I make great stocks and bone broths and now I want to make my own vegetable broth from scraps collected over time while cooking. So far I have one cabbage leaf in a gallon-sized plastic storage bag in the freezer. So, I'm off!
Questions: what kind of scraps should I NOT use? The dark green parts of leeks? The skin peeled from an eggplant? Onion skins? The knarley, small ends of sweet potatoes?
The broth would be primarily used to make vegetable soups.