Carrot greens & Co. - these vegetable leaves are edible and super healthy

We have long forgotten what our grandparents still knew: with many types of vegetables, it would be a shame to simply throw the green leaves onto the compost heap. The leaves are edible and taste really delicious. They are also rich in vitamins, trace elements and secondary plant substances. Kohlrabi leaves, for example, contain almost twice as much vitamin C as the tuber itself. They also contain chlorophyll. This green plant pigment converts sunlight into energy in the plant, enabling it to grow and thrive. Naturopaths have long relied on the green leaf pigment to aid detoxification. Conventional medicine is also currently researching the antioxidant and anti-inflammatory properties of chlorophyll. Vegetable leaves are not only healthy, they also give many dishes a special flavour in the kitchen. They can be chopped into a spicy pesto or blended into smoothies, for example. Chopped, they enrich salads or add a delicious flavour to stews. Vegetable leaves can also be steamed like spinach. You must try these vegetable leaves:

Kohlrabi

You can simply cook the leaves in soups or stews or sprinkle them chopped as a seasoning on top. Young, tender leaves also taste good raw in salads, while large leaves can be prepared like spinach. The leafy greens are a good source of vitamin C, iron, potassium, and beta-carotene. Taste? Kohlrabi leaves have a spicy flavor, with only a hint of cabbage. The more tender the leaves, the finer their aroma.

Carrots

The often lush green herb is rich in beta-carotene. You can add it to smoothies or use it to season dips or vegetable dishes. Also very tasty and healthy: a pesto made from carrot tops. If you like, you can also use the stems. They are particularly aromatic and just as nutrient-rich as the leaves. Taste? The flavor of carrot tops is reminiscent of parsley.

Fennel

With its relaxing essential oils, the green of fennel bulbs supports our digestion. It provides a lot of vitamin C and silica as nutrients. Taste? The fennel herb has a delicate dill note that fits perfectly in dressings or with pasta dishes.

Radish

The leaves of radishes, finely chopped, make a delicious salad. They contain mustard oil glycosides, which are considered a plant antibiotic. This helps to keep the body healthy. They also provide magnesium and iron. Taste? Radish greens have a slight spiciness. Its flavor is reminiscent of mustard and arugula.

Broccoli

Don't leave the little leaves behind. They provide plenty of beta-carotene, vitamin C, and potassium. In addition, they contain - just like broccoli - the healthy secondary plant substance sulforaphane. Sulforaphane is an effective antioxidant that protects our cells from the attacks of free radicals. Finely chopped, broccoli leaves taste great in salads or sprinkled over soups and vegetable dishes. Taste? They have a hearty flavor, but taste less cabbage-like than broccoli itself.

Celery

Whether it's leaf or root celery: Both vegetables' leaves are rich in beta-carotene and essential oils that can have a beneficial effect on our digestive system. Taste? The leaves of leaf celery are mild. They can be easily blended into smoothies or soups. On the other hand, the green part of root celery has a stronger and spicier taste - a good flavor enhancer for meat dishes or hearty stews.

Beetroot

The leaves of the red tubers are rich in vitamin C. You can prepare them like spinach: either briefly sauté in a pan or add them raw to salads or smoothies. Taste? Their flavor is mild and reminiscent of chard.