The cheap stuff; Eating leaves

Ignorance is a wonderful thing. The amazing thing about ignorance is the sufferer is oblivious to the condition. It would be wonderful if all ailments were the same. Ignorance has a simple cure and that is knowledge. The best knowledge I believe is when an individual seeks it out on their own.

I feel privileged to still have " Light bulb" moments in life. I was ruminating in my vegetable garden recently cutting the broccoli head away from the stem when I had the thought, " If the flower or broccoli head is edible, I wonder if the leaves are edible too? I must look it up." To make a long story truncated, I found that indeed they were edible and there are a whole heap of other "good parts" of vegetables either taken from the garden or bought from a shop that we lop off and throw out.

There is sometimes an issue with palatability but edibility no. It is sometimes a matter of thinking outside of the square to transform something a little different into something that can be eaten. Frugality is in part about making the most of things and reducing waste. This list of the edible items of vegetables  we often discard is not exhaustive but covers the majority hopefully. As far as recipes go that might utilise these parts, it is amazing what one can receive when you google a request.

Vegetable	Other Parts to eat
Beans	Leaves,
Beetroot	leaves
Broad Beans	The pod when young and not furry, tops of the plants
Broccoli	leaves, flower stem
Brussel Sprouts	Any leaf not just the small head
Carrot	leaves
Cauliflower	flower stem, leaves
Celery	leaves, seeds
Choko or Chayote	Leaves and tendrils
Sweet Corn	young ears, unfurled tassel, young leaves
Cucumber	stem tips and young leaves
Eggplant	leaves
Kohlrabi	leaves
Onions	young leaves
Parsley	roots
Peas	pods, leaves
Swede	leaves
Sweet Potatoes	leaves and stem shoots
Radish	leaves
Squash	seeds, flowers, young leaves

Notes:

• leaves are always more palatable when young.
• leaves that are chopped are always easier to disguise!
• leaves that are edible but are not overly interesting to you can always be used in stocks. You at least get the nutrients.
• If you add these lesser known leaves to salads use sparingly to begin with.

On the subject of leaves do not forget the weeds too.

Turmeric is easy to grow, looks great, the tubers can be harvested like ginger root and the leaves are a fantastic vegetable

Sweet potato. The leaves are a little bland but are great in a stir fry or with the addition of spices. Cook quickly.

My celery never looks like the bunches you get at the shop but it is prolific, all of it can be eaten, added to salads, soups, stocks and the like

Beans leaves best used finely chopped.

Silver beet or Swiss chard, not a great specimen but do not forget the stalks finely chopped are great in casseroles, soups or cooked as a  gratin.

Radish tops are great in soups and stocks