R is for Reducing Food Waste

Two techniques to make use of stems with fermentation

When prepping veggies for however we plan to serve them the modern cook often tosses the stems. This is usually done for texture because the stems are often tougher, or more stringy, than the leaves—or simply because whoever taught us to cook did so. It is not because they are inedible or contain less nutrients. In fact, the nutrients are often the same…