Do Not Throw Away Vegetable Tops
Many people cut off the leafy tops from vegetables and throw them straight into the bin. In many cases, that is unnecessary. Several types of vegetable tops are edible and can add freshness, texture and flavor to everyday cooking.
Vegetable tops can be used in pesto, salads, soups, sauces, omelets, warm side dishes and even herb oils. They are also a simple way to reduce food waste and get more out of the produce you already buy.
However, not all tops are safe to eat. Some are excellent in the kitchen, while others should be avoided completely.
Which Vegetable Tops Can You Eat?
Carrot Tops
Carrot tops have a green, herbal and slightly bitter flavor. They work well in pesto, chimichurri, gremolata, herb butter, soups and broths.
A simple way to use carrot tops is to blend them with olive oil, lemon juice, garlic, nuts or seeds and grated cheese. The result is a rustic green pesto that pairs beautifully with pasta, grilled vegetables, fish, chicken or boiled new potatoes.
Radish Greens
Radish greens have a fresh, slightly peppery taste. Young, tender leaves can be used raw in salads, while larger leaves are often better cooked.
Try sautéing radish greens quickly with olive oil and garlic, folding them into an omelet or blending them into pesto. Their natural sharpness works especially well with mild ingredients such as potatoes, eggs, cream cheese, crème fraîche and yogurt-based sauces.
Beet Greens
Beet greens are one of the most useful vegetable tops in the kitchen. They can be cooked much like spinach or chard.
Use them in pies, pasta dishes, soups, stir-fries or as a warm side dish with olive oil, lemon and salt. The stems are also edible, but they usually need a little longer cooking time than the leaves. Chop the stems finely and cook them first, then add the leaves at the end.
Beet greens contain oxalic acid, like spinach and rhubarb. For most people, this is not a problem in normal amounts, but anyone who has been advised to limit oxalic acid should be cautious.
Fennel Fronds
Fennel fronds are the soft, feathery green tops of fennel. They have a mild flavor of anise and licorice and can be used like a fresh herb.
They are excellent with fish, seafood, potato salad, cold sauces, salads and grilled vegetables. Fennel fronds work especially well with lemon, olive oil, yogurt, salmon, shrimp and new potatoes.
Turnip and Swede Greens
The leafy tops of turnips and swedes can also be used in cooking, especially when the leaves are fresh and tender. They often have a stronger, slightly peppery flavor and are usually best cooked.
Sauté them with garlic, add them to soups or stir them into stews. Use them where you would normally use kale, spinach or chard.
Vegetable Tops You Should Not Eat
Some leafy tops should not be used in cooking.
Potato Tops
Potato tops should not be eaten. The green parts of the potato plant can contain solanine, a natural toxin that may cause nausea, vomiting, diarrhea and other symptoms if consumed in larger amounts.
Rhubarb Leaves
Rhubarb stalks are commonly used in cooking and baking, but the leaves should not be eaten. Rhubarb leaves contain high levels of oxalic acid and should be avoided.
Tomato Leaves
Tomato leaves are sometimes used in very small amounts by professional chefs for aroma, but they are not something I would recommend for everyday home cooking. For safe and simple cooking, choose well-known edible tops such as carrot tops, radish greens, beet greens and fennel fronds.
How to Store Vegetable Tops
Vegetable tops are more delicate than the root or bulb itself and wilt quickly. Cut the tops off when you get home, especially from carrots, beets and radishes. Store them separately in the fridge, preferably in a bag or container with a slightly damp piece of kitchen paper.
Always wash vegetable tops thoroughly before using them. Soil, sand and small insects can easily hide between the leaves. Remove any yellow, damaged or wilted parts.
Easy Ways to Use Vegetable Tops
Make Pesto
Blend carrot tops, radish greens or fennel fronds with olive oil, lemon juice, garlic, nuts or sunflower seeds. Add parmesan or another aged cheese for more depth and richness.
Sauté Them Like Spinach
Beet greens, turnip greens and swede greens are delicious when quickly sautéed with olive oil, garlic, salt and lemon.
Add Them to Soup
Vegetable tops work well in green soups, potato soup, vegetable broth and blended spring or summer soups.
Use Them as a Fresh Topping
Finely chop tender fennel fronds, radish greens or carrot tops and sprinkle them over salads, boiled potatoes, fish or grilled vegetables.
Make Herb Salt or Green Oil
Dry the tops gently and mix them with salt, or blend fresh tops with oil and strain into a green herb oil.
What to Drink with Green, Herbal Flavors
Vegetable tops often have herbal, peppery or slightly bitter notes. Fresh drinks with good acidity usually work best.
With dishes made from carrot tops, fennel fronds or radish greens, choose a crisp white wine such as Sauvignon Blanc, Grüner Veltliner or Albariño.
For beet greens and warm dishes with garlic or olive oil, a light red wine with fresh fruit can work well, such as Pinot Noir or Gamay.
For a non-alcoholic pairing, try lemon water with herbs, mint iced tea or a fresh apple must with good acidity.
Simple Recipe: Carrot Top Pesto
Ingredients
1 bunch carrot tops
100 ml olive oil
1 small garlic clove
50 ml sunflower seeds, almonds or pine nuts
50 ml grated parmesan or another aged cheese
1–2 tbsp lemon juice
Salt and black pepper
Method
Wash the carrot tops thoroughly and remove any coarse stems. Blend the tops with olive oil, garlic, seeds or nuts, cheese and lemon juice. Season with salt and black pepper. Add more olive oil if you prefer a looser texture.
Serve with pasta, grilled vegetables, fish, chicken or boiled new potatoes.
