Beet Basics

• If you grow beet plants, you'll be able to harvest their leafy stems throughout the period in which the beet roots are growing under the soil. Don't take more than one-third of the leafy stems from an individual plant, because it will stunt the growth of the root. When buying beets, look for those with plenty of greenery still attached. Leave at least two inches of stem on the root when you separate the beet greens from the beet root. This measure will help the roots store longer.

Green Guidelines

• Both the stems and foliage of beet tops are edible. From a culinary standpoint, the thick middle rib of a beet leaf can be treated as part of the stem. Start by swishing the leafy stems in cold water, then draining and drying them. Tear or slice the greens from the rib, then chop the stem and ribs into 1-inch pieces. To cook the stems and greens together, simmer the sliced stems and ribs in a small amount of water for about five minutes in a covered pan. Next, toss in the roughly chopped leaves and cook for another few minutes.

Ravishing Radishes

• As with beet greens, you can harvest about one-third of a radish plant's top while it is growing in the garden, or utilize greens from leafy store-bought radishes. The leaves can be eaten either raw or cooked. The tops of radishes are mostly foliage -- they are not long-stemmed, as those of beets are. If you cook the leaves and store the roots, leave at least 1/2 inch of stem attached to the radish roots so they store longer.

Terrific Tops

• Radishes' crinkly leaves can collect plenty of grit. Swish them in a large bowl of plain water before draining, drying and chopping them. As fresh ingredients, radish tops' peppery taste is best sampled in small doses so that they don't overwhelm a sandwich or salad. The greens become milder when cooked. The diminutive leaves won't yield enough to be a vegetable side dish on their own. If you saute them in butter for a few minutes, however, they make a colorful, pungent garnish to liven up other vegetables, especially roasted radishes or other roots. You can also blanch beet and radish tops together, then use them instead of basil in a pungent pesto.