There's a whole host of ingredients out there that many may dismiss as waste, weeds or just plain wacky. But with a little know-how, these unexpected items can be turned into delicious dishes. From avocado stones and crab shells to dandelions and nettles, we take a look at the surprising things you didn't know you could eat.

You may not have considered eating watermelon skin before but it’s actually very versatile. Grated rinds can be used as an alternative to cabbage in coleslaw or added to salsa. Pickled rinds are also popular in South Africa where they’re used to make a sweet jam that’s sometimes served with cheese.

You can’t eat any old crab shell but soft shell crabs’ exterior are fine to eat. Basically, they’re regular crabs which are harvested just after they’ve shed their hard exoskeleton and while their new one is still soft. The crabs are particularly popular deep-fried or try out this soft shell crab curry.

Leafy beetroot stems are a great substitute or alternative to spinach, bok choy and swiss chard. Like you would with other fresh greens, simply steam, braise or sauté with a little butter. You could even eat them raw, simply thrown into salads.

Handle them correctly and nettles can be used in a whole range of dishes. Once wilted, they no longer sting but you need to wear gloves when picking (although we recommend leaving this to the experts). Nettles grow in most moderate climates around the world and when boiled, taste a lot like spinach. They can be used in pesto, soups and even cakes, like this indulgent nettle and lemon cake with buttercream. 

It might sound bananas but there are plenty of ways you can cook with these fruit peels and it's a fairly common ingredient in many parts of the world. Full of fibre, vitamins and minerals, it just needs to be broken down in a food processor or by cooking. Try banana peel chutney, spiced with chillies and garlic, or banana peel thoran, a coconut-based curry..

There’s more to sweetcorn than the kernels. Next time you buy a cob, don’t be in a rush to throw away the silks – that’s the fluffy tassels attached to the top. These can be used to make tea which is said to have various health benefits including anti-inflammatory properties. Simply allow to dry out then steep in hot water.

Deep-fried prawn shells (without the head and vein) make a tasty snack. The crunchy treats are simply made by covering shell-on shrimps in cornflour and salt, and deep-frying them. For a beginner's introduction to cooking with shrimp shell, throw them into fish stock.

If you grow your own vegetables, you may recognise these bright yellow courgette flowers which usually sprout during the summer months. But if you’ve been throwing them away, you’ve missed a trick. These delicate and slightly sweet tasting flora are delicious when stuffed with ricotta and deep-fried.

A versatile blossom, elderflower is native to European woodlands and marshes but is also very common throughout northern and eastern America. These white flowers can be used to make cordials, biscuits, teas and even infused spirits. However, its leaves and stems are poisonous so enjoy that elderflower gin and tonic but leave the picking and preparing to food producers.

There’s no need to throw away cauliflower or broccoli leaves. Make the most of the entire vegetable by roasting them in olive oil and a few pinches of salt to create kale-like crisps. Like other greens, they can also be sautéed or boiled.

If you love making fresh fruit smoothies, stop cutting the tops off your strawberries – there’s no need. These short, spiky leaves are full of goodness and you won’t even notice them if you’re whizzing them up. Strawberry tops can also be used to add flavour when infusing water, spirits or balsamic vinegar.

You might be surprised to learn that lemon peel is packed with nutrients so think twice before you throw it away. Grate the zest into salads, soups and smoothies. Save pieces of peel to use in fruit teas, fruit cakes or to mix into pastry before baking.

Also known as cheeseweed, mallow leaves are highly nutritious and packed with vitamin A. They taste quite bland but this can work to their advantage as they’ll take on the flavours of other ingredients. For example they're great in a green leaf salad or sautéed with butter and salt. Mallow is widely considered a weed so it's unlikely you'll stumble across it in the shops. Your best bet is to buy the seeds and grow your own.

Next time you’re scraping out a pumpkin to make soup, set aside the seeds. These versatile kernels can be washed, dried then roasted with your favourite herbs and spices. Paprika and chilli or rosemary and oregano are both great combinations. Give it a try and experiment with your favourite flavours.

What apple core? According to some advocates, there’s no such thing – you should just be slicing or chomping through the entire fruit (minus the stem and pips, of course). Most of us only leave the middle because that’s what we’ve been taught but there’s no need. It’s completely edible.

Wild hawthorn berries can be found on hedgerows in moderate climates around the world and thrive particularly well in marshes and moist woodlands. They taste a lot like over-ripe apples and can be eaten raw but they’re even nicer cooked in jams, sauces, infused vinegars or fruit breads. Just leave the foraging to the experts, you don't want to accidentally pick something poisonous.

Orange peel can be used to add flavour or fragrance in a variety of ways. Steep in vodka, gin or limoncello for a few days to make delicious citrus-infused spirits or add to mulled wine. Candied orange peels are delicious eaten alone, dipped in chocolate or used to garnish cakes and desserts.

In medieval times, dandelions were widely collected in England and used to make sweet wine-like liqueur. Nowadays, they’re considered one of the world’s most common weeds and can be found in most countries with a moderate climate. But they do have their uses. Use young leaves in salads, make dandelion tea and stir into risotto. However, let experts do the picking and avoid anything that's been sprayed with chemicals or was picked by the roadside as the plant will have picked up petrol fumes.

One of the world’s most precious metals, gold is often used to decorate elaborate and decadent desserts. But if you're planning on trying the trend, make sure you buy gold leaf that is marked as edible. Edible gold is completely flavourless, odourless and non-toxic.

Eating insects is fairly common in some countries and many cultures happily tuck into grasshoppers, grubs, beetles and ants. Health food stores in the West have started to promote freeze-dried crickets, mealworms and buffalo worms as sustainable, high-protein, low-carb snacks. It's even predicted they'll become a more common part of our cuisine over the next few years. Tempted?

Read more: Genius ideas to rescue food you'd usually throw away

 

Instantly recognisable, lavender is a floral herb with a heavy scent and strong flavour. It can be added to cakes, breads, jams and slow-roasted meat dishes for fragrance. Have a go with this chocolate and lavender torte or this apricot and lavender jam. But ensure you use it sparingly as it can be overpowering. As always, only eat lavender that is marked as edible or that you have grown.

It's an acquired taste but you can actually eat the stone inside an avocado. The best way to make this very hard seed edible is to dehydrate it in the oven. Next peel off the skin and discard, then slice and grind the seed into a powder. It's very bitter so best added to smoothies.

Read more: 29 things you should stop spending money on at the supermarket