I found this web site by accident!
http://extension-horticulture.tamu.edu/extension/newsletters/vpmnews/apr02/art4apr.html
Thank you very much for this. A great listing. We are frequently eating turnip greens and beetroot tops. Some of the brassica have such thick stems, that it is worthwhile peeling them and slicing the insides and cooking like kohlrabi.
I had never thought of eating bean leaves. Because the plants need all their leaves in order to produce good bean pods? Carrot foliage. Certainly did not know this was edible.
Parsley root yes, but on ordinary parsley it is very small and fiddly to clean. Growing Hamburg Parsley means that the roots are of a decent size (approaching parsnip) and the leaves are a decently flavoured flatleaf parsley as well.
Watermelon rind is a bit of a misnomer. It is the green layer just underneath the rind that can be used as a cucumber substitute and is often pickled in the USA.
Thank you for a very informative article Longalot.
Thanks for posting this longalot :)
QuoteSome of the brassica have such thick stems, that it is worthwhile peeling them and slicing the insides and cooking like kohlrabi.
I always enjoy the stem of broccoli, peeled. I don't know why but I think I prefer it to the green flowery bit!
Very interesting. I eat radish leaves and will try beetroot leaves this year.
My favourite part of cabbage, cauliflower, etc has always been the thick stem, peeled and grated. You can add it to coleslaw if you don't have any white cabbage.
I have tried the following, and it really is very nice:
PEA-POD SOUP
500g/1 lb pea pods, topped and tailed
15g/½ oz butter
30ml/2tbls chopped onion
3-4 large outside lettuce leaves
850m;/1½ pint chicken stock
150ml/5fl oz thin cream
salt and freshly ground pepper
croutons or finely chopped chives
1. Melt the butter in a large saucepan over a very low heat, and the chopped onion, cover and leave them to sweat for 8-10 minutes. Do not allow the onions to brown.
2. Add the pea-pods, lettuce leaves and stock to the pan and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes, or until tender.
3. Puree the mixture in a blender. To serve the soup hot, return it to the saucepan, season with salt and pepper, add the cream and reheat it without boiling. Served in warm bowls with croutons.
4. To serve cold, chill the soup in the fridge for 2 hours, then skim off any fat. Divide the soup between bowls, swirl a little cream into the top of each bowl of soup, sprinkle with chopped chives and serve.
valmarg
I hate the stem of brocolli, I always find it so annoying how much has to be thrown away from shop bought stuff.
I grew some baby carrots and found the foliage very nice I ate the plants whole but when they get bigger I find the leaves are rather tough and hairy.
My latest thing is juicing all my beetroot stalks and adding them to apples etc. Tastes amazing.
Sounds lovely Sawfish.
I think I read on this forum about someone that ate horseradish leaves. Apparently you cook them as you would cabbage leaves.
Duke
That's interesting - I didn't know that. I'd been eyeing them up growing wild recently, thinking - those leaves look so plentiful and green, seems a shame to waste them...
beware it says tomato leaves are edible they are highly poisoness!
Does anyone know how to go about identifying a weed. There is one on daughters site & I just think it may be edible but no one has a name for it. I've had a look in a wild flower book but don't know what I'm looking for ::).