Radish Leaf (Mula Xaak-মূলা শাক)
Radish leaves are bright green, slightly coarse, and have a jagged or lobed edge. They grow in clusters at the top of the radish root and have a peppery, earthy flavor that is slightly milder than the radish itself. The leaves are tender when young but can become rougher and more pungent as they mature.
Rich in nutrients, radish leaves are a good source of vitamins A, C, and K, as well as calcium and iron. They are valued for their detoxifying and digestive properties, supporting overall health.
Radish leaves are versatile and can be used in a variety of dishes. They are commonly sautéed, added to soups, blended into pestos, or used in stir-fries. When cooked, they develop a milder flavor and a tender texture, making them a nutritious addition to meals.
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