Are radish greens edible?

Radish greens are edible, though some contain prickles that can make them unpleasant to eat raw. Cooking removes the hairs that make raw greens potentially unpalatable. Many Asian varieties have been developed specifically for hairless tops and are called leaf radishes.

Radish leaves are extensively used in Korea as a pickled vegetable. They also are used in European cuisine in potato soup or as a sautéed side dish. Radishes are related to the cruciferous vegetables such as broccoli and cabbage, and the green tops have a similar flavor as turnip or mustard greens. Their peppery flavor is likely due to an enzyme called myrosinase. Also present in radish roots, horseradish, mustard and wasabi, it gives plants a pungent taste.