I just recently learned that radish greens are edible. I was growing Wasabi Radish but it started taking up too much space without bulbs forming. The leaves were approaching 10” tall and 10” spread. It’s not your typical 25 day radish but a full 60 days.
Decided to see if the greens could be used and did eat some and gave some away. I also threw some in the compost pile. Had I known they can be dried and used later, I would have because as the Wasabi name suggests, they have some kick and that kick probably would have carried through drying and re-hydrating. Might even get more pungent.
I still have some seeds so I’ll be growing them again this Fall/Winter in the tunnel. I’ll have room in there to let them go the full 60 days and I imagine they can handle a leaf here and there being picked. It’s like the wasabi arugula I’m growing, not much required to add a little heat to something.
Turnips, radishes, mustard are all members of the cabbage family (Crucifers) and have greens that can be used almost interchangeably, although mustard is more bitter. I have Giant Red Chinese Mustard plants and what I notice is that the loopers mostly leave them alone.
Rutabaga leaves are also supposed to be edible, similar to collard greens, a bit tough. I have them, but have not tried them. I suppose I should, but I have so much there is no way we could eat them all. (That is why you have livestock I suppose.) You can also make sauerkraut (Saueruben) from the roots.