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This thread relates to this one. Growing in the desert Southwest. http://mrssurvival.com/forums/index.php?showtopic=49595 Starting to harvest. The radishes turned out pretty good. Lot of different flavors. The big white ones were pretty strong. Supposedly the hotness has to do with the amount of water. I eat jalepenos like candy, but the big white ones were too hot for me to enjoy. They had a residual complex flavor mildly reminiscent of horseradish/wasabi. The red and the red/white tasted like normal salad radish. Some of the plants had a huge stalk, flowers, and the bulb was tiny. Do they use up the energy stores of the root bulb when they flower? We culled lettuce too. The book says to either pull the outer leaves or cut off the whole plant 1" above dirt and it will grow again. Also doing well are the "greens." Mustard greens, and several kinds of Kale. Mustard greens actually have a very interesting flavor but it's very strong. Best I could describe it was a buttery hot and a little bitter mustard. Too strong to add to a salad, IMO. The Kale was large red leaf, and was bitter. So I made a unilateral decision that they ain't goin' in the salad. So I go online and read a bit. It seems that they are closely related to broccoli and cauliflower, and should be cooked. Also says freezing kale makes it sweeter. So I read a bunch of recipes and decided on this amalgamation. heat olive oil. add minced garlic and minced onion when garlic browns, throw in the chopped kale and mustard greens add lemon and pepper (I used lemon-pepper, 'cause I had no lemons) simmer until they soften - about 5 minutes turn off heat, add red wine vinegar, toss and eat warm. Actually turned okay, but it's only been an hour. If I keel over dead in the next few hours - that's why. So what I get from it, is that the "greens" basically taste like **** when raw, but they are nutritious, so sauteing them and mixing with other stuff (potato, sausage, etc) is a good way to eat them without actually having to taste them. Like spinach, except I like spinach raw or wilted. My question is - of all the garden stuff, are there any greens that will make me sick? This is an experiment toward survival gardening, so I am interested in nutritional value over taste. I know that tomato plants are poisonous (nightshade family). I'm reading about the radish leaves as edible as well. http://www.washingtonpost.com/lifestyle/home/cooking-with-radish-leaves/2014/01/14/4f813ab0-7657-11e3-a647-a19deaf575b3_story.html Any simple post-apocalypse recipes for greens?