Which do you eat: the root, the leaves or both?

I'm not a beet person, at least not yet, but I do cook turnip greens (and collard and mustard greens and used to like dandelion greens). Oh, and kale and chard. I miss watercress and sorrell, both easy to grow, or used to be back in Los Angeles.
But those last ones mentioned after turnip greens don't come with bulbs too, so never mind.

Fennel bulbs, I like, but just about never see in my market here. I think I've used the leaves back when I grew fennel, but can't remember at this point.
Have never grown parsnips, don't know about their leaves.
Have never tasted celeriac - I remember that Hamburgboy likes it, but again, I don't see it in my store.

Both. But I never cook any of it.

I love celeriac! It mashes up almost like a potato but has a hint of celery flavor.

It's confusing what constitutes a "green" since many root vegetables have greens and some greens, like kale or collard don't have a root (or at least a root like we mean here). Actually collard is what prompted this question -- I've eaten collard greens but had never heard of "collard" so I had no idea if they had a root/bulb so I looked it up and learned that they're more like a lettuce. Confusing!

I love beet leaves with butter, S & P.

I find that the seeds of many fruits and veggies are wasted when they are so delicious. Squash seeds, apple seeds, grapefruit, nectarines, peaches ... .

Peaches!?

How do you make a peach pit delicious? I mean, you know, short of planting it and growing more peaches....

Break it open, peel off the wee bit of skin and enjoy.