Just Picked: Don’t toss those radish tops!

Radishes are prized for their peppery bite, pop of color and delightful crunch.

But their leafy green tops are typically under-appreciated, often composted or, worse, thrown away.

Don’t let radish leaves go to waste.

Raw, they’re a bit bitter. But, paired with other greens, they can add depth and dimension to a crisp summer salad.

Cooked, their flavor is much more mild. They do still offer a slightly peppery flavor, but aren’t nearly as spicy as their underground counterparts.

Plus, they’re good for you.

Leaves from a typical bunch have about 50 calories and more than meet the daily requirements for vitamin A (280 percent) and vitamin C (173 percent).

They’re also quick-cooking.

Sauté a bunch with garlic and olive oil. Maybe throw in some cubed potatoes for texture.

Or, try them with browned butter and lemon. You can even leave the radish root on; just slice it in half and cook it, too.

Here, cookbook author Béatrice Peltre tosses a couple of bunches into a lovely green soup.

Radish Leaf Soup

From “My French Family Table” by Béatrice Peltre

2 tablespoons butter

1 large shallot, finely chopped

1 celery branch, diced

1 garlic clove, minced

3 potatoes, peeled and diced

1 ripe Bartlett pear, peeled, cored and diced

3 cups water

2 cilantro sprigs, plus more for garnish

Sea salt and pepper, to taste

2 bunches radish leaves

6 small pink radishes, thinly sliced

Sea salt, to serve

Olive oil or herb-flavored olive oil, to drizzle

Cream, for richness (optional)

In a large pot, melt the butter over medium heat. Add the shallot and celery. Cook for 3 minutes, stirring occasionally; do not let the mixture brown. Add the garlic and cook for 1 minute. Add the potatoes and pear, and continue to cook for 5 minutes. Add the water and cilantro, and season with salt and pepper. Cover and simmer for 17 minutes. Add the radish leaves and cook for 5 more minutes.

Transfer the soup, a few cups at a time, to the bowl of a food processor and puree until smooth. Check the seasoning, and ladle into shallow bowls or soup plates. Top with slices of radish and a sprinkle of sea salt. You can add a little cream for richness, if you like, or flavored oil such as cilantro or parsley oil.

Note: Use a light chicken or vegetable broth instead of water for water for additional flavor. I added a couple of extra celery stalks, too.

Yield: 6 servings