Liście rzodkiewki

Description

Radish leaves have a fresh, slightly peppery taste with a delicate bitterness and a crunchy, light green texture with distinct veins. They are rich in vitamins A, C, and K, contain calcium, iron, potassium, as well as fiber and antioxidants, which support immunity, bone health, digestion, and have anti-inflammatory effects in the overall diet. In the kitchen, radish leaves are great for salads, pesto, cream soups, sautéed vegetables, omelets, and smoothies, as well as an aromatic addition to sandwiches, fish, and dishes with grains or pasta. To maintain freshness, do not wash them before storing, wrap them in a slightly damp paper towel, and keep them in an airtight container in the refrigerator; it's best to use them within a few days. They can also be briefly blanched and frozen or turned into pesto for longer storage.