From root to leaves – 5 everyday food waste hacks

Have left over herb stems? Don’t have a use for your carrot or celery tops?

No need to throw them away! Here are five handy tips on how to enhance the flavours of your meals while reducing food wastage at the same time!

Corn husk, silk and cob tea

 Don’t know what to do with the left over corn debris? Collect it and boil them up with some syrup and enjoy a light, sweet tea filled with antioxidants.

Potato skin chips

Save some rendered bacon fat from this morning’s breakfast, toss the skins through a mixture of brown sugar, salt, pepper and thyme. Bake until crisp and golden and ta-da! There you have it a tasty side dish for dinner.

Citrus peels

Save those vibrant rinds from your oranges, lemons and limes and reuse them for a fresh cocktail garnish, a zesty marmalade or add a bit of zing to both sweet and savoury dishes.

*Note you may also boil down citrus or fruit rinds and skins with sugar into a jam to add a sweet element to your cheeseboard.

Carrot top chimichurri

Stop! Don’t toss those tops! Chop them up nice and fine, mix them with spices (oregano, cumin, sweet paprika, red pepper flakes and garlic), olive oil and wine vinegar and serve alongside some beautifully roasted carrots, vegetables or meat. Delicious!

A ‘bit of this, bit of that’ stew or broth

With all of the left over tops of beetroot, kale, radish, leeks, celery, carrot and any other tasty greens or herb stems you may have lying around and add them to a long cooking stew or broth. Watch those flavours dance!


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