The Good Harvest Farm certified organic beetroot bunches are looking pretty impressive in our organic home delivery boxes this week. But we know that when you open your box, a lot of people won't know what to do with the leafy tops and will trim them off and chuck them in the bin.
The thing is, those leafy bits you just threw away? They’re just as tasty and nutritious as the veggie bottoms we all know and love!
So we’ve pulled together a quick guide to 5 leafy tops worth saving from the bin, plus a couple of extras for bonus points. Let’s get into it 👇
1. 🍃 Beet Greens
Beetroot bunches are possibly the most underrated leafy greens out there! Imagine a combo somewhere between spinach and silverbeet, and you've got a leafy green perfect for wilting into just about anything.
Don't know what to do with your beet leaves?
- A quick and simple pan-fry with garlic, olive oil and finished off with a squeeze of lemon juice
- Shredded and stirred through a risotto, pasta, omelettes or frittatas
- The make an excellent addition to juices and smoothies!
No need to overthink it - just cook them like you would any leafy green, they're that versatile and easy!
2. 🥕 Carrot Tops
Yes, you can eat these too! The taste has a really fresh 'parsley-meets-herbs' kind of profile - slightly bitter with a flavour that will keep you coming back for more.
Try carrot tops in these ways:
- Make a simple carrot greens pesto (with nuts, garlic and olive oil)
- Toss into soups and stews at the end of cooking (finely chopped like a leafy green herb)
- Finely chop and toss through grain salads and tabbouleh
Storage tip: If you’re not using them right away, chop them off the carrots and store the tops separately in a paper bag so they don’t go limp.
3. 🌱 Radish Tops
If you've ever touched radish tops, you'll know these sometimes get a bad rap for feeling a bit fuzzy, but we promise you, once cooked they mellow out nicely. The younger the radish, the more tender the greens.
Try them in:
- A fresh and punchy pesto with lots of lemon and sunflower seeds
- Roughly chopped and tossed through stir-fries or soups
- Your next smoothie (seriously!)
Quick note: radish tops can tend to wilt fast, so use them fresh if you can. Alternatively, wrap the leaves in some dampened paper towel and store in a paper bag in the fridge.
4. 🌿 Celery Leaves
We might sound crazy, but we reckon celery leaves are the best part of the whole plant! Despite their profound flavour profile, celery leaves are much more versatile than you'd first think. You might already be using these in stocks, but they’re also delicious raw when used sparingly. Think of them like a strong herb. Just be sure to use the inner, younger, softer leaves when eating raw for the best flavour.
Try them in:
- Potato salads or grain bowls
- Tossed into soups right before serving
- Dried and crushed into a seasoning
The leaves do have a very strong celery flavour, so go light at first and build up.
5. 🌼 Fennel Fronds
Feathery, fragrant and totally edible, fennel fronds are ideal for finishing a dish with a bit of flair.
Try them in:
- Salads (chopped finely like dill)
- Mixed into dressings or sauces
- Sprinkled over roasted veg or fish
They also make a great addition to a vinaigrette or yoghurt dip!
Special Mentions
Whilst these special mentions don't have 'tops' per se, we know you're still probably throwing away all the outer leaves. But you don't need to ditch nature's packaging in the bin!
🥬 Cauliflower Leaves
If you haven't tried eating cauliflower leaves yet you don't know what you're missing out on! Chop and roast them with a little oil and salt - they crisp up beautifully and develop caramelised edges that really lift any meal. Or slice them up and add to soups and stir-fries.
🫙 Cabbage Outer Leaves
These are a little tougher in texture, but are still very useful in the kitchen. Use them to top the jar when fermenting (hello, sauerkraut), or chuck them in a kitchen-scraps homemade stock for a delicious flavour profile.
Why should I bother? Can't I just keep chucking them in the bin?
Aside from being packed with nutrients, using the whole vegetable means less food waste and more value from your box. And using what you’ve got - cooking more creatively, and wasting less - just makes you feel good on the inside!
So next time you’re about to bin the leafy bits, pause for a sec. There’s probably a tasty use for them!
Got a go-to way to use your veggie tops? Tag us on Instagram and Facebook @goodharvestorganic.....we’d love to see what veggie tops you’re cooking in your zero-waste kitchen!
