When we buy carrots, we often discard the green tops immediately without much thought. In reality, carrot tops are edible, flavorful, and packed with nutritional properties. They can be used in the kitchen in many preparations: pesto, fritters, sauces, creams, and [...]

Broad beans are one of the symbolic ingredients of spring: fresh, flavorful, and the star of many seasonal recipes. However, when we prepare them, we tend to use only the inner seeds and throw away the pods. In reality, especially when they are young and [...]

Asparagus is one of the quintessential spring vegetables, loved for its delicate flavor and culinary versatility. However, when we prepare them, we tend to use mostly the tips, discarding the end part of the stem because it's considered too [...]

Artichokes are one of the most prized vegetables of the winter and spring season: rich in flavor and versatile in the kitchen. When we prepare them, we often focus only on the heart and leaves. In reality, artichoke stems are edible [...]

When we buy beets we often focus on the root, automatically discarding the leaves. In reality, beet leaves are edible, nutritious, and surprisingly versatile in the kitchen.Using them means making a conscious choice: reducing waste, enhancing every part of the vegetable, and [...]

Cauliflower is one of the most versatile vegetables of the winter season, rich in nutrients and perfect for many recipes. When we cook it we often tend to use only the florets and discard the core. In reality

The stems of the chard, commonly called ribs, are edible and can be used to prepare many recipes. Often when we cook chard we focus on the leaves and end up discarding the stems, but these are also good, nutritious and versatile: [...]

When we cook leeks very often we focus on the white part and end up discarding the green part. In reality, leek leaves are also edible and can be used to prepare delicious recipes: crispy chips, broths, stir-fries, [...]

Welcome to a new edition of our Zero Waste in the Kitchen column! Today we discover how to make the most of the outer leaves of Savoy cabbage, often discarded because they are thought to be too tough, but actually rich in fiber, vitamins and minerals. Turning them into crispy chips [...]

Welcome to a new edition of our column #Zero Wastes in the Kitchen!Today we turn pumpkin seeds, often discarded when cleaning vegetables, into crunchy and nutritious crackers. Pumpkin seeds are rich in plant proteins, fiber, fats [...]