Vegetable Scrap Stock

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What is quercetin?

Quercetin is a bitter-tasting antioxidant found in fruits and vegetables. Quercetin is usually locked away in peels, which is where vegetable scrap stock comes in.

Why is quercetin important?

It functions as an antioxidant that counters inflammatory free-radicals. It can be used to help the body ward off numerous conditions, including artery issues and arthritis.

Where is quercetin naturally occurring?

It is naturally occurring in onions especially close to the root and in the skins,  kale leaves, tomatoes, etc. These items are thrown out in standard U.S. cooking without second thought.

Why Making Vegetable Scrap Stock is the Best Way

A large portion of nutrients, like quercetin, are often in the parts of veggies we discard, like the skins, the peelings, and the seeds. Usually, this is because those parts are unpalatable or shunned by traditional culinary practice. That’s where making vegetable stock comes in. This offers another opportunity to use vegetable scraps and not let them go to waste.

If necessary, freeze vegetable scraps until there is time to make stock. This also allows the gathering of more material, which will, in turn, yield more stock. Since this stock both cans and freezes well, it’s a huge timesaver.

Vegetable Scrap Stock

This is a quick, kitchen sink style recipe that will yeild the vegetable stock you always dreamed of
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: Other
Keyword: Vegetable Stock


  • Pot to boil in
  • Utensil(s) to strain scraps out


  • Onion skins, roots, tops, and thin outer layers 
  • Garlic skins and tiny cloves
  • Carrot peelings, tops, and root tips
  • Celery leaves and base
  • Tomato cores and end slices
  • Green stems of herbs like basil, thyme, rosemary, sage, lemongrass, or oregano
  • Mushroom stems
  • Ginger peel


  • Fill the chosen pot with the vegetable scraps
  • Add enough water to cover them 
  • Place on medium heat 
  • Bring to a slow simmer for 15 minutes
  • Strain
  • Use hot to cook with, or allow to cool and refrigerate 


Keeps for 1 week under refrigeration or 6 months in the freezer
Don’t use sweet potato peels, squash shells or peels, or eggplant peels. They are too bitter to be palatable. 
This is a “kitchen sink” kind of recipe. Use what you have and throw it all together. 
This vegetable stock cans remarkably well and is also suitable for freezing.
Chickens and turkeys enjoying vegetable scrap stock leftovers at HHH
HHH chickens enjoying the vegetable scrap stock leftovers

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