gardenbetty.com
Cook leek tops as you would onions: tossed in oil over a medium flame until they’re soft and fragrant.
They have a strong, earthy flavor (not unlike carrots themselves) and can sometimes be substituted for parsley when you want to enhance a savory or umami flavor.
Cook them as you would a sturdy green like kale or collards. Their mild flavor makes them ideal for sautés, stir-fries, braises, and soups where they won’t overwhelm the rest of the dish.
You can eat the leaves of spring and summer radishes as well as winter radishes (like daikon, watermelon radish, or Black Spanish radish).
The leaves of the sweet potato plant are mild in flavor and abundant in summer. They can be harvested all season long while you wait for the tubers to mature.
gardenbetty.com