The green radish is a descendant of the Brassicaceae or Cruciferae family, along with rocket, broccoli and turnips. The whole plant is edible, roots and leaves. Radishes are rich in antioxidants and minerals such as calcium and potassium. Together, these nutrients help lower high blood pressure and reduce the risk of heart disease. Radishes are also a good source of natural nitrates that improve blood flow.
What else you need to know
The greens of all radishes are edible, although some radish vegetables have a hazy texture that some eaters may find unpleasant. Good news! Cooking removes that fuzzy mouthfeel... These greens have the most delicate flavor and are better suited to be eaten raw (like in a salad). As you would use rettich or radish, in pieces, slices or strings through a salad or inlaid in vinegar.