Getting The Most From Fresh Produce

How many of my readers are aware that we often
discard parts of fresh produce that are perfectly
edible?

Examples include: outer leaves of bunches of
greens, the leafy greens of Broccoli and
Cauliflower/Broccoflower, and radish greens?

Such greens if too tough to go into the main
vegetable serving, can be used for veggie
stock as a base for homemade soup.

If not too tough to be served immediately,
such may be cooked alongside their vegetable
of origin, and used as an edible bed or garnish.

Corn silk from corn in the husk, also can be dried
and used as an herbal tea.