The root-to-stem food movement is all about wasting no part of produce, a trend on the rise during a time in which food insecurity has been peaking across the globe. Garlic is pretty much never eaten with the skin on, but it can still be used root-to-stem by saving and reusing the skins in a few different ways.

A sticky, thin layer of garlic skin — not the papery outer skin, but the very last layer before the clove itself — can offer even more flavor and aroma to your garlic-forward sauces and broths. You can crush the skins with a mortar and pestle to create a milder version of garlic powder, or roast them to turn them into a crispy garnish.

To roast the skins, line a sheet pan with the scraps, toss with olive oil and seasoning, roast for 10 minutes at 425 degrees F, and add your salad in place of croutons. Garlic skins are also packed with antioxidants, but if you're not keen on eating them, compost them to boost the nutrient profile of any plants you have at home.