Discover 13 root vegetables with edible greens that offer a nutritious and flavorful addition to your meals.


Root vegetables are commonly known for their nutrient-rich tubers, but did you know that their greens are also edible? Beet greens, turnip greens, radish greens, and carrot tops are just a few examples. These greens are not only packed with vitamins, minerals, fiber, and antioxidants, but they can also be used in various recipes like salads, stir-fries, and smoothies. Don’t discard the greens next time you buy root vegetables – explore their delicious flavors and boost your meals with added nutrition.

#1. Carrot Tops

The greens of carrots are rich in vitamin C, potassium, and calcium.For optimal storage, it is recommended to keep carrot tops separate in a cool, dry place to prevent moisture buildup and rotting.

Source: bobvila

#2.Sweet Potato Greens

Despite a slight bitterness, the mineral and vitamin-packed leaves have a pleasant taste that can be diminished by rinsing them with rice water.

Source: carousell

#3.Onion Greens

Known for their mild onion flavor, these greens are a popular alternative to scallions, adding a delightful boost to stews, soups, salads, and omelets.

Source: reddit

#4.Radish Tops

Radish greens offer a bold, peppery flavor that can be enjoyed raw or cooked, reminiscent of the taste of arugula.

Source: gardenerspath


The vibrant greens not only provide ample vitamin K but also deliver a zesty, slightly bitter taste that becomes milder when cooked. They can be used similarly to celery in various culinary preparations.

Source: silverfallsseed


Resembling a chubby carrot with a slightly bitter taste, arracacha is a versatile root vegetable that falls between celery and carrot in flavor. Its purple or yellow flesh can be used in meat dishes, salads, soups, stews, purees, or cheese.

Source: cultivariable


Ginger greens, with their sweet and peppery taste, are not limited to tea; they can be finely chopped and incorporated into various beverages. Steaming, sautéing, or boiling them enhances their flavor, making them a great addition to non-vegetarian dishes and soups.

Source: gardenersworld


Turnip greens are surprisingly flavorful and entirely edible, surpassing the nutrient density of turnip roots. They offer a wealth of minerals and vitamins and can be enjoyed in a similar manner to beet greens.

Source: allaboutgardening

#9.Turnip Rooted Celery

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

Source: gardenerspath


Daikon, a versatile winter vegetable, can be made more palatable by washing it with rice water before cooking. Its sliced greens lend a distinct flavor to salads, noodles, and sandwiches.

Source: experimentalfarmnetwork

#11. Leek Tops

Leek tops are not only delicious but also rich in fructans, a prebiotic fiber that promotes a healthy gut. They can be sautéed with peanuts and sesame oil, caramelized into onion jam, roasted, or stir-fried with pork, chicken, celery, and cashews.

Source: rhs

#12. Beet Greens

Beetroot can be consumed in its entirety, including the leaves, stems, and roots, both raw and cooked. The sautéed leaves and stems make a flavorful sandwich topping or salad addition, complementing the cooked beets.

Source: freepik

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