The average household throws away about 25% of the produce they buy, and a significant chunk of that is parts we consider scraps but are actually perfectly edible or useful. Before you toss those onion skins, carrot tops, and broccoli stems, consider these 12 creative ways to use every last bit.
Make Stock or Broth (The Classic)
This is the number one use for vegetable scraps and the easiest way to start. Keep a gallon-sized freezer bag and add scraps as you cook throughout the week:
- Great for stock: Onion skins and ends, carrot peels, celery tops, leek greens, garlic skins, parsley stems, mushroom stems, corn cobs
- Use sparingly: Brassicas (broccoli, cabbage, cauliflower) can make stock bitter if you add too much. Keep them to under 25% of the total.
- Avoid entirely: Potato peels (make stock starchy and cloudy), beet scraps (turn everything red), hot peppers (overwhelming heat)
When the bag is full, dump everything into a pot with water, a bay leaf, and a few peppercorns. Simmer for 45 minutes to an hour, strain, and you have rich homemade stock that costs nothing.
More Ways to Use Scraps
- Carrot tops as pesto: Blend carrot greens with garlic, Parmesan, olive oil, pine nuts, and lemon juice. Use on pasta, toast, or as a sauce for grilled meat.
- Broccoli stems in slaw: Peel the tough outer layer, then julienne or grate the tender core. Mix with a simple vinaigrette for a crunchy slaw that is just as good as the florets.
- Potato peels as chips: Toss peels with olive oil, salt, and your favorite seasoning. Bake at 400F for 12 to 15 minutes until crispy. These are seriously addictive.
- Herb stems in compound butter: Finely mince the stems of parsley, cilantro, or dill. Mix into softened butter with garlic and a pinch of salt. Roll into a log, refrigerate, and slice rounds onto steak, fish, or vegetables.
- Citrus zest everything: Before juicing or eating any citrus fruit, zest it first. Store zest in the freezer and add it to baked goods, salad dressings, marinades, and cocktails.
- Celery leaves as herbs: Celery leaves are milder and more delicate than the stalks. Use them like parsley in salads, soups, and garnishes.
- Beet greens sauteed: Beet tops are nutritious and delicious. Saute them with garlic and olive oil like you would spinach or Swiss chard.
- Watermelon rind pickles: Peel the green outer skin, cube the white rind, and pickle with vinegar, sugar, and spices. A Southern classic that transforms waste into a tangy condiment.
- Corn cob jelly: Simmer clean corn cobs with water and sugar, strain, and add pectin for a sweet, mild jelly that tastes like liquid summer.
- Mushroom stem powder: Dehydrate tough mushroom stems in a low oven or dehydrator, then grind into powder. Add to soups, gravies, and rubs for intense umami flavor.
- Compost the rest. Anything you truly cannot eat goes into the compost bin rather than the trash. Even without a garden, many cities now offer composting programs.
How Much Money Can You Save?
A batch of homemade stock from scraps replaces store-bought cartons that cost 3 to 5 dollars each. If you make stock weekly, that is 150 to 250 dollars saved per year. Add in the carrot top pesto, potato peel chips, and other ideas above, and you are easily looking at 300 or more dollars kept in your pocket while also reducing your household food waste significantly.
Clove AI helps you track every ingredient in your kitchen so you know exactly what scraps are available and what recipes to make with them. Less waste, more flavor, and real savings.