15 Simple Ways to Use Every Part of Your Vegetables

Root-to-stem eating means using all edible parts of your vegetables, from leaves and stems to peels and roots, instead of throwing them away. It’s a smart way to reduce food waste, save money, and get more nutrition from what you buy. 

Many parts of vegetables we toss are actually full of flavor and health benefits. You can turn scraps into delicious ingredients with just a few easy changes. Here are 15 creative ways to get the most out of your veggies from root to stem.

Turn Carrot Tops into Pesto

Instead of tossing carrots' leafy tops, turn them into a fresh and flavorful pesto. Blend them with olive oil, garlic, nuts, and a little lemon juice. It tastes great on pasta, toast, or roasted vegetables. Carrot tops are full of vitamins and add a peppery bite. You’ll never want to throw them away again.

Roast Broccoli Stems

Broccoli stems are often tossed, but they’re just as tasty as the florets. Peel the outer layer, slice them into coins or sticks, and roast or stir-fry them. When cooked, they become tender and slightly sweet. Use them in soups, salads, or as a simple side dish. They’re a great source of fiber and nutrients.

Use Beet Greens in Stir-Fries

Beet greens, like Swiss chard, are packed with flavor and nutrients. Instead of throwing them out, wash and chop them for stir-fries, sautés, or even soups. They cook quickly and add color and texture to any dish. A little garlic and olive oil go a long way in making them shine. You get more from your beets and less waste in your kitchen.

Add Celery Leaves to Salads

Celery leaves are often overlooked, but they’re fresh and flavorful. They make a great addition to salads, soups, and even sandwiches. Use them like you would fresh herbs to add a light, slightly bitter taste. They’re full of vitamins and can brighten up many dishes. Don’t miss out on this easy extra.

Save Onion Skins for Broth

Onion skins might not seem useful, but they add rich flavor and color to homemade vegetable broth. Save them in a freezer bag with other veggie scraps.

Once you have enough, simmer them with water and herbs to make a tasty stock. Strain before using, and you’ll never need store-bought broth again. It’s a great way to use every part of the onion.

Eat Radish Leaves

Radish greens are peppery and full of nutrients, similar to arugula. They taste great sautéed with garlic or tossed into soups and stews.

You can also blend them into a pesto or add them to smoothies. Depending on your preference for texture, use them fresh or cooked. Don’t toss them—they’re a tasty bonus.

Make Chips from Potato Peels

Potato peels are often discarded, but they can be turned into a crunchy snack. Toss them with oil and seasonings, then bake until crispy. They’re delicious and make a great use of something you'd usually throw away. Use peels from scrubbed, clean potatoes for the best results. They’re like homemade chips with extra fiber.

Sauté Swiss Chard Stems

Many people cook the leafy part of Swiss chard and toss the stems, but the stems are completely edible. Slice them and sauté them before adding the leaves so they cook evenly. They become soft and slightly sweet, adding a nice texture to your dish. You can also pickle them for a tangy treat. Don’t let those colorful stems go to waste.

Turn Corn Cobs into Broth

After eating corn, save the cobs to make a sweet, flavorful broth. Simmer them with herbs and vegetable scraps for a tasty base for soups and stews. Corn broth adds a light, buttery flavor for summer recipes. It’s an easy way to get more out of fresh corn. Use the whole cob, not just the kernels.

Use Cabbage Cores in Slaw or Stir-Fries

Cabbage cores are tough but not inedible. Thinly slice them and add them to slaw, or cook them in stir-fries where they’ll soften nicely. They add crunch and soak up flavors well. With a little prep, you can enjoy every part of the cabbage. No need to toss that middle section.

Blend Kale Stems into Smoothies

Kale stems can be tough to chew, but they blend well into smoothies and sauces. Chop them into small pieces and blend with fruit, yogurt, or juice. They’re packed with fiber and nutrients just like the leaves. You won’t even notice them once blended. It’s an easy way to use up the whole bunch.

Add Leek Greens to Soup

The dark green tops of leeks are flavorful and perfect for soups and stocks. Wash them well, as they can trap dirt, and then slice or simmer them with other ingredients. They’re tougher than the white part and best cooked slowly. Leek greens bring out a rich, oniony flavor. Don’t throw them away; they’re great for adding depth.

Cook Turnip Greens with Beans

Turnip greens have a slightly bitter taste that pairs well with beans, garlic, and broth. Sauté them or simmer them with seasonings for a hearty side. They’re a Southern favorite and full of nutrients like calcium and vitamins A and C. Use them like collard greens or spinach. The whole turnip plant can be part of your meal.

Use Herb Stems in Cooking

Cilantro, parsley, dill, and basil stems have lots of flavor. Chop them finely and add to dishes just like the leaves. They work well in soups, sauces, and marinades. You can also blend them into dressings or dips. Herb stems are too flavorful to toss away.

Freeze Scraps for Later Use

If you’re not ready to use every bit of your vegetables right away, save scraps in the freezer. Collect peels, stems, and trimmings in a sealed bag until you have enough for broth or stir-fry. This lets you reduce waste over time without rushing. Frozen scraps come in handy for quick meals. It’s a great habit to build for any home cook.

Related: 15 Clever Hacks To Reduce That Never-Ending Grocery Bill

Managing grocery expenses can be challenging for many households, especially with rising food costs and fluctuating budgets.

However, with some creativity and resourcefulness, you can implement numerous clever hacks to reduce your never-ending grocery bill without sacrificing the quality or variety of your meals.

15 Clever Hacks To Reduce That Never-Ending Grocery