How to Use Every Part of Your Fresh Summer Veggies

There's something incredibly aesthetic about bunched summer produce - carrots, beetroot, onions and the like - that makes them feel so much more wholesome.

However, it does always feel like a waste to throw away the tops of these crops… so let's not!

Every part of the veggies we grow are edible; use carrot tops in a pesto or cook into a pasta sauce, curry or stew for an extra strong carrot flavour (with added zesty, grassy notes).

The key here is to either blend the tops or chop them finely.

Beetroot tops are very similar in flavour to red chard - the same earthy tones that balance the umami flavours of braised greens or bring out the best in a stir fry.

Literally use beetroot tops as you would silverbeet and chard.

As for bunched onions, as long as those tops are still green, they are the perfect substitute for spring onions!

Chop off the very tips and any brown bits and you've got yourself a lovely fresh, mild allium flavour that works perfectly with subtle dishes like an omelette or potao salad.

Of course, if you're not enamoured with the idea of throwing those greens into a meal (maybe they look a bit ratty, or maybe you're simply low on energy and inspiration!), tossing them to chickens or into your worm farm is a great way to put that nutrition to use!