Save money, cut down on food waste, and extract more flavor from your produce by keeping and using these precious scraps.
If you don’t have bones or don’t eat meat, no fear—the onion and garlic skins alone make a wonderful, flavorful. Just put them in a pot, cover them with water to about an inch short of the top of the pot, and simmer them gently for several hours before straining them out and saving the liquid. I often add bay leaves, peppercorns, dried mushrooms and a piece of kombu, a Japanese seaweed, to the pot of the skins for extra flavor, but it works perfectly fine without it.
Whatever you do, don’t throw away those garlic and onion skins. Hang on to them and get all the flavor you can from your groceries—it’s good for the environment, your tastebuds, and your wallet.
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