The Urban Patch

When growing root vegetables in your urban garden, it’s easy to focus only on the roots. We plant, we water, we cheer as those bright bulbs push through the soil… and then all too often, we chop off the tops and toss them in the compost. But here’s the secret: beetroot tops, radish greens, and carrot tops are just as delicious and nutritious as the roots themselves. Don’t waste them – eat your root veggie greens!

Beetroot Tops: Sweet, Tender, and Versatile

Beet greens are tender, slightly earthy, and packed with nutrients. They’re like a cross between spinach and chard – perfect for sautéing with garlic and olive oil, tossing into soups, or adding raw to salads. Using beetroot leaves in your cooking is a great way to reduce food waste while adding vibrant colour and flavour to your meals.

Radish Greens: Peppery Punch

Radish leaves have a mild, peppery bite that works brilliantly in salads, stir-fries, or homemade pesto. Using radish tops in your kitchen adds a nutrient-rich, slightly spicy flavour that complements roasted meats or grain bowls. Eating radish greens is an easy way to get extra vitamins and minerals from your homegrown veggies.

💡Urban Patch tip – older radish greens can get a little spiky to handle (you’ll see what I mean). They’re still great to eat though – just cook ’em up first.

Carrot Tops: More Than Just Garnish

Carrot tops are often the most overlooked of all. Their subtly grassy, herbaceous flavour works beautifully in pesto, chimichurri, or even green smoothies. Lightly wilt them into stir-fries, toss them through pasta, or blend into sauces – using carrot leaves is a simple way to maximise your harvest.

Tips for Cooking with Root Vegetable Leaves

• Wash thoroughly: Soil hides in the fronds, so rinse well.
• Use quickly: Greens wilt fast, so cook or eat within a day or two of harvest.
• Mix and match: Combine tops from different root vegetables for a vibrant leafy medley.

Next time you harvest beetroot, radishes, or carrots, think twice before tossing those leafy tops. Using root vegetable greens is tasty, sustainable, and a great way to get more from your urban garden while you’re waiting for the root bulbs to finish growing. Your salads, stir-fries, and taste buds will thank you!