Cooking with leaves: simple recipes using garden “waste”

When we think about harvesting from the garden, we often think of the vegetables themselves: the straight carrots, the crunchy radishes, the round beets. But what do we do with the leaves, the stems, the tops? Too often, they end up in the compost… even though they are not only edible , but delicious and full of nutrients !

In this article, we invite you to rediscover this green “waste” from the garden and give it a place in your kitchen. 🍽️🌱

🌿 Why cook the tops?

• Reduced food waste : every part of the vegetable is used.

• Economy : you cook more with what you already have.

• Nutrients : Many leaves are rich in iron, calcium, and antioxidants.

• Flavor : Some bring a nice bitterness or a peppery touch to dishes.

🥕 What leaves can we eat in Quebec?

Here are the most common ones in vegetable gardens and farmers' baskets here:

• Carrot tops : fresh, slightly bitter taste, perfect in pesto or broth.

• Radish tops : a little peppery, delicious sautéed or in an omelet.

• Beetroot leaves : taste reminiscent of spinach, excellent sautéed.

• Turnip tops : a more pronounced taste, to be cooked like kale.

• Celeriac leaves : ideal for flavoring a soup or stew.

• Outer leaves of cabbage and broccoli : rich and tasty, often overlooked.

⚠️ Caution: Some leaves, such as those of tomatoes, potatoes, or rhubarb, are toxic . Never eat them.

🍽️ 3 simple recipes for cooking greens

1. Carrot Top Pesto

• 2 cups washed carrot tops

• 1 clove of garlic

• ⅓ cup sunflower seeds or walnuts

• ½ cup olive oil

• 2 tbsp nutritional yeast or parmesan cheese

• Salt and pepper

Blend all ingredients until smooth. Perfect on pasta, pizza, or as a dip!

2. Sautéed radish and beet tops

• 1 onion

• 2 cups chopped greens (radish, beet, or a mix)

• A drizzle of olive oil

• Salt, pepper, lemon juice

Fry the onion, add the greens, and sauté for 2-3 minutes. Season and add a little lemon for freshness!

3. Homemade broth with leaves

• Carrot tops, celeriac, turnips…

• 1 onion, 1 carrot, 1 celery stalk

• 1 bay leaf, pepper, dried herbs

Add everything to a large pot with 6 cups of water. Simmer for 1 hour, strain, and you have a tasty, zero-waste broth!

💡 Storage tip

The leaves wilt quickly. If you can't cook them right away:

• Store them in a damp cloth in the fridge (max 3-4 days)

• Chop them up and freeze them to add to soups or green smoothies

• Dehydrate and powder them for a homemade green boost

And if you want more…

At Simplitude, we also have spices and powdered broth bases to spice up your homemade dishes. We love combining them with greens for simple, economical, and locally sourced recipes!

Bottom line : cooking with greens is good for the planet, your wallet, and your plate. And it's especially satisfying to turn what you would have thrown away into a delicious meal.

Do you have any recipes using greens? Come and share them in our Facebook group “Local, eco-friendly, cheap – Tips and advice” , we love to hear your ideas!