13 Root Vegetables That Have Edible Greens

Root vegetables are known for their nutrient-dense, underground tubers or bulbs, but did you know that many of them also have 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. Here are 13 root vegetables that have edible greens you may want to start incorporating into your meals:
13 Root Vegetables That Have Edible Greens
Not only are these greens packed with vitamins and minerals, but they are 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 buy root vegetables, don’t toss the greens! Give them a try and discover a new way to add more nutrients and flavor to your meals.

#1 Carrot Tops

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Carrot tops are not only a great source of vitamin C but also high in potassium and calcium. To avoid moisture buildup and rotting, it’s recommended to store carrot tops separately in a cool and dry place

#2 Sweet Potato Greens

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The leaves are packed with minerals and vitamins. They have a pleasant taste despite their slight bitterness, which can be eliminated by washing them with rice water.

#3 Onion Greens

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With their gentle onion taste, these greens are a popular substitute for scallions and can enhance the flavor of stews, soups, salads, and omelets.

#4 Radish Tops

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Radish greens pack a punch of peppery flavor that can be savored raw or cooked and may remind you of the bold taste of arugula.

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#5 Chicory

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Not only do the vibrant greens provide a rich source of vitamin K, but they also offer a zesty, bitter flavor that becomes milder when cooked and can be consumed in a similar way to celery.

#6 Arracacha

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With a bitter taste and a shape reminiscent of a chubby carrot, the arracacha is a root vegetable that falls somewhere between celery and carrot in flavor. Its purple or yellow flesh can be a versatile addition to meat dishes, salads, soups, stews, purees, or cheese.

#7 Ginger

Source: gardenersworld

Not just reserved for tea, ginger greens can also be finely chopped and incorporated into a variety of beverages. Their sweet and peppery taste is enhanced when they are steamed, sautéed, or boiled, making them an excellent addition to non-vegetarian dishes and soups.

#8 Turnips

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Surprisingly flavorful and entirely edible, turnip greens offer a treasure trove of minerals and vitamins that surpass even those found in the turnip root, similar to the nutrient density of beet greens.

#9 Turnip Rooted Celery

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the stems and greens are more flavorful and nutrient-dense than the bulbs. They can be a valuable addition to risottos, stocks, and soups, or combined with beans for a nutritious side dish.

#10 Daikon

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A versatile winter vegetable, the daikon, also known as the “big root,” can be made more palatable by washing it with rice water before cooking. Its sliced greens can add a distinctive flavor to salads, noodles, and sandwiches.

#11 Leek Tops

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In fact, the leek tops have pretty delicious and are also rich in fructans, a prebiotic fiber that ensures a healthy gut. There are numerous ways to enjoy leek tops, such as sautéing them with peanuts and sesame oil, caramelizing them into onion jam, roasting them, or stir-frying them with pork, chicken, celery, and cashews.

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#12 Beet Greens

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The beetroot is a vegetable that can be consumed in its entirety, from the leaves to the stem and root, both cooked and raw. The leaves and stems can be sautéed in olive oil and garlic and used as a sandwich topping, or added to salads along with the cooked beets.

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