Every time my grandmother cooked, she carefully peeled the onions and garlic.
But instead of tossing the skins into the trash, she placed them in a paper bag by the window.
I finally asked why.
She smiled.
“The peels still have plenty to offer.”
Curious, I mentioned this habit to my nutritionist.
She smiled and explained,
“Onion and garlic peels contain fiber and naturally occurring plant compounds. While they’re usually too tough to eat on their own, they can be used to flavor broths, infuse oils, or even enrich compost instead of being thrown away.”
That simple conversation changed the way I looked at kitchen scraps forever.
Why Save Onion & Garlic Peels?
These humble peels can be used to:
- Add flavor to homemade broth
- Infuse soups and stews
- Reduce kitchen waste
- Make homemade vegetable stock
- Enrich compost for the garden
Sometimes the best ingredients are the ones we almost throw away.
5 Smart Ways to Use Onion & Garlic Peels
1. Make Homemade Vegetable Broth
Simmer onion and garlic peels with carrots, celery, herbs, and water to create a flavorful stock. Strain before serving.
2. Flavor Soups and Stews
Place clean peels into soups while cooking, then remove them before eating for an extra layer of flavor.
3. Add to Compost
Onion and garlic peels break down naturally and can help create nutrient-rich compost for your garden.
4. Freeze Until You Have Enough
Keep a freezer bag for vegetable scraps, including onion and garlic peels, until you’re ready to make broth.
5. Use as a Natural Cooking Base
Combine the peels with celery tops, carrot peels, parsley stems, and herbs to make a rich homemade stock.
Grandma’s Homemade Vegetable Stock
Ingredients
- Peels from 3 onions
- Peels from 2 heads of garlic
- 2 carrots, chopped
- 2 celery stalks
- Fresh parsley stems
- 2 bay leaves
- 8 cups water
- Black peppercorns
How to Prepare
Add all the ingredients to a large pot.
Bring to a boil.
Reduce the heat and simmer for 45–60 minutes.
Strain through a fine sieve.
Use the broth in soups, sauces, rice, or freeze it for later.
More Ways to Reduce Kitchen Waste
- Freeze vegetable scraps for future broth.
- Use herb stems in soups.
- Roast leftover vegetables.
- Turn ripe fruit into smoothies.
- Compost scraps that can’t be eaten.
One Final Thought
A resourceful kitchen wastes very little.
While onion and garlic peels aren’t usually eaten because of their tough texture, they can still add wonderful flavor to homemade broths and help reduce food waste. Simple habits like these save money, make cooking more sustainable, and remind us that every ingredient can have a purpose.
For more wisdom from the kitchen, check out how my grandfather started his day with two boiled eggs, or discover the secret behind my grandmother’s beloved ‘Rainbow Salad’. You might also be surprised to learn why my grandmother was so particular about her baking soda.
