At Imperfect Foods, we like to cook “root to leaf.” That means we use every bit of what we buy, from the in-the-dirt bottom to the leafy tippy top. Cooking like this doesn’t just help you waste less food (which the earth definitely appreciates, by the way). It also ensures you save money by eating everything you purchase, and often helps you eat better. Now that’s a win-win-win solution! 

If you’re intimidated, fret not. First of all, remember that nobody’s perfect and this is a learning process. And second, we’re here for ya! We want to help you find creative ways to use every part of the produce that comes into your kitchen. 

Here are a few of our favorite veggies for root to leaf cooking. 

Leek greens

You’re not the only one who has bought leeks and then immediately composted the green part. We’ve all done it, but it’s pretty absurd when you realize that the green part is basically half of the leek. It’s like buying a pair of socks and then throwing one of the socks out as soon as you get home. Leek greens have a wonderfully rich, vegetal flavor that’s perfect for your next winter soup or batch of stock/broth. They’re also great sautéed with pasta or eggs.

And while we’re at it, the same is true for green onions. Next time you’re cooking, don’t just use the green part and toss the white, use the entire plant. Bonus: stick it roots-down in a jar of water and watch it regrow!

TL;DR: Cook with the entire leek, not just the white part. Same goes for green onions!

Beet greens

Beets and chard are in the same plant family, which means that beet greens are essentially just undersized chard leaves! They taste very similar to chard and are excellent sautéed in some olive oil with garlic and drizzled with lemon juice. They’re also great additions to a healthy beet salad!

When you get home, cut the leaves off your beets. Stick the leaves in a jar with water and store the beets in the crisper drawer. This will help both stay fresh. 

TL;DR: Chop the leaves off your beets and cook them like chard. 

Carrot leaves

In comedy and in the kitchen, carrot tops have been forgotten and overlooked. It’s a shame, really. Carrot leaves make excellent additions to sauces like chimichurri. You can also sauté them in oil and spices like other greens, or blend them into a pesto. 

TL;DR: Add carrot leaves to sauces, sautéed greens, and pesto. 

Fennel stalks

Like leek greens and carrot tops, fennel stalks are an enormous piece of a commonly-used vegetable that aren’t always appreciated or even used in our cooking. We love throwing fennel fronds into a braising liquid as they infuse it with a wonderfully sweet flavor. They’re also excellent thinly shaved in salads or incorporated into pesto!

TL;DR: Use fennel stalks in salads or add them to braises. 

Cilantro stems

Cilantro is famous for its polarizing flavor (fresh or soapy?), but one thing is for certain: it’s not just the leafy tops that give that herby flavor. Next time you’re cooking with cilantro, don’t bother tearing off the leaves and discarding the stems. Simply lay the bunch on your cutting board and start chopping from the top down. 

TL;DR: Chop cilantro leaves and stems—don’t tear off the leaves and toss the stems. 

Every stem & stalk adds up

Cooking with the whole plant—or “using the whole carrot,” as we like to say in Imperfect world—is an impactful way to get creative in the kitchen and save a whole lot of food from going to waste. 

Have other handy root to leaf tips? We’d love to hear ‘em! Comment below or tag us on social @imperfectfoods.