Tons of ingredients exist out there that people dismiss as scraps, weird weeds, or downright nutty ideas, but given the right application and the proper information, you can make these odd-ities into delicious meals. With everything from watermelon rind and crab shells to dandelions and nettle, we bring you the top list of unconventional ingredients you should probably begin incorporating into your diet (with the weirdest food item on the list coming in last).
Cauliflower and broccoli leaves
Did you know those cauliflower or broccoli leaves aren't actually wasted, but chefs can convert them into a 'kale' that crisps up in olive oil with a bit of salt? You can sauté them like most other greens with whatever flavorings you like, or boil them into a healthy side.
Broccoli stems
Do you snip the tiny broccoli florets, toss them aside, and throw away the stems? You're likely losing a lot of goodness in more ways than one - not to mention making extra food waste. Broccoli stems, while slightly more neutral in flavour and slightly sweeter, remain completely edible and are great roasted alongside your broccoli florets.
Beetroot stems
Stems with leaves from your beetroot are a wonderful substitute for Swiss Chard, Bok Choy, and Spinach. They pack full of iron, calcium, and the vitamins C, D, and A. All you have to do is use them just like any other fresh greens; steam them, braise them, or sauté them with a little bit of butter. You can even use them in a raw salad.
Pumpkin seeds
When you scoop a pumpkin out to use for soup, don't waste those seeds! They're so useful – just wash, dry, and roast them with your favourite herbs and spices (you could use paprikas and chillies, or rosemary and oregano, and so on). Why not try and find a combination of flavours that you really like?
Lemon peel
And you may be amazed by how many vitamins and other things you throw out with lemon peels, because here's some interesting stuff about using them: You could grate zest on your salads, add a sprinkle to soup, use in smoothies, throw slices in tea, incorporate them in a cake or pastry, use as candied peel or use other kinds of citrus peel.
Orange peel
Your orange peel is extremely versatile and can be used as both a flavoring and a fragrance element! If you're looking to craft your own drinks, try adding your zest in: mulled wine. OR - you can leave your peel soaked in vodka, gin, or limoncello for several days to create an alcohol infused with citrus! Another fantastic way is by candying your orange peels. They are also an excellent choice to enjoy straight, dipped in chocolate, and used to adorn any baked good or dessert!
Kiwi skins
You might go one step further and eat the whole kiwi, skin included, though not everyone's into that idea. The next time you pick one of those furry little fellas, try eating it with the skin - it's got a surprising amount of dietary fiber packed in there, as well as quite a few vitamin C and vitamin E points. Why throw it away unless you can't tolerate the fuzzy bits?
Fish heads
We're so good at tossing parts of food and deciding that the leftovers simply aren't as worthy - fish heads being a prime example. Some of you have it down already (stocks! You might keep those heads for those! Some of you might still throw 'em away though), but a whole world of eyeballs, jowls and general head bits waits out there just to be enjoyed. So next time you gnaw your way through a whole cooked fish, remember that the plate doesn't have to be head-less. It might not look the most glamorous in your life but don't leave those delicious flavour-filled fish features behind!
Strawberry tops
So, my fellow smoothie enthusiasts - put down the knife; those pesky little leaf things on top of your strawberries? Ditch them in the bin: there is no reason to. Not only do these bristly little sprouts actually teem with nutrients (you really won't even know they're in there once you whizz them up), but you can also use them to infuse alcohol or balsamic, or infuse them into water.
Dandelions
Back in Medieval England, people used dandelions to create a delicious wine-like liqueur, yet now people recognise this plant globally as the common weed it has become. Still, it has its uses, of course, such as adding younger leaves to a salad or stirring into your risotto for a bit of flavour. You may want to leave it up to professionals to collect any, as well as steering away from anything from an area where pesticides have been sprayed or a place that is by the side of the road. Such a place would mean that your dandelion may have soaked in gasoline fume toxicity.
FAQ's
1. Can you actually eat avocado seeds (stones)?
Yes, but prepare them properly. While avocado seeds contain fiber and antioxidants, eating them raw can be tough on digestion and bitter. Dehydrate or roast the seed, chop it up, and grind it into a fine powder to blend into smoothies or teas.
2. Is it safe to eat kiwi skin with the fuzz?
Yes, kiwi skin is completely edible. Eating the skin triples the fiber content compared to eating the flesh alone and significantly increases vitamin E and folate intake. Rubbing the kiwi under cold water removes most of the fuzzy texture.
3. How do you prepare watermelon rinds instead of throwing them out?
Treat them like a crisp vegetable. The white part between the red flesh and green skin contains L-citrulline, an amino acid that aids circulation and muscle recovery. You can pickle watermelon rinds, chop them into stir-fries, or blend them directly into juice.
4. Can banana peels actually be cooked and eaten?
Yes, cooked banana peels are a staple in many traditional dishes. Boiling, frying, or roasting banana peels softens their texture and neutralizes bitter flavors. Seasoned banana peels are widely used in plant-based cooking as a substitute for pulled pork or bacon.
5. Are broccoli stalks and leaves just as nutritious as the florets?
They are often more nutrient-dense. Broccoli stalks offer equal amounts of fiber and vitamin C as the florets—simply peel off the tough outer skin and slice the tender center. The surrounding green leaves can be cooked like spinach or kale.
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