Meet the neighbours · vegetable
Radish Greens
Cindy's honest confession: she doesn't actually like radishes — she grows them for the tender, flavourful greens.
Radish greens are the overlooked neighbour most people throw away. Once the root matures, the greens get tough and prickly, so there's a trade-off between harvesting tender leaves and letting the root develop.
Cindy's secret? She grows them mostly for the greens. Young leaves are mild and slightly peppery, perfect for salads, sandwiches, or a fresh pesto.
How to grow it
- Direct sow only — radishes do not transplant well.
- Sow 1/2 inch deep, 1 inch apart, then thin to 2 inches (and eat the thinnings).
- Full sun, loose well-drained soil.
- Avoid planting in peak summer heat — they bolt and turn woody.
- Young leaves ready in 2–3 weeks; roots in 3–4 weeks. Tolerates light frost.
How to use & eat it
- Toss young leaves into a salad.
- Add to a sandwich in place of lettuce.
- Blend into a fresh pesto with garlic, nuts, and parmesan.
- Fun fact: radishes and chives both originated in China and other parts of Asia.
Makes friends with
Companion planting is just good neighbouring — these do better beside Radish Greens.
ChivesTatsoiWinter Onion
Cook with it
- Radish Green PestoA genuine discovery story — Cindy grew radishes only as a row marker for carrots, tried the greens on a whim, and now calls this the "BEST pesto Ever!"
Other neighbours
- ChivesHardy, self-seeding, one of the first plants up in spring.
- TatsoiA cold-hardy, fast-growing Asian green Cindy discovered almost by accident from a seed swap — now a permanent fixture in her garden.
- Winter OnionNon-bulbing, hollow-leafed onions that are stronger than chives and among the first plants up each spring.