Question to all the HN users cooking broth on vegetable scraps:

How do you determine what part of the vegetable is good enough for stock, but not good enough to eat?

Off my the top of my head:

- People say carrot peelings go in the stock, but I am assuming no one is throwing their potato peeling in the stock. (I use neither - that's why I'm peeling it)

- Do you use the carrot top? The part you cut off so as not to eat the green. What about the green?

- What about either end of an onion? The paper like skin? If so, do you wash it?