The green radish (rettich) plant is entirely edible, roots and leaves. We have the tubers, which are rich in antioxidants and minerals such as calcium and potassium. These nutrients are good for lowering your high blood pressure and reducing the risks of heart disease. The green radish is also a good source of natural nitrates that improve blood circulation.
What else you need to know
The greens of all radishes are edible, although some radish vegetables have a hazy texture that some eaters may find unpleasant. Good news! Cooking removes that fuzzy mouthfeel... These greens have the most delicate flavor and are better suited to be eaten raw (like in a salad). As you would use rettich or radish, in pieces, slices or strings through a salad or inlaid in vinegar.