Each vegetable has a more or less thick and resistant skin, which has developed to protect the fruit and the inner parts from damage that can be caused by sun, water, air, or insects. But not all peels are the same!
There are the skins that are rich in filaments; skins that are more watery; tender skins; and skins that seem so tough, we would never think about eating it! Vegetable peels are generally concentrated with fiber and aromatic substances. For this reason, they can be very tasty, as leaves and petals can be in many cases!
By carefully choosing the vegetables and washing them well, you can use all their parts, including the parts we usually throw away: In the photo gallery above, discover the five veggie “stars” of the season and how to use them all in the kitchen.