Edible Vegetable Leaves: How to Cook Celery Tops, Carrot Greens & Other Super Greens
Edible Vegetable Leaves: How to Cook Celery Tops, Carrot Greens & Other Super Greens
Most of us toss the tops of carrots, celery, radishes, and other vegetables without realizing they’re edible, delicious, and highly nutritious. Using vegetable leaves reduces food waste, supports a sustainable food system, and adds exciting new flavors to your kitchen.
Here’s your complete guide to edible vegetable leaves — from celery leaves and carrot greens to sweet potato and pumpkin leaves — with flavor notes and cooking tips.
Are Celery Leaves Edible?
Yes! Celery leaves have a fresh, herbal flavor with a slightly bitter bite. They’re richer in vitamin C, calcium, and potassium than celery stalks. Add them to soups, salads, smoothies, and pestos. Pair with dill, white pepper, garlic, or lemon juice for brightness.
Cooking Carrot Tops & Radish Greens
- Carrot Greens — Earthy, slightly bitter, and herbal. Blend into pesto with garlic, olive oil, and lemon zest or toss into soups and stir-fries.
- Radish Greens — Peppery and spicy. Add to stir fry, soups, or sauté with garlic and olive oil. Rich in vitamins A, C, and K.
Beet, Broccoli & Turnip Leaves
- Beet Greens — Sweet and earthy when cooked. Sauté like spinach with olive oil and garlic or add to pasta. High in iron and magnesium.
- Broccoli & Cauliflower Leaves — Mild, slightly sweet, and tender. Use in soups, curries, or stir-fry with soy sauce and sesame oil.
- Turnip Greens — Sharp, peppery, and robust. Cook like collards with smoked paprika or cayenne for bold flavor.
Sweet Potato & Pumpkin Leaves
- Sweet Potato Leaves — Mild, spinach-like, slightly sweet. Steam, sauté, or add to soups and stews with coconut milk and ginger.
- Pumpkin & Squash Leaves — Earthy, slightly sweet, and fibrous. Common in African cooking; boil or sauté with onions, garlic, and curry powder.
How Eating Veggie Tops Helps the Planet
Every part of a plant requires water, energy, and labor to grow. Using the edible leaves reduces food waste and supports a low-carbon, local food system. Buying vegetables with their leaves at farmers’ markets helps you eat fresher and support small farmers.
⚠️ Safety note: Not every vegetable leaf is safe. Potato and tomato leaves contain solanine and are toxic — never eat them.
Cooking Inspiration from African Kitchens
African cuisines have long celebrated leafy vegetable tops. Explore these recipes on our blog:
🌿 More African Leafy Recipes
Did You Know?
Celery leaves contain more vitamin C and calcium than the stalks. Carrot greens are completely safe to eat when cooked — contrary to popular myth. Using these overlooked greens helps cut food waste and adds fresh flavor to your meals.
