[Sca-cooks] Sca-cooks Digest, Vol 33, Issue 55

Gretchen Beck grm at andrew.cmu.edu
Fri Jan 23 13:08:06 PST 2009

--On Friday, January 23, 2009 3:27 PM -0500 Gaylin Walli
<gaylinwalli at gmail.com> wrote:

> Rosemary or even celery
> (which people have suggested in the past) don't even come close to
> matching the taste of rue like radish greens do. Just remember to wash
> them carefully. I personally think of it as a bonus. Most people toss
> their radish greens without using them. This is the perfect way to use
> everything!

Radish greens -- spicy and yummy. As a teen, my mom used to cook these just
like mustard greens (right out of the garden). Make sure to chop very fine,
though, as these suckers are tough.

toodles, margaret

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