Edible Extras: Don’t Throw It Away If You Can Eat It!

By Billie Parish, Butte County Master Gardener, July 31, 2015

Each year, the U.S. throws away between 30% and 40% of the food produced for human consumption (over $162 billion worth). Roughly 20% of the total volume of waste sent to landfills is food. If you have tended a vegetable garden, then you are probably well aware of the amount of water, labor and money that is required to produce your food. And, while it is certainly commendable to compost your food and plant scraps, reducing the waste is even better.

All too often, vegetable plants are harvested for just one of their many plant parts- whether it be the leaves (e.g. lettuce), the roots (e.g. carrots), the flowers (e.g. broccoli), or the seeds (e.g. beans). But many plants have more than one edible plant part.  Grape vines and beetroots are perhaps the best-known examples of such multi-use plants, as the leaves of both are useful edibles.

But grapes and beets are by no means the only crops with edible leaves. The leaves of both immature pumpkins and fava beans can be sautéed in place of any green; carrot tops can be substituted for parsley or made into a fresh-tasting pesto, and broccoli leaves can be roasted like kale chips. Even okra leaves have something to offer, acting as a thickener when added to soups and stews. 

Often times, a recipe will leave you with a heaping pile of scraps. And while you can continually freeze these scraps until you have enough to make a rich broth, this isn't the only option. Apple peels and cores can be simmered with water in order to create home-made pectin.  If you are stumped as to how to use the tough ribs of Swiss chard, try making a gratin, or steam and puree the ribs with lemon and tahini for a refreshing middle-eastern style hummus. For a richer snack, leftover potato peels can be fried in bacon grease.

Another useful peel, the citrus rind, offers endless possibilities in the flavoring of foods. Use citrus rinds to infuse teas, oils, and liqueurs for extra zest; or dehydrate them and then infuse salt with their citrus flavor.

Many of the flowers you may find in your garden are edible. Pansies, marigolds (especially Tagetes tenuifolia), roses, anise hyssop (Agastache foeniculum), tuberous begonias, and pineapple guava flowers all make beautiful and tasty complements to salads, ice cubes, and butter. Even the pesky dandelions in your yard can be of value: both the leaves and flowers can be eaten raw or cooked (or, for a true culinary adventure, try making dandelion wine!). Elderflowers (the flowers of elderberries) can also be used to make wine, as well as infused vinegars and liqueurs. 

Both the leaves and flowers of nasturtiums add a peppery punch to any dish, but perhaps the most impressive use of the nasturtium is the pickling of young seeds in order to make “poor man's capers.”

The seeds of many plants can be useful as well. Instead of ripping out your celery after it has bolted, allow it to flower and collect the dried seed, which can be used medicinally or culinarily. The same can be done with cilantro – its seeds are known as coriander. Not only are the leaves and seeds of cilantro edible, but the roots also pack plenty of flavor, and are often used in Asian cooking. With the right preparation, such as leaching or boiling away the poisonous tannins, acorns can be turned into a substitute for flour.

While many plants have multiple edible parts, do keep in mind that not every part of every plant is edible. Always consult a reliable source before eating anything unknown. And remember, when life gives you lemons… don't throw away the peel!