Many of the scraps that people throw away from garden vegetables are actually edible. And they can be cooked, frozen or pickled for tasty and nutritious meals. Beet greens, for example, can be sautéed with olive oil, salt, pepper and garlic for a savory side dish. You can keep a bag of vegetable scraps like carrot peels and onion skins in the freezer and use them to make flavorful broth. Gardeners can pick young zucchini leaves to sauté them, while mature leaves can flavor soups. Fig leaves can be dried and steeped for a tea-like beverage. Edible flowers like nasturtiums and pansies can enhance salads and drinks.
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