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Beetroot greens

Beetroot greens
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You could make an entire beetroot salad using only beetroots! Beetroot greens are similar to Swiss chard in terms of taste and nutritional value. They’re rich in vitamins A, C, and K, and they also contain a phytonutrient that can benefit eyesight, according to Food Network Canada. Sauté them with other leafy greens to add a slightly sweeter flavour.

Coriander stems

Coriander stems
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We know not everyone is a fan of coriander. But if you love coriander leaves, you may love coriander stems even more; they’re more potent than their leafy counterparts. The stems also have the same nutritional value, with anticancer properties and nutrients that boost skin and eye health. Use them in recipes or as a garnish just as you would regular coriander.

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Mushroom stems

Mushroom stems
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It’s easy to just focus on mushroom caps when you’re cooking and forget about the stems, but they’re just as safe to eat as the rest of the fungus (provided you’re using one that isn’t poisonous). Plated.com recommends simmering them for an earthy vegetable stock, pickling them for sandwich fillings, or finely chopping them to make duxelles, a mixture of mushrooms, herbs and onions.

Corn cobs and husks

Corn cobs and husks
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OK, we’re not saying you should eat the cob once you’re done with the corn. However, you can still put it to good use. Simmer raw or roasted corn cobs with salt to make homemade corn broth, the perfect base for some truly corny corn chowder. And don’t toss those corn husks either. Dry them in the sun for a few days (taking them inside overnight), and you’ve got the perfect wrapping for tamales.

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Source: RD.com

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