Before adding kale to a salad, you de-rib the leaves and toss the tough stems into the trash.
Take the green, leafy tops of carrots, for example.
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People used to think that they were poisonous because no one ever thinks about eating it, she said.
In actuality, carrot greens are very nutritious even more than the carrot roots themselves.
Ly often uses carrot greens in place of parsley in soups and stir fry dishes or to make chimichurri.
When Ly started gardening in 2010, she had the chance to experiment with more food.
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Ly uses kale stems to make pesto and tomato leaves to infuse extra flavor into pasta sauce.
She adds leaves from pepper plants to various dishes as seasoning.
Theyre not going to sell something that is potentially toxic, she said.
Theres a surprising number of things that you’re free to eat, she said.
One of my favorite vegetables to cook is actually cucumber, she said.
Cucumber is delicious when its cooked, and it just takes on such a different flavor and texture.
It tastes almost like zucchini at that point.
I also love roasted radish, which is another thing that most people dont think to cook.
People normally roast turnips, rutabaga [and] carrots, but they dont think about radish.
After that, she recommends experimenting with the leaves of vegetables that have a mild flavor.
Its got kind of a velvety texture.
Its very mild [and] somewhat nutty.
Nicole Dow is a senior writer at The Penny Hoarder.
(Can you sense my millennial sarcasm there?)
You know which ones were talking about: rent, utilities, cell phone bill, insurance, groceries…
