While searching for different ways to use all the radishes from the garden, I stumbled onto a web site that recommended using the greens.
I knew the tiny seedlings were wonderful in salads, but never tried the older foliage.
I took the greens and sauteed them in a little olive olive with garlic and some shelled beans. Adding a little salt and pepper made the wilted greens taste amazing.
I served the greens and beans over some broiled salmon and the family raved.
So don't relegate the radish tops to the compost pile, get them in the kitchen.
If you give it a try, let me know how you used them.