It was only a few years ago that I would have tossed stems from many herbs used in the kitchen. I had either assumed they were too tough to eat, not meant to be eaten or didn’t have flavor.
I’ve learned to use them in many ways and love to dry stems (both by dehydration and by salting). But sometimes I just need to use them on the fly.
Green stems from any herb (for example, basil, parsley or cilantro) can be cut fine or tossed into anything you’re cooking in the exact same way you’d use a bay leaf. Large stems are easy to remove once they’ve cooked with the rest of your meal. They are a great addition to sauces, soups and even sitrfrys.
What do you use your stems for?