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Not So Normal Edibles
I saw a post by Ann in the message forums on the web site asking about carrot tops and before I go and start my day I wanted to point out that carrot tops are a great green to dry and use in soups. They end up looking like parsley actually and I keep them on hand as part of my soup starter concoction. Other edible greens can be found in radish greens (peppery flavored), beet greens, turnip greens and the likes. Members of the cabbage family can also be treated in the same manner so instead of tossing out left over broccoli, cabbage and brussel sprout greens just dry them and keep them on hand for soups, sauces and herbed breads.
Another point on the radish plants is to let some go to seed. Those seed pods are edible as well and are great in tossed salads or made into pickles. You will produce 100 times the food by letting some of your radishes seed out that you can possibly get from sticking to the root alone. As well the seed pods are much milder in flavor than the root so if the hot bite of a radish is a bit much for you try the crisp seed pods instead. And once mature don't through out the seeds. These can be used to make sprouts or to be ground into a "mustard". Good stuff.
Melana Hiatt