Last week at the Reston Farmers Market, I picked up a beautiful bunch of fresh radishes. After I got home, I searched the web: “are radish tops safe to eat?” Google replied: “Yes! Safe, and radish leaves are commonly eaten by many people around the world.” Next I asked Google: “What nutrients are in radish leaves?” Back came the reply from MedIndia: “Lots of calcium, vitamin C, beta carotene.” Great, I thought: “These radish leaves are real winners!"
For the very simple yet delicious recipe I created with my radishes and radish greens, see my blog post:
http://monamifood.wordpress.com/2013/09/18/can-i-eat-radish-leaves-yes-you-can-steamed-radish-greens-with-balsamic-vinegar/.
Like radishes, beets are a two-for-one vegetable. You can enjoy the beets and the greens too! Here's how: http://monamifood.wordpress.com/2011/06/05/can-i-eat-beet-greens-yes-you-can/.
But contrary to what it says in the new book, Root to Salk Cooking, just reviewd by the Washington Post at http://www.washingtonpost.com/lifestyle/food/review-root-to-stalk-cooking-by-tara-duggan/2013/09/16/a7ab8212-1b9f-11e3-8685-5021e0c41964_story.html, I would not eat carrot tops!
Per the New York Times, carrot tops are toxic: http://topics.blogs.nytimes.com/2009/07/13/the-toxic-salad/?_r=0.
So which source do you trust? Washington Post or New York Times?
