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This year my beets were slow to grow, so I bought a bunch at the farmer’s market. I was astonished when the seller cut off the leaves of the vegetable and handed me a sad sack of leafless roots and tried to throw it away.
“Wait! I’ll take them, please,” I caught him just before they fell into the trash and explained that they were edible. He certainly knew, but he said most customers didn’t want them.
There are plenty of tasty and nutritious uses for secondary plant parts that would otherwise be discarded or, at best, added to compost.
waste No, don’t want it!
A zipper bag of ‘scrap’
When I roast beets—homemade or otherwise—I sauté their greens with olive oil, salt, pepper, and garlic for a delicious and nutritious second side dish from the same plant.
Similarly, I have a gallon-sized, zipper-top “scrap” bag freezer To which I add (washed) carrot pieces and peels, onion peels, celery leaves and parsley stalks. When the bag is full, I empty its contents into a stockpot with the chicken and water, simmer it for a few hours, and then strain it for a delicious and nutrient-rich soup base or broth.
The young leaves of zucchini are also edible. It’s okay to take some from each plant (cut the stem at the base), but be careful not to remove too many, as they are needed for production. energy For growing crops. Scrape the surface of each leaf with a sharp knife to remove any hair, then peel, wash, chop and roast with the stems removed. Mature leaves are too thick and thorny for this treatment, but they can be used to flavor soups and stews, then removed before serving.
You can also stuff zucchini leaves with rice Mediterranean Spice in place of grape leaves. Go ahead and add shredded meat if you want.
Figs, Flowers and Watermelon
A delicious drink like tea is made from fig leaves. Harvest them at the end of the season, just before they turn yellow. Wash, pat dry, then place them in a food dehydrator, air fryer or oven at 200 degrees Fahrenheit for several hours, until they’re crisp. Break them into pieces, then put them in a glass jar.
Steep one tablespoon in boiling water for 10 minutes, then strain. You’ll swear you’re drinking sweetened coconut-vanilla extract.
And if you’re growing untreated, chemical-free nasturtiums, pansies, violets, roses or borage, enhance your beverages with flower ice cubes! Place a flower in each compartment of the ice cube tray and fill with water before freezing.
You can also garnish salads with these edible flowers (nasturtium has a pepper-like flavor; borage is reminiscent of cucumber) or use them to decorate desserts.
And don’t throw away those watermelon rinds. Pickles can be made from them. Cut them into pieces, then boil for 5 minutes, drain and keep aside. When they have cooled, put them in a jar containing a boiled (but cooled) solution of water, cider or white vinegar, kosher salt, sugar and allspice (or pickling spices for a salty snack). They’ll be ready to enjoy in a few hours and will keep in the refrigerator for a few weeks.