The green tops of the radish plant are edible. They have a similar flavor to the radish root and can be eaten raw or cooked. Eating radish greens also helps reduce kitchen waste.
Radish greens can be used raw in salads or sandwiches, or cooked and served just like any other leaf vegetable. In Asian cuisine, radish greens are stir-fried and whole radishes are preserved and eaten whole, as in kimchi made with Korean ponytail radishes, according to Korean Feast.
The leaves of the typical radish plant are sometimes described as having a fuzzy or hairy surface. Those who are bothered by this texture can cook the greens before consuming to soften them. There are also varieties of radish cultivated to have smooth leaves, according to the Washington Post.