When a recipe calls for a few fresh basil leaves, a bit or parsley or oregano, what do you do with the stems that get left behind?
If you’ve been throwing them away – STOP!
Use them whole
For big stems like rosemary, try adding them whole to sauces and soups, then removing them whole before serving.
Make a veggie broth
Keep a bag in the freezer and add stems as you use them. When the bag is full, it’s time to make veggie stock!
Use them as herbs
In the conventional way – chop them up really finely and add them to your recipe
Use them as kebab skewers
This one takes a bit more preparation, but it you have big herb plats like rosemary, save the long stems. Wash them thoroughly, then freeze them. Use them frozen in the place of a wooden or metal skewer to have deliciously rosemary infused meat and veggies on your next barbecue!
Make herb infused olive oil
Simply add the stems in an air-tight contained with some olive oil and leave for a few days. Next time you use the oil, it will have a delicious herb-infused flavour.
Stuff with them
When you stuff a bird or fish, use the left-over herb stems. Remove before serving and the herbs will have infused into the meat/ fish perfectly.