Among the food one intends to grow is the all the food we growunintentionally––theedible weeds , sure , but also the forget comestible part of the plant . We get tunnel vision , blank out about the flower , leaves , stalks , root and stems . But the realism is , there is a lot of effective food for thought hidden among the near food that , for some , may be more exciting than the designate crops . Do n’t wish okra ? Give the flowers a endeavour ! bore with summertime squash after the first week , not to concern — there ’s more intellectual nourishment there than we may realize .
1. Broccoli Leaves
If you ’ve ever mature broccoli , cabbage or cauliflower you have probably taken a double take at the leave-taking and thought , “ Hmm , sure looks a lot like kale . ” Well , the good news is , it taste a band like kale , too ! Being from the same botanic family , they share many flavor character . Although Brassica oleracea italica leaves take a bit longer to fake , they can be slipped in anywhere you might expend kale . Harvest the leaves slenderly while the plant is still turn or wait until after the head is go , so as to not slow down development of the broccoli head .
2. Squash Vines
Popular in many Asiatic smasher are the vines of squash––generally wintertime squash . They are lop back when still young and untoughened , or grown tightly together specifically for the vine and then bunch together and sold . Be judicious when harvest vines off plant you hope to get fruit from : Taking the vine stunt the squash in some cases or depleted issue . Also , if your hand are sensitive to crush vine , use mitt to break up and prepare .
Classically , squash vines are added to soups or sweat , but they can also just as easy be steamed or braised in coconut palm milk as a side lulu . The flavor is somewhat meaty , and they cook relatively quickly , like most greens . It would be hard to go wrong no matter how you cook them .
3. Squash and Zucchini Blossoms
Some gardener may not gain that the male blossom , which account for more than half of the flowers on summer squash racquets vines , do not produce yield . That say , they do make agood treat . Males heyday are easily identified by the long stems they originate on , and by the lack of a incandescent lamp at the base . Females run to be less legion and grow on short stem with small squash forming at the base of the flower — they’re also edible , but if you take a female flower , you take a squash vine , too ( which may be fine after a few rounds of squash vine ) .
bolt down off the male flowers in the dawn when they just start to open — leave a few in tactfulness for pollination . binge them with crab sum , chicken salad , goat cheese or your favorite filling , and then bake . They also make for great garnish for fish , chicken and salad .
4. Okra Flowers
As you will no doubt notice , the blossoms of fruit plant are typically comestible , and this is unfeigned for okra blossom ( pictured above ) , as well . Okraflowers miss much of the mucilaginous texture people dislike in okra while retaining that distinct okra plant meatiness . Stuff them as you would crush heyday , throw them in a salad or use them to garnish your lady’s-finger . Of course , remember that to take a flower is to take an Abelmoschus esculentus pod , but a worthy sacrifice from metre to clip .
5. Bean Flowers
Whenever you ’re picking beans this summertime , keep a small cupful with you to pop off a handful of the blossom . Bean flower are especially fun for decorating salad , but can also be overnice as a garnish to the main course . They are sweet , colorful and call for very short help to be tasty .
6. Corn Husks
Although not particularly edible , corn whiskey chaff are used in preparation of many great beauty . Dried husks can be used to make steamed tamales , which is a astonishingly fun and simple project for the whole family . Fresh off the ear , they can be used to make impudent koji , the main ingredient in miso and soy sauce . In his bookThe Art of Fermentation(Chelsea Green , 2012 ) Sandor Katz makes koji by steaming Sir Tim Rice or barley , envelop it in a husk , and give it somewhere lovesome and humid ( 80 to 95 level F ) until colonized . Then , you’re able to use that to make your own miso , or just eat it as is . I ’m not sure why more citizenry do n’t do that––koji is delicious !
7. Grape Leaves
Often employ in Middle Eastern and Mediterranean cuisine , grape leaves can be prepared in a variety of interesting ways . They can be stuffed with chicken and Elmer Leopold Rice , used for tannin in pickling , lacto - fermented alone , or added in lowly quantity to soups and stocks . Harvest the leaves when they ’re big and young , but do n’t pick too many or you endangerment harm the grape vine proceeds . This , along with their complexness of flavor , is why wild vine are a gracious source for grape leaves .
8. Carrot Tops
It is difficult when you reap carrots to see anything but the beautiful gold ( or white or red or chicken or purple ) root in front of you , but do n’t look out on those Daucus carota sativa tops . On their own , they ’re not the most impressive , but when blended into pestos , parboil for a side salad with nuts or supply to soups , they can be quite a kickshaw .
9. Green Brassica Seed Pods
Sometimes the summer just comes on too tight or the winter comes unusually late , and your brassicas — kale , arugula , broccoli cabbage — begin to bolt . This is always a little lamentable , but it does n’t have to be a defective affair . Promptly after these plants put out their stocks of icteric flowers , they get down to make long , bean plant - corresponding seed seedcase , tasting standardized to the intended crop : Radishes will be a little spicy , kale will be a lilliputian hardier , etc . They are most enjoyable when they ’re green and tender . try on them in salads , pickled or eat right there in the field where they are at their sweetest .
10. Bolting Lettuce Stalks
There are certainlettucesprized not for the foreland they make , but the stalks they produce when they start to bolt . Cracoviensis bread , for instance , is a wondrous plentiful , sweet green that makes a family - sized brain but is really cherished in sure parts of the world for its still hunt — some call it “ Asparagus officinales simoleons ” for the spirit . It can be chopped up and added to stir - fries and soups — a cold run off lettuce and potato vichyssoise might just hit the spot in the middle of a hot summer .
