Once again I've heard a cook on a radio programme recommend saving vegetable peelings and boiling them up for stock. I peel vegetables when the outer layer is ingrained with dirt, has blemishes or diseased patches, and I'd also be concerned about chemical residues in peelings. Does anyone on this forum save vegetable peelings and use them for stock?

No, never. Two reasons: 1. If the vegetable is in good unblemished condition I tend not to peel it, and, as you say, on commercially grown veges the skin has residues of pesticides, fungicides, anti-sprouting chemicals etc. 2. I don't use vege stock when I cook as I find it makes everything taste like overcooked hospital food. I use home made chicken or lamb stock when I need stock.

Agree with you both.