Ever thought of eating these?
Don’t throw out your carrot tops! They are extremely nutritious and go well on sandwiches and in mixed salads in small quantities and more generous quantities fit nicely into lasagna, as well as in stir fry. Carrot greens may also be dried and crumbled for use as a seasoning herb.
Radish greens, according to the linked website, are full of vitamins A, C, and B and complement mixed vegetable soups and stir-frys. They cook quickly! Young and tender leaves are suitable for salads.
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