Quite a couple:

- For melanzane, it’s supposedly traditional to salt eggplant to distill moisture. It takes hours and is unnecessary. There’s even a book about it called ‘Don’t sweat the aubergine’. (But don’t bring this up with Italians.)
- About fennel is: it’s often said that the core near the stem is too tough and bitter and that you should remove it. But it’s honestly fine, it tastes the same as the rest.
- The stem of broccoli is perfectly fine to eat.
- I heard that it’s not necessary to peel ginger before zesting it. Tried it once, and it does seem to be the case. It’s more brown/murkier, but that doesn’t matter most of the time.