Don’t throw these vegetable tops away

2016-11-24 06:01
PHOTO: supplied Broccoli leaves can be a healthy addition to a salad.

PHOTO: supplied Broccoli leaves can be a healthy addition to a salad.

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DON’T throw out those vegetable tops, they are nutritious and edible, full of fibre and contain valuable vitamins, calcium and other nutrients.

Radish tops - they don’t seem very appealing, being tough and rather grubby looking. In fact, they have the same peppery taste that radishes have and washed and mixed with salad are a spicy addition to the salad.

Sweet potato greens - fry them and they taste just like spinach. You can also shred them and add to soup, or to a vegetable smoothie. These greens, according to Hort Science, have “four times more vitamin B6, five times more vitamin C and almost 10 times more riboflavin than sweet potatoes.”

Beetroot greens - you can harvest the greens from your beets any time if you are growing them in the garden. This does not hinder their growth. Cook them like Swiss chard, steamed or blanched in a pot of boiling water (don’t overcook). Dry them off a bit, then fry in a pan of butter, and add finely chopped garlic and a few chopped chillies. Full of iron, calcium and magnesium.

Carrot tops - because carrot greens taste bitter, people believe they are poisonous. They are not, and are a great standby when making pesto and salads. They are worth considering because they are full of chlorophyll, potassium, vitamin K and six times more vitamin C than the roots themselves.

Broccoli leaves - steamed, sauteed and/or grilled are all tasty ways to prepare broccoli leaves. They taste like the florets themselves and you can use the young leaves in salads and the bigger ones in soups and stews. - All4Women.


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