Herbs are a great asset when cooking, yet many cooks are not using them to their full potential!
Most people do not know that the herb stems pack just as much flavor as the leaves do. Check out how to get the most out of your herbs below!
Make a Stock
Herb stems add a ton of flavor into the broth. Bonus! The stems freeze well so next time you have some extra stems, throw them into the freezer and keep them around until you are ready to make a pot of stock.
Blend Them Up
Parsley, cilantro, and basil blend up great into pesto. The tender stems work the best.
It’s all about the cilantro here. Keep the stems and add them in with the leaves.
Bake With the Stems
A lot of the stems add extra flavor in baking. Dill, parsley, and tarragon add a great flavor into quiche. Just chop them up and add them in before placing them in the oven.
Add Into Salads
Use the softer stems in salads to add an extra punch. Tabouleh is the perfect example for this!
Use Them in Oils
Take a plain olive oil and make it a flavor by infusing it with herb stems. The woodier stems like rosemary and thyme are great for infusing in oils.
Combine pickle brine with herb stems to create a great flavor. Dill and cilantro make a great combination with the brine.