That Are Edible Greens
Root vegetables are known for their nutrient-rich, underground tubers or bulbs, but did you know that there are many other edible greens? Beet greens, turnip greens, radish greens, and carrot tops are just a few examples of delicious and nutritious greens that are often discarded. 13 Edible Greens You Can Start Adding to Your Diet: Not only are these greens packed with vitamins and minerals, they're also a great source of fiber and antioxidants. And the best part? They can be used in a variety of recipes, from salads to stir-fries to smoothies. So the next time you're shopping for root vegetables, don't throw away the greens! Try them out and discover a new way to add more nutrients and flavor to your meals.
1 Carrot Tops
Carrot tops are an excellent source of vitamin C and are high in potassium and calcium. It is recommended to store carrot tops separately in a cool and dry place to avoid moisture and rotting.
2 Sweet Potato Greens
The leaves are packed with minerals and vitamins. Although slightly bitter, they have a pleasant taste, which is removed by washing them with rice water.
3 Onion Greens
With their mild onion flavor, these greens are a popular substitute for scallions and can enhance the flavor of stews, soups, salads, and omelets.
4 Radish Tops
Radish greens can be eaten raw or cooked to have a peppery flavor and remind you of the bold flavor of arugula.
5 Chicory
Vibrant greens not only provide a rich source of vitamin K, but they also provide a delicious, tangy flavor that softens when cooked and can be consumed like celery.
6 Arracacha
With a bitter taste and a shape reminiscent of a plump carrot, Arracacha is a root vegetable that falls somewhere between celery and carrot in flavor. Its purple or yellow flesh makes a versatile addition to meat dishes, salads, soups, stews, purees, or cheese.
7 Ginger
Not just reserved for tea, ginger greens can be finely chopped and added to various drinks. Their sweet and peppery flavor intensifies when they are steamed, sautéed, or steamed, making them a great addition to non-vegetarian dishes and soups.
8 Turnips
Amazingly flavorful and completely edible, turnip greens provide a treasure trove of minerals and vitamins that even surpass those found in turnip root, and are similar in nutrient density to beet greens.
9 Turnip Rooted Celery
Stems and greens are more flavorful and more nutritious than bulbs. They can be a valuable addition to risottos, stocks, and soups, or paired with beans for a nutritious side dish.
10 Daikon
A versatile winter vegetable, daikon, also known as "big root," is best flavored by washing it in rice water before cooking. Its chopped greens can add a unique flavor to salads, noodles, and sandwiches.
11 Leek Tops
In fact, leek tops are very tasty and rich in fructans, a prebiotic fiber that ensures a healthy gut. There are many ways to enjoy leek tops, such as sauteing them with peanut and sesame oil, caramelizing them in onion jam, grilling them, or roasting them with pork, chicken, celery, and cashews.
12 Beet Greens
Beetroot is a vegetable that can be eaten cooked and raw, from the leaves to the stem and root. The leaves and stems can be sauteed in olive oil and garlic and used as a sandwich topping or added to salads with cooked beets.
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