Unnecessarily, kohlrabi leaves, carrot greens and the like always end up in the garbage. Many people have no idea what they are missing! We give tips for sustainable cooking and explain which vegetable greens you can use without hesitation.
The green of certain vegetables is edible, especially root and tuber vegetables. Whether finely chopped, pureed, fried or steamed, the stems and leaves can be used in many ways, just like kitchen herbs. In addition to their spicy taste, they contain many healthy ingredients that even outperform the rest of the plant.
When buying vegetables, you should always look for organic quality. Other vegetables are often sprayed and have high pesticide residues. This is more harmful to health than beneficial.
These stems and leaves provide a great aroma in delicious dishes:
The taste of carrots is reminiscent of the sweetness of carrots and the appearance of parsley. Fresh it can also be processed like parsley, for example to cook a vegetable broth or herb sauce. If uncooked, it makes a great topping for salads and soups like our coconut-carrot soup with ham.
As an ingredient in the smoothie, the carrot green provides us with lots of energy and vitamins. For a mango smoothie with carrot green you need: 200 ml water, 75 g baby spinach, green from 2 small carrots, 1/2 orange, 1/2 mango, 1/2 banana and 1 teaspoon linseed oil. Put all ingredients in the blender, puree and enjoy.
For our spring salad with cheese cake and kohlrabi pesto, the kohlrabi leaves are used several times: not only in pesto but also in a hearty cheese soufflé. A nice recipe that is suitable for vegetarian cooking for guests
3. Radish leaves - green spice
Even the leaves of radishes are far too good to throw away. They taste spicy and hot, almost like rocket, and are extremely green in colour. Stems and leaves can be used like fresh herbs, for example to cook a lettuce soup with radish green and veal dumplings or to refine a kiwi-radish smoothies. You can also create a great aroma by deep-frying the radish leaves.
Because of the fine hairs, the radish leaves are not popular with everyone. The young leaves of the beetroot are a tasty alternative.
In addition, the leaves score points with important nutrients: among other things, they contain seven times the amount of calcium from the beet as well as two thousand times the amount of vitamin K. So more of that from now on!
If you would like to cook with fennel green, you should definitely try these recipes: fine potato-fennel soup with prawns and hearty fennel mince pasta.
The leaves can also easily be used to make a piquant celery salt. For a small amount you need 1 teaspoon salt of your choice and 10 g celery leaves. Wash the latter, chop a little and dry in the oven at 80 °C (circulating air) for about 20-30 minutes. Then grind very finely and mix with the salt. The salt is suitable for seasoning stews and potato dishes.
This is the right way to store kohlrabi leaves and co:
You should remove the vegetable greenery immediately after shopping, because it draws a lot of moisture from the remaining part, which makes it shrivelled. The kohlrabi leaves and the other greenery can simply be carefully twisted off. Afterwards, you should clean the kohlrabi dry and store it in the fridge, wrapped in plastic - preferably in plastic bags or plastic boxes. If the green is a bit dry, you can also wrap a damp paper kitchen towel around it. This way it will keep for about a week.
Keep your hands off these leaves!
Not all plant leaves are suitable for consumption. Some are more harmful to health than the green of rhubarb and paprika. They contain a high concentration of substances such as oxalic acid and solanine, which can cause headaches or sleep disorders.