If you normally harvest only the head of your broccoli or cauliflower, you are wasting half of your plants. Broccoli and cauliflower leaves and stalks are perfectly edible and yet the majority of the time they end up being tossed away.
The stalks are fantastic for soups, or you can peel and slice them thinly for stir fries, or slaw. The leaves can be used just as you would use kale. Saute them with garlic and oil, or bake them up for some crispy veggie chips.
But broccoli is not the only plant that you can get a lot more out of. The entire radish plant is edible. Radish greens are delicious and full of vitamin A, C, and K, iron, calcium and antioxidants. Personally, I don’t like eating the greens raw because their texture is a bit rough, but we really enjoy the greens cooked or juiced, and are we love radish green pesto.
Even carrots tops are edible, although a little bitter. So, don’t throw away these nutrient packed parts of your plants and you’ll practically double your harvest effortlessly!