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Generally, while cooking in homes, there is a fixed pattern of cutting and cleaning vegetables. We separate the leaves of leafy vegetables, peel some of them and cut off the bitter or hard parts of some and throw them directly into the dustbin. But do you know that the parts of vegetables which you throw away considering them as ‘waste’ or garbage, actually have the most nutrition and real taste hidden in them?
Today we are going to tell you about 4 such common vegetables, whose discarded parts can not only make your health healthy but can also increase the taste of your food manifold.
1. Coriander Stems
In most of the houses, coriander leaves are finely chopped and used for garnishing vegetables or pulses, but its thick stems are considered useless and thrown away.
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Why is it special: Coriander stalks have a more pungent taste, fiber and abundant amounts of antioxidants than the leaves.
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How to use: Instead of throwing away these stalks, you can chop them finely and add them to green chutney, hot soup, lentil tempering or gravy vegetables. This gives excellent aroma to the food.
2. Radish Greens
People eat radish, which is considered to be the lifeblood of winter and salad, but often leave its leaves with the vegetable seller or throw them away after bringing them home.
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Why is it special: Radish leaves are considered a panacea for naturally detoxing your body and keeping your digestive system healthy.
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How to use: By washing these leaves thoroughly, you can make bhurji or vegetable from them. Apart from this, by kneading them in flour, tasty and nutritious parathas or by mixing them with coriander can be prepared to prepare spicy chutney.
3. Cauliflower Leaves
While cleaning cauliflower, our entire focus is only on its white flower, and we immediately remove the green leaves wrapped around it.
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Why is it special: These green leaves of cabbage are rich in iron and calcium, which is helpful in removing deficiency of bones and blood.
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How to use: These soft leaves can be finely chopped and made into a dry vegetable with potatoes. Apart from this, they can be used by adding them to dal or by mixing them in the mixture of stuffed paratha.
4. Broccoli Stalks
Broccoli is considered a superfood of today’s time, which is a treasure trove of nutrients. People eat the florets (flowers) on top of it, but cut the thick stalk below it and separate it.
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Why is it special: Like broccoli flowers, its stalk also contains abundant amount of fiber and Vitamin C.
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How to use: Peel and remove the outer hard peel of its stalk. By cutting the soft inner part into small pieces, you can boil it in soup, or stir-fry it lightly and eat it as salad.
Surefire way to clean pesticides and chemicals from vegetables
A large amount of chemicals and pesticides are sprayed on vegetables and fruits coming from the market, which are not completely cleaned by washing with just plain water. To make them 100% chemical free, you can adopt this home method:
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Vinegar Solution: Take 3 parts clean water in a big vessel and add 1 part white vinegar in it.
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Soak: Now let your vegetables or fruits soak in this prepared solution for 10 to 15 minutes.
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Wash with clean water: After the stipulated time, remove the vegetables from the solution and once again wash them thoroughly with clean running water. With this, all the harmful chemicals deposited on them will be completely cleaned.
