Where does the term "leaf to root" come from? How did the principle of using everything edible from vegetables come about and how does it work in practice?
What is it all about?
- Where does the term "Leaf to Root" come from?
- How do restaurateurs implement the 'Leaf to Root' principle?
- How does METRO enable the use of "Leaf to Root"?
"Leaf to Root" means "from leaf to root" and refers to the complete utilization of vegetables. The aim is to use not only the classic parts such as pulp or tubers, but also the peel, leaves, stems or seeds. The concept is regarded as the plant-based counterpart to the "nose to tail" principle, which applies the same idea to animal products. Both concepts pursue the idea of using food as completely as possible and reducing waste.
Where does the term "leaf to root" come from?
The term "Leaf to Root" was coined by Swiss food journalist Esther Kern in 2014. Inspired by Fergus Henderson's nose-to-tail philosophy, she initially started a small collection of recipes using radish leaves, potato peelings and carrot greens. This initiative developed into a research project that led to the book "Leaf to Root - Eating Vegetables from Leaf to Root" in 2016. The book won several international awards and made the topic known in German-speaking countries. Today, "leaf to root" is a firmly established term in the discussion about sustainable kitchen concepts.
How do restaurateurs implement the "Leaf to Root" principle?
In practice, "leaf to root" means using vegetables holistically - for example, beet leaves in salads, carrot greens in pesto or citrus peel in jams. International cuisines also provide inspiration: in China, melon peels are made into salads, while in Korea, chefs ferment them to make kimchi. For the catering industry, the concept opens up creative scope and supports a resource-conserving way of working. At the same time, there are risks to consider: Plant parts can contain higher levels of nitrate, oxalic acid or pesticide residues. It is therefore advisable to use organic vegetables or home-grown produce.
How does METRO make the "Leaf to Root" gastro concept possible?
The 'Leaf to Root' principle is based on the complete use of vegetables and often relies on organic quality or regional production. METRO offers restaurateurs a large selection of ultra-fresh vegetables, herbs and organic products. Frozen vegetables can also be a clever addition, especially for varieties that are in high demand or products that are difficult to obtain seasonally. This allows restaurateurs to implement leaf-to-root recipes and reduce food waste at the same time.