Fronds You Can Eat

Find out which fronds you can eat to save money on produce and cut down on food waste.

Don’t toss your tops! When you bring home veggies and they have a leafy green bonus attached, don’t trash the tops—use them! You can cut down on food waste and save money on produce.

Watch: See how to make a veggie-packed salad


Radishes

Radishes

Radish leaves have a pungent and peppery flavor similar to arugula. A favorite in Asian cooking, they’re great in a stir-fry.


Fennel

Fennel

A staple of Greek cooking, fennel’s feathery green fronds have a bold anise flavor. Use a little as an herb to season fish or gazpacho.


Onions

Onions

Be sure to make use of the zesty green tops of mild spring onions—try them sautéed in a frittata or minced into a salad dressing.


Beets

Beets

Fans of chard will love beet greens, which have a similar earthy, mineral flavor. Slice them thinly and add to green salads.

Next: 5 Ways to Stop Wasting Food & Start Saving Money on Food »