Get the most out of every vegetable
Published 5:17 pm Wednesday, December 3, 2008
The culinary reputation of most vegetables is based primarily on the edible qualities of one or sometimes two primary parts of the plant.
For example, the tomato is the leading garden vegetable, due to the popular appeal of its fruit, while the turnip contributes both its root and its leaves as table fare.
For home gardeners who grow and have the entire vegetable plant at their disposal, other plant parts may be edible, although perhaps not so tasty as the main product.
For non-gardeners, however, there is little option for eating parts other than those offered for sale.
The following is a list of ordinary garden vegetables with both commonly-eaten parts and less-frequently eaten parts. Obviously, in a list such as this, there may be quite a few omissions.
Although many of the secondary plant parts are edible, their popularity as food items is diminished by lack of proper flavor or unfavorable texture.
For example, the leaves of practically all the cabbage family are edible, but the strong flavors of some species are disagreeable or too strong for most people’s taste.
The edible leaves and stem tips of sweet potato vines are well known in many parts of the world. Often considered a poor man’s food, sweet potato foliage has a rich protein content that helps supplement the nutritional value of the roots.
As for all vegetable parts, there is a great deal of variation within varieties in flavor and culinary characteristics of these secondary parts. For example, some sweet-potato stem tips in certain varieties are bitter, with a resinous flavor that is too strong.
Quite often, cooking is necessary to make the parts edible. Edible parts of vegetables: Pods and leaves of lima beans, leaves of beets, leaves of carrots, leaves and seeds of celery, stem tips and young leaves of cucumbers, roots of parsley, pods of English peas, immature pepper seeds, stem shoots of sweet potatoes, flowers of squash, rind of watermelon.