Cut radish stems and leaves from the root: Separate the top of the radish where the stem meets the radish root (the red or white part of the radish we typically eat). Once you've removed the stems and leaves, simply cut the radish leaves from the longer stems.
Wash radish leaves (sink option): Once you've removed the leaves from the stem, wash the radish leaves under running water, wiping dirt off with your hands.
Wash radish leaves (bowl option): Place radish greens in a bowl of water to let soak (about 5 minutes), then move them around with your hands lightly to remove excess dirt and debris.
Dry radish greens: After washing, lay the radish leaves flat to dry on a kitchen towel. This usually takes about 10 minutes. You can also bundle the leaves and hang them up to dry like herbs.
Store radish greens (refrigerator method): Place leaves stem down in a glass filled with water and store up to 2-3 days. The water will keep the leaves hydrated until you're ready to use them.
Store radish greens (freezer method): Wrap leaves in a damp kitchen towel and place them in an eco-friendly freezer bag and store them in the freezer for up to a month. To thaw, just remove from the freezer and thaw at room temperature. You may need to let them dry out a bit before using.