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.
Radish leaves have a pungent and peppery flavor similar to arugula. A favorite in Asian cooking, they’re great in a stir-fry.
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.
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.
Fans of chard will love beet greens, which have a similar earthy, mineral flavor. Slice them thinly and add to green salads.