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What to do with vegetable scraps

Wondering what to do with your leftover carrot shavings, onion skins, leek tops, celery butts, or any other vegetable scraps you generate when you’re chopping in the kitchen?


Put them in a Ziploc bag in your freezer and when the bag is full, throw them in your crock pot (or in a big pot on the stove) for vegetable stock or add chicken bones for some delicious chicken stock. I usually find that there’s no need to separate them out into different bags – just throw everything together and you’ll be able to pick certain things out if, say, you have way more onion scraps than you need. Some vegetables are a little too bitter, though, and should be avoided if you’re saving specifically for stock. Here are some ideas:


  • Onion skins and butts
  • Celery leaves and pieces
  • Carrot skins and butts
  • Leek tops
  • Garlic skins and pieces
  • Bell pepper cores
  • Potato skins

Don’t Save:

  • Cabbage
  • Broccoli
  • Cauliflower
  • Brussels sprouts
  • Turnips

Photo by Noël Zia Lee

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