Broccoli Leaves

broccoli leaves are edible and very nutritious, they contain considerable amounts of Vitamin A, they have a mild, earthy taste and can can be eaten raw, boiled or steamed just like cabbage.

Cauliflower Leaves

Select the smaller leaves growing between the main leaves and the florets, add them to curry, or boil them with cabbage. Its also a good idea to cut out the stem before cooking.

Onion Tops

Onion tops are great, boiled or fried, they can also be chopped thinly to make a fine garnish for baked potatoes or added to pasta or pizza.

Radish Leaves

The leaves of the radish are even more nutritious than the radish itself.

they should never be thrown away. Radish leaves are packed full of vitamin C, calcium, protein and folic acid. Boil, steam or simply add them to power up a salad.

Beetroot Leaves

Beetroot leaves are very healthy and very tasty, full of manganese, potassium and antioxidants, rich in vitamin C, vitamin A, B6, E. The leaves are great for regulating blood pressure. Simply boil or steam.

Brussel Sprout Leaves

Absolutely delicious. They contain vitamin C and vitamin A, and considerable amounts of magnesium. Boil, steam or cut them thinly and fry them in olive oil with salt, pepper and garlic.

Carrot tops

All them carrots we buy at the market sometimes have their top feathery leaves already cut off, but the truth is the green tops of the carrot are as nutritious as the carrot itself.

Eaten raw they can taste bitter, try them fried in olive oil, or used as a soup stock.