We use all parts of a plant in the kitchen – roots, rhizomes, tubers, fruits, seeds and leaves. The latter ones are particularly healthy, but still underestimated. Apart from salads, which are very popular, we rarely use less well-known green parts of plants. All kinds of tops are very rich in vitamins and minerals, e.g. parsley or celery tops are not only aromatic addition, but they should be permanently used in our menus. Eating them on a regular basis can increase the body's immunity, prevents anemia and cardiovascular disease, as well as improves mood.
