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Instead of throwing vegetable tops away, when you get them make gazpacho with them or add them to incredible soups

Vegetables can be put to dry out and used as a spice in other dishes. Here’s how to give them new life.

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We’re big on not wasting edibles, and we figure you are, too, if you’re here reading this. In the United States, food waste accounts for 30–40% of the total food supply, according to the Food and Drug Administration. According to the study, “waste food” accounts for more trash than any other type of garbage thrown away in cities. Wasted food also wastes resources like water, energy, and human labor that could have been put to better use.

You’d be surprised to learn that the veggie ends currently occupying space on your cutting board have a lot more potential in the kitchen than in the trash can. Furthermore, there is a financial benefit to reusing food scraps. Perhaps you had such a good time eating the bulb fennel that you’re already craving it: Make it grow again. Per Food Revolution, just the remaining scraps are often enough to regrow many veggies into new plants. Through Rural Sprout, you can completely regrow vegetables like potatoes, onions, garlic, leeks, celery, carrots, turnips, beets, and bok choy from scraps. Treehugger recommends adding both cooked and raw vegetable scraps to your compost pile for optimal results. However, vegetable scraps can be used for more than just recycling.

They are so versatile that you can use them as the main attraction in your next meal. I’ll show you how to give the vegetable’s stems a second chance at life.

Use Vegetable Tops Instead of Regular Vegetables and Fruits

Let’s say you’ve just finished slicing some Daucus carota and have a bunch of carrot tops lying around. Luckily, the tops of carrots have an earthy, parsley-like flavor and can be blended into pesto or hummus, as reported by Modern Harvest. Lifehacker suggests incorporating those tippy tops into your soup.

Perhaps you’ve been on a root vegetable binge and, when the music stops, you realize you have a mountain of discarded leafy stems. If so, then be happy. Although turnip greens’ natural bitterness is enhanced by the addition of bacon and onions, you can also use them as you would regular lettuce in a salad or to thicken a soup. Radish greens, according to The Kitchn, can be prepared in the same way as peppery arugula. You can add radish greens to pasta, sprinkle them on top of a salad, or even bake them into a quiche before they go limp. According to Lifehacker, beet greens can be used as a wrapper for cabbage rolls or in a stir-fry (via Modern Harvest).

Even if you only have access to a random assortment of vegetable tops, you can still make a delicious stock. Apparently, all you have to do to make vegetable stock from scratch is toss any leftover vegetable scraps into a pot of boiling water and let them steep like tea.

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