les radis et leurs fanes

The radish (Raphanus sativus) is an edible root vegetable from the Brassicaceae (Mustard) family, first cultivated thousands of years ago in China, then in Egypt and Greece. The genus name Raphanus means 'quickly appearing'--not a surprise, as radishes do germinate
quickly.

Radishes themselves offer a crisp texture and a pungent, spicy flavor which at first feels hot and then seems cool. There are a variety of shapes, colors and sizes of radishes, and types that grow in all seasons: spring, summer, fall and winter. Red and white radishes peak in the spring and are sold all year round. The elongated black radishes are available in the winter and early
spring. Daikons are another variety available all year round, used more often in Asian cuisine.

Throughout history, radishes and their greens have been used medicinally, as they contain sulfur-based chemicals that increase the flow of bile. This makes them beneficial for the liver and gall bladder. These sulfurous compounds, also present in other cruciferous vegetables, have anti-cancer properties. Radishes also contain raphanin, which supports thyroid function, as well as silicon for hair, skin and nails.

Now, why radish greens in particular? Radish greens contain about six times the vitamin C content that the roots offer. Greens are also a good source of calcium and phosphorus. The green leafy tops of radishes are entirely edible and impart a lovely peppery flavor to salads and dishes.
When buying radishes, look for bright, firm, well-formed radishes with unblemished surfaces. The tops should look fresh and perky. When you

get home, remove the tops and store these separately--you'll find your radishes keep better this way. Radish greens are edible, tasty, and nutritious! But the flavor can be strong, so use them sparingly at first. You may substitute them for arugula or mustard greens in recipes. Add fresh radish greens

Fou comme c'est nutritif ces fanes-là!! Ça me surprend toujours!!

Fanes bonnes à manger: radis, betteraves, carottes.... vous en connaissez d'autres?

céleri particulièrement, of course (d'ailleurs on attend toujours ton rapport sur le céleri au déshydrateur... ),fenouil ( ), navet, daïkon entre autres. ça me vient pas comme ça, mais voici un lien sur Wiki qui dit qu'il y a tout près d'un millier de verdure comestible (je vous dirai même pas que c'est en anglais, c'est carrément en latin! ): http://en.wikipedia.org/wiki/List_of_plants_with_edible_leaves

tiens, kelkun s'y connaît en fleurs comestibles ici et nous part un sujet?

Tiens pour le céleri, va voir là... Ça fait un moment que je l'ai fait l'article! ;)

http://crumendirastant.blogspot.com/2008/11/fanes-de-cleri-branche-quen-faire.html

Les fleurs comestibles... connaît pas vraiment!

tiens, je l'avais complètement raté celui-là. pourtant pas faute de l'avoir attendu! faut dire que fin-novembre....

mais ma question antique portait sur le sel de céleri que je fais uniquement avec les branches. il me semble que tu le faisais avec les fanes aussi, non?

c'est qui cette Omochakir? tu as été voir son site?

la suite est rendue là: https://alternativesante.superforum.fr/alimentation-naturelle-et-vivante-f1/site-d-oma-chakir-pruneaux-et-bananes-t584.htm