Nutrition
Root to Stem Cooking
Root to stem cooking eats edible leaves, stems, and peels—adding fiber and value per vegetable without extra grocery trips.
Root to stem cooking uses edible leaves, stems, peels, and cores—beet greens, broccoli stems, cilantro stems—in meals instead of discarding them. More fiber and volume per dollar without extra shopping.
Chop stems finely for slaws; roast peels when clean. Some parts stay tough or bitter; stock and pesto are forgiving formats.
Wash well and skip spoiled sections.
Common questions
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Are all peels edible?
Many are when washed and cooked; skip waxed or sprayed peels you cannot clean, and tough rinds meant for compost only.
Related terms
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