Only using the vegetable leaves when you are cooking? You don’t know what you are missing. Many vegetables are edible from flower to root. Learn how you can use vegetable stems and roots in some of your dinner recipes.
Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: One person’s discarded vegetable parts; another’s dinner. That’s why we’re revisiting these tips for getting the most out of your market haul.
“It’s easy to forget, leaves and stalks are parts of a vegetable, not obstacles to it,” Tamar Adler explains in An Everlasting Meal: Cooking With Economy and Grace. After going through the effort of buying quality produce, it’s defeating to finish prepping vegetables, only to throw away (or compost, rather!) the majority of their parts.
Instead of asking the friendly farmer to behead that bunch of carrots or turnips, bring it all home. (Although once at home, you should remove the tops from bottoms and store them separately, as the tops leech moisture.) It takes a fair amount of resources to grow vegetables, and we should make use of all that plant energy!