Cook leek tops as you would onions: tossed in oil over a medium flame until they’re soft and fragrant.
Strip the tender carrot leaves off the tougher stems and finely chop them into soups and salads, or scatter them over pasta and rice. They’re especially good in minestrone or any rustic vegetable soup as a garnish.
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 tender stems and leaves are both edible. They’re silky like spinach and wilt beautifully when cooked. Heat brings out their sweetness, so toss them into a soup, sauté, or stir-fry, by themselves or with other vegetables.