There are two kinds of radish leaves, one is the radish leaves after the radish grows and matures, generally called radish tassels, and the other is radish seedlings. Radish is cultivated by sowing. When radish seedlings grow to a certain extent after they are unearthed, farmers will clean radish seedlings at high density to facilitate radish growth. The cleaned radish seedlings are very fresh and tender, and the roots still contain radishes. There are many ways to eat these two kinds of radish leaves. If you are interested, I will provide you with a reference on how to eat radish seedlings. The first method: stir-fry radish seedlings, as fresh and tender as Chinese cabbage, not as bitter as mature radish cherry blossoms. Just simply wash it and fry it with garlic and dried Chili. You can also choose to blanch in water before frying to remove bitterness and taste better.