Radish leaves can be stirred and used for curries, soups and can also be added to other cooked vegetable preparations. Traditional North Indian cuisines like dal and kadhi often use these leaves. They can even be eaten raw in the form of salads and sandwiches.
Radish leaves are loaded with calcium, iron, folic acid, phosphorous, and vitamin C, which help manage many body functions. In addition, the high fiber of radish leaves helps relieve constipation. These leaves increase immunity, reduce fatigue, and act as a diuretic too.