8 Lesser-known edible and nutritious plant parts
Many of us grow fruit and veg for their traditional yields that can be used in many dishes. However, a large number of edibles have parts that can be used as lesser known harvests, making sure you get the very most out of your plants and ensure a waste-free season. Take a look at these helpful pointers.
- Radish Pods
You might think that your crop has been ruined if radish plants are allowed to bolt, but if you are patient then you will be rewarded with the small crunchy pods that this edible produces in this state. They have a fantastic flavour and are great when added to stir fries.
- Beetroot Leaves
As you lift your prized roots from the ground are sure to save their leafy green tops, too. Beetroot leaves can be used in salads and have a wonderful, subtly sweet flavour. They are also bright and colorful which will make any dish look more inviting.
- Zucchini Flowers
If you fancy a different kind of harvest from your crops then Zucchini flowers are an excellent one to try. Often used in Italian cooking, these flowers will transform your cooking from ordinary to refine. Cook them in batter as soon after picking as possible.
- Raspberry Leaves for Tea
Their juicy red berries may be incredibly inviting, but the leaves of raspberry canes can also be picked and strained. Doing so makes a refreshing and calming cup of tea and is an incredibly inventive way to create even more harvests.
- Coriander Flowers
If you’re looking for a decorative garnish on any dish of your choice, then coriander flowers will certainly do the trick. They can also be added to salads for their subtle flavour. Alternatively, leave the flowers on and wait for the flavorsome seeds that really pack a punch of taste.
- Carrot greens
Did you know that carrots are related to parsley? Due to this family connection, the feathery tops of this root can also be eaten in a variety of ways. Add them to soups and stocks for depth of flavour or consider sautéing with a little bit of garlic and olive oil for a different version of fresh greens.
- Turnip Greens
Make good use of the whole of this edible by cutting away the leaves and using them in your cooking. They are a great source of Vitamin A which is essential for maintaining healthy hair and skin. The tops have a sharp, spicy flavour and to avoid any bitterness try blanching them before consumption.
- Sweet Potato Leaves
Used in the same way as spinach, sweet potato leaves may a tasty and nutritious picking from planter matter that you might have otherwise disposed of or composted. Briefly boiling the foliage in a little bit of water will remove any toughness or bitter taste. They are also packed with goodness, containing high levels of vitamin A and C and plenty of antioxidants.