Living and eating a Nutritarian lifestyle is an adventure in culinary experimentation and trying things you may never have thought of eating.
We read recently about the treat of eating the tops of some of our favorite root vegetables. Beet greens have been touted as excellent salad additions and are not a surprise to us; a couple greens we’ve always tossed in the compost are now a fun addition to salads, soups and dishes.
Carrot tops–no, not red heads–the actual green lacy fringe at the top of the root are considered edible. The greens of a carrot contain six times the amount of vitamin C as the root. They are also a great source of calcium and potassium. The high potassium content in the carrot greens can give them a strong crisp pungent flavor. Carrots are in the same family as cumin, cilantro and parsley, and if harvested at the right time of tender youth, the greens of a carrot taste much like parsley. Use these delicate leaves in salads, soups and as garnish.
Radish greens actually contain more Vitamin C, protein and calcium than their spicy crisp roots. Radish tops are best fresh. If you can get radishes from a farmers market or garden you can clean the whole plant up and store the greens as you would any other salad greens. The peppery flavor of these leaves is a lively addition to a salad and pairs quite well with kale. Enjoy them crisp and fresh in a salad or in soups or sautés.
We were pleasantly surprised by the depth of flavor these greens add to soups, salads and savories and think it is so worth seeking them out when they are in season. Being able to utilizing a whole plant to create delicious nutrition-packed food is a delight and a simple treat. We encourage you to keep those tops and try something new.