Scald the dried leaves, and after they have regained their shape, add some sake lees (if you get ahold of some) and freeze-dried tofu (koyadōfu) to make a miso soup.
Dried leaves as rice seasoning (furikake)
Pour some hot water over the leaves, press the water out, cut and salt the leaves and sprinkle them on (preferably brown) rice. If you have fresh perilla (shiso) leaves or pickled ones, add them to the radish leaves; this is even more delicious
Fresh radish leaves:
Fresh radish leaves are packed with tons of vitamins and minerals, especially calcium.
Scald the leaves, sauté them quickly in plenty vegetable oil, add some deep-fried tofu and soy sauce. That’s it. It’s delicious on top of brown rice. It enhances bowel evacuation, improves the gastrointestinal motility, and eliminates tiredness.