In the Food Education lesson, we learned how to make pickled turnip greens by using the leaves of white radishes. Usually, this dish is made by salted mustard. However, we replaced salted mustard with the remaining leaves of white radishes, in order to fully utilized the plants we have taken from the nature. First of all, we needed to separate the leaves from the white radish and washed away the dirts on leaves. All of the students worked together to rinse the leaves by using the natural spring coming from Yangmingshan’s water source. After cleaning the leaves, we have to chop the leaves into smaller pieces, then gathered all of the them into a big bowl. Next, we added some salt and rubbed the leaves continuously to squeeze out the water in the leaves. After rubbing the leaves, the initial three big bags of leaves have now turned into a bowl of delicious pickled turnip greens. The teacher also told us that it will taste even better if we place them at low temperature for a day.
Washing the leaves
Cutting the leaves to make pickled turnip greens
<Pictures taken by Grass Hope Taiwan Foundation and Earth's Children>