{"id":53304,"date":"2026-01-08T05:30:00","date_gmt":"2026-01-08T04:30:00","guid":{"rendered":"https:\/\/www.axfoundation.se\/news\/half-of-swedens-broccoli-is-left-in-the-field-now-the-leaves-are-put-to-use-with-ikea"},"modified":"2026-01-15T10:44:45","modified_gmt":"2026-01-15T09:44:45","slug":"half-of-swedens-broccoli-is-left-in-the-field-now-the-leaves-are-put-to-use-with-ikea","status":"publish","type":"post","link":"https:\/\/www.axfoundation.se\/en\/news\/half-of-swedens-broccoli-is-left-in-the-field-now-the-leaves-are-put-to-use-with-ikea","title":{"rendered":"Half of Sweden\u2019s Broccoli Is Left in the Field \u2013 Now the Leaves Are Put to Use with IKEA"},"content":{"rendered":"
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By harvesting the upper broccoli leaves, Sweden\u2019s broccoli yield could be doubled, without requiring additional resources or affecting soil organic matter. Photo: Axfoundation<\/p>\n <\/div>\n<\/section>\n\n\n

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Half of the broccoli grown in Sweden is currently left in the field at harvest. Axfoundation and Grönsakshallen Sorunda have now developed a method to make use of the broccoli leaves, together with partners across the entire value chain. One result is a broccoli leaf soup being launched by IKEA Sweden in January.<\/strong><\/p>

“Today there is a lot of focus on producing more food, but an equally important challenge is making better use of what we already produce,” says Veronica Öhrvik, agronomist and Project Manager within Future Food at Axfoundation. “Broccoli leaves are a clear example of a nutritious resource that is left unused today, representing a significant loss for both human health and the environment.”<\/p>

In Sweden, only about 20 percent of the broccoli plant is typically used – the florets. The stem and leaves are usually left in the field, even though roughly half of the leaves are fully edible. As a result, large amounts of potential food never reach consumers. By harvesting the upper broccoli leaves, Sweden’s broccoli yield could, in practice, be doubled, according to calculations by The Whole Plant Initiative.<\/p>

Building on research from the Swedish University of Agricultural Sciences (SLU), Axfoundation has brought together growers, processors, wholesalers, and food companies to test how broccoli leaves can be utilized in real-world conditions. Pilot trials were carried out at Axfoundation’s development center, Torsåker Farm, and in collaboration with Grönsakshallen Sorunda, the method was further optimized for food production: the leaves are chopped, packaged, and gently heat-treated to achieve the right taste, color, and texture.<\/p>

“By taking the research all the way into practice, we’ve shown that broccoli leaves can be used efficiently and at scale,” says Veronica Öhrvik. “The leaves work in a wide range of dishes and can, for example, be used in place of spinach.”<\/p>

One concrete result of the project is the broccoli leaf soup now being launched by IKEA in Sweden.The soup illustrates how a raw material that was previously left in the field can become a commercial food product, without requiring additional land, water, or agricultural inputs.<\/p>

“Creating more from less is part of our DNA and runs through all of our product development,” says Erika Norrman, Country Food Manager at IKEA Sweden. “At IKEA, we want to increase access to plant-based food as part of a varied diet, and this initiative allows us to offer an affordable soup made from broccoli leaves that tastes good and does good.”<\/p>

The soup will be served in all IKEA stores in Sweden starting end of January and will be available in limited quantities. The ambition is to make use of an even larger volume of broccoli leaves during the 2026 harvest.<\/p>

Facts: Broccoli Leaves and Food Waste in Sweden<\/h4>