Are turnip tops and radish leaves edible?

When consuming beetroot and radish leaves, pay attention to organic quality

Radish pesto pesto or radish salad leaves: On the internet and in modern cookbooks, there are more and more recipes for dishes that use fruit and vegetables in their entirety. Although you can actually use some varieties completely, but with some it can also lead to health risks. Experts explain what consumers should look for.

Recipes with unusual plant parts

A predominantly herbal diet not only helps with weight loss but also promotes good health. In addition to valuable vitamins, minerals and fiber, it is often contained phytochemicals that help protect the body. The modern kitchen kitchen now also increasingly offers recipes with unusual plant parts as ingredients. Some restaurants also offer dishes such as pesto with carrot herb or salad made from radish leaves. Although the idea of ​​using vegetables completely and not throwing away any valuable parts is good, according to experts, this is not always recommended.

Recipes with unusual plant parts such as turnip tops and radish leaves are increasingly found in modern kitchens. Are these actually safe to consume? (Image: oksanka8306 / fotolia.com)

Exact ingredients so far barely studied

As the Consumer Service Bavaria writes in a message, not only the green of the turnip, the leaves of kohlrabi and beetroot and radish leaves are used, but even skins of watermelon, bananas and onions.

The experts point out, however, that the exact ingredients of these plant parts are scientifically barely studied, since we actually do not consume.

At present one does not know, whether by the consumption short or long term health risks emanate. It is known, for example, that the tomato stalk and the leaves of the tomato plant contain the toxic solanine.

Many years of experience with the consumption of beetroot and Co., as we have with fruits and roots of plants, but there is not.

Goods from the organic trade or vegetables from their own garden

The potential exposure to pesticides poses a further risk, according to the experts. Limit values ​​for sprays apply only to plant parts that we usually consume.

"Anyone who would like to try radish leaves or turnip greens should definitely use fresh, unsprayed goods," advises Gisela Horlemann, graduate ecotrophologist at the VerbraucherService Bayern on KDFB e.V. (VSB).

"This is the case with vegetables from our own garden or with organic vegetables. In addition, you should always wash leaves and herbs thoroughly under running water - especially if you eat them raw. "

Basically, a high proportion of vegetables in the diet makes sense. Horlemann recommends to pay attention to origin and season: "Regional foods are harvested ripe and are usually less polluted. They should be the first choice ". (Ad)