Root-to-stem COOKING

It recognises the nutritional value of edible vegetable parts such as peels, stems and roots that we often throw into the dustbin, and recommends their usage in every day cooking

-   Ramiya Sakthivel

The root-to-stem cooking movement is gaining momentum across the world. It recognises the nutritional value of edible vegetable parts such as peels, stems and roots that are usually thrown into the dustbin. The latest received wisdom is that stems and roots of vegetables have unique nutrients that traditionally valued veggies may not. "All plant parts including roots, stems, flowers, leaves, seeds and fruits are rich in minerals and vitamins and provide health benefits. We need to start using them mindfully in our daily cooking," says Vasanthi Senthilvel, chief nutritionist, Newtrist Nutritionists, Bengaluru. She adds that adopting root-to-stem cooking also reduces household waste thereby contributing to a decline in methane emissions and environment protection.

In this PW special, Sakthivel suggests ways and means to include all plant parts in every day meals, and highlights their nutritional value.

Moringa flowers are antibacterial. They boost energy, improve sexual health, lower cholesterol and strengthen bones. They can be added to vegetable gravies as also to soups.