Although you may not see them in our grocery stores. There are a whole load of plant ‘scraps’ that can be diverted from our compost piles to our dinner plates.
Garlic scapes are the stalks and flower buds that grow from hard neck garlic. It is a good idea to remove these scapes so that the garlic can channel all of its energy into growing bulbs, rather than flowers. But rather than adding these scapes to the compost pile, they are delicious with a mild, sweet garlic flavour and super easy to prepare.
Personally, I like them roughly chopped, sautéed and sprinkled with sea salt and cracked pepper. But scapes are really versatile. Simply use them in place of scallions or garlic in any recipe. Get creative or do a quick internet search and you’ll discover lots of recipes for your scapes.
Hey there! I’ve been experimenting with cucumber leaves lately and lemme tell you – they’re not just garden waste! After seeing some viral TikTok videos about cooking cucumber leaves I decided to dive into this trend myself. Here’s everything you need to know about turning these often-overlooked greens into something tasty.
Why Cook Cucumber Leaves?
Before you think I’m crazy here’s why you should give cucumber leaves a shot
- They’re totally free if you grow cucumbers
- Super nutritious with lots of vitamins
- Have a mild, slightly earthy taste
- Zero waste cooking at its finest!
- Available all through cucumber growing season
Safety First, Folks!
Just a quick heads-up before we start cooking:
- Only use leaves from your own garden or trusted sources
- Avoid leaves from store-bought cucumbers (might have pesticides)
- Pick young, tender leaves – they taste better
- Wash thoroughly to remove dirt and bugs
My Favorite Ways to Cook Cucumber Leaves
1. Simple Sautéed Cucumber Leaves
This is how I first tried them:
- Wash and roughly chop fresh leaves
- Heat some oil in a pan
- Add minced garlic
- Toss in the leaves
- Season with salt and pepper
- Cook until just wilted (about 3-4 mins)
2. Cucumber Leaf Soup
This one’s become a family favorite:
- Sauté onions and garlic
- Add chopped cucumber leaves
- Pour in vegetable broth
- Simmer for 15 minutes
- Blend until smooth
- Add cream (optional)
- Season to taste
3. Crispy Cucumber Leaf Chips
Perfect healthy snack:
- Wash and dry leaves completely
- Toss with olive oil and seasonings
- Arrange on baking sheet
- Bake at 350°F for 8-10 mins
- Watch carefully – they burn quick!
Tips from My Kitchen Adventures
- Don’t overcook – they get bitter
- Young leaves work best
- Always clean thoroughly
- Store like other greens in fridge
- Use within 2-3 days of picking
What to Expect
The taste is kinda like a mix between spinach and cucumber, but milder They’re pretty versatile – I’ve added them to stir-fries, soups, and even smoothies! The texture when cooked is similar to other leafy greens
Nutritional Benefits
These leaves are packed with:
- Vitamins A and C
- Fiber
- Antioxidants
- Minerals
- Low in calories
Where to Find Cucumber Leaves
If you ain’t growing your own cucumbers, try:
- Farmers markets
- Community gardens
- Friends with gardens
- Local organic farms
Common Mistakes to Avoid
- Using old, tough leaves
- Not washing properly
- Overcooking
- Using sprayed leaves
- Storing too long
My Personal Experience
We started cooking with cucumber leaves last summer when our garden was overflowing with cucumber plants. At first, I was skeptical – I mean, who eats cucumber leaves? But after trying them, my whole family was surprised by how tasty they are! Now we actually plant extra cucumber plants just for the leaves!
Remember, cooking with cucumber leaves is all about experimenting and having fun. Don’t be afraid to try different seasonings and cooking methods. If you’re growing cucumbers anyway, why not give the leaves a try? It’s basically free food!
Would you like me to help you with anything specific about cooking cucumber leaves? Drop a comment below – I’d love to hear your experiences or answer any questions!
#gardentotable #sustainablecooking #cucumberleaves #zerowastecooking #gardencooking
Nasturtium leaves and seed heads
Many gardeners are familiar with eating nasturtium flowers; they are a very pretty and tasty addition to a summer salad. But did you know that you can also eat the leaves and seed heads? The leaves and stems are delicious eaten raw, stir fried or made into pesto. They are packed full of vitamin C and iron and have the characteristic peppery taste of the flowers. The richer the soil the more pungent the leaves and stems taste.
The nasturtium seed heads can be eaten by pickling the young seeds in brine (recipe). The result is often called poor man’s capers. Nasturtiums are simple and easy to grow from seed. So make sure to save some seeds to harvest and grow next year.
Bean leaves and flowers
Most gardeners grow beans for the seed pods but the leaves and shoots of most commonly grown beans are completely edible. You can eat the leaves of common green beans (Phaseolus vulgaris), yardlong beans (Vigna unguiculata), runner beans (Phaseolus coccineus), lima beans (Phaseolus lunatus), fava beans (Vicia faba), and hyacinth beans (Lablab purpureus). As with most greens from the garden, they make great additions to salads, stir fries or thrown into a smoothie, and are usually best when young and tender.
Bean flowers are also edible and add a great splash of colour to any dish. So next time you are picking beans, make sure to pick a few colourful bean flowers for garnish.
How to Prune Cucumber Leaves & Why: A Growing Garden Cucumbers Series
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