10 Commonly Discarded Edible Greens to Use in the Kitchen

It’s remarkable how many leafy greens end up in the compost bin simply because we’re not used to cooking with them and don’t know how nutritious or useful they are in the kitchen.

This blog focuses on 10 of the most commonly discarded greens, many of which come from common vegetables you’re probably already buying or growing. The goal is to give you practical ideas for using them, because cooking with these greens is an easy way to get more fresh food from the same harvest, reduce food scraps, and lower your carbon footprint. It’s also important to understand why people tend to skip these greens, so we can clear up myths or misunderstandings around their usefulness and start seeing them as valuable ingredients instead of waste.

 

1. Carrot Greens

Carrot greens are the leafy tops attached to new carrots, and they’re completely edible. Many people avoid them because they assume they’re bitter or unsafe, but while they do have a slightly herbal bite, they mellow out when cooked or blended. The best part is that carrot greens work beautifully in pestos, sauces, or chopped into soups, though they’re not the best raw.

2. Beet Tops

Beet tops are one of the most commonly discarded leafy vegetables, even though they’re full of flavor. Traditionally, they were cooked along with the beetroot, but these days, people tend to focus only on the root and toss the leaves without a second thought. That’s a shame, because beet tops soften nicely when sautéed, cooked with garlic and olive oil, or added to eggs for a simple omelet. 

3. Radish Greens

Radish greens come from the tops of radishes, another root crop whose leaves are often ignored. They’ve long been used in soups and rustic dishes, but people usually avoid them because of their fuzzy texture and peppery flavor when raw. Once cooked, radish greens become much milder and easier to enjoy.

4. Broccoli Leaves

Broccoli leaves grow along the stalk of the plant and are just as edible as the florets, but many people don’t use them simply because they don’t realize they’re meant to be eaten. The leaves have a mild flavor, somewhere between kale and cabbage, and go great in stir-fries, soups, or roasted as chips.

5. Cauliflower Leaves

Cauliflower leaves are the thick green tops that surround the head and have traditionally been cooked in stews and slow-cooked dishes where their texture softens. Most people toss them because they look tough compared to the florets, but once sliced and cooked, they become tender and flavorful.

6. Sweet Potato Greens

Sweet potato greens come from the vines of sweet potatoes and are widely eaten in many parts of the world, even long before the root became popular. Many gardeners don’t realize the leaves are edible, so they’re often discarded during pruning. The greens cook quickly and have a mild, spinach-like taste that works well in omelets, stir-fries, or sautéed dishes.

7. Pumpkin and Squash Leaves

Pumpkin and squash leaves, especially the younger ones, are edible but often skipped because of their prickly texture and unfamiliarity. Once cooked, the texture softens, and the flavor becomes surprisingly delicate. Also, removing the tougher stems helps get the best results in the kitchen.

8. Turnip Greens

Turnip greens are the leafy tops of turnips, another classic example of edible green tops from root vegetables. People often avoid them because of their bitterness when raw, but once cooked, they develop a deeper, more balanced flavor.

9. Celery Leaves

Celery leaves are often treated like waste, even though they’re full of flavor, because most people focus on the crunchy stalks and toss the leaves without thinking. Traditionally, they were used like fresh herbs to add depth to soups and sauces. You can also chop them into salads, blend them into sauces, or use them to finish dishes.

10. Kohlrabi Greens

Kohlrabi greens are the leafy tops attached to the kohlrabi bulb, and they’re completely edible. Because kohlrabi itself is less familiar, the leaves are often thrown away by default. These greens cook similarly to collards or kale and hold up well to heat.

Final Thoughts

It’s a shame that even with all the knowledge and technology we have today, we’re still discarding greens that are nutritious and delicious just because they’re not as popular. Using these leafy vegetables is a great way to extend your harvest, and some of them can even regrow after being cut since the roots continue to grow underground!