Radish leaves are not poisonous and can be consumed by humans. They can be washed, picked off the stems and added to other salad greens, such as spinach, romaine, arugula or kale, since the leaves are slightly peppery like radishes.
When storing radishes, the leaves need to be removed from the root vegetable and stored separately. The leaves are a living plant, and they pull moisture from the radishes, as they would if they were planted in the ground. The greens can be kept in the fridge for a couple of days. Cooks should discard any leaves that have blemishes or are damaged.