6 Creative Uses for Leftover Herb Stems
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 plants 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 airtight container 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 leftover herb stems. Remove before serving and the herbs will have infused into the meat/ fish perfectly.
Dry and Powder for Seasoning
If you’ve got a dehydrator or even just a sunny windowsill, you can dry leftover herb stems instead of binning them. Once dry, blitz them into a fine powder using a food processor or spice grinder. This DIY seasoning can be sprinkled onto meats, vegetables, or even blended into Paleo-friendly sauces and dressings. It's a great way to preserve flavour and reduce waste at the same time.
Use in Herbal Teas and Infusions
Many herb stems, like mint, lemon balm, thyme or basil, can be steeped in hot water to create light, refreshing teas. If you're feeling adventurous, try combining different herb stems to make your own custom blends. This is especially good if you're winding down in the evening and want a caffeine-free, natural drink. Just make sure to rinse the stems thoroughly beforehand.
Blend into Pestos and Sauces
While traditional pesto uses only the leaves, the stems of herbs like parsley and coriander are packed with just as much flavour. Try blending stems in with your usual pesto ingredients – you may even find the texture improves. The key is to blend well so they’re completely broken down, leaving no stringy bits behind.
Natural Food Wraps and Steamers
Large herb stems like lemongrass, bay, or rosemary can be used as a base for steaming fish or vegetables, acting as a rack to prevent sticking while also adding a subtle aroma. Similarly, soft, flexible stems from parsley or coriander can be used to tie up food bundles when steaming in parchment or foil, adding both function and flavour.
Add to Ferments
If you're into fermenting your own vegetables (think sauerkraut, kimchi or carrots), herb stems can be added to the jar to bring subtle extra flavour to your ferments. Dill stems work brilliantly with pickles, while thyme and oregano stems add a depth of flavour to brined vegetables. They also look visually interesting through the glass!
Repurpose into Natural Cleaners
This might sound odd, but some herb stems like mint, thyme, and rosemary have natural antibacterial properties. Steep the stems in white vinegar for a couple of weeks and strain. You’ll be left with a wonderfully fragrant, chemical-free household cleaner that’s perfect for wiping down kitchen benches.
Use in Ice Cubes for Cooking and Drinks
Add finely chopped herb stems into ice cube trays with water or olive oil and freeze. You can then toss them straight into a hot pan to begin a recipe, or drop into sparkling water for a subtly flavoured herbal drink. This method locks in the freshness and makes your next cooking session even easier.
Compost or Feed Your Plants
If none of the above ideas appeal, herb stems still have one final use: compost. Adding them to your compost pile or worm farm will contribute to rich, nutritious soil. If you’re growing herbs yourself, it’s a nice way to complete the cycle and keep your garden flourishing.
Why It Matters
Reducing food waste is one of the most powerful, practical steps you can take to live a more sustainable life. From a Paleo perspective, it also fits beautifully with the philosophy of making the most of natural resources, respecting food, and using whole ingredients in creative ways. Every time you repurpose an ingredient that would otherwise be discarded, you’re supporting not only your health, but also the environment.
What About Stems That Are Tough or Woody?
Not all stems are created equal. The tougher, woodier stems of herbs like rosemary and thyme are best suited to infusions, stocks, or as roasting aromatics. Trying to eat them raw or even finely chopped can leave a fibrous texture that’s not pleasant in most dishes. The trick is to match the use to the stem’s texture and intensity — if it’s soft, blend it. If it’s hard, infuse it.
A Note on Storage
If you’re not ready to use your stems straight away, don’t toss them. Wrap them in a damp paper towel and store them in a sealed container in the fridge for a few days. Alternatively, freeze them in a ziplock bag and pull them out as needed for stocks, teas, or marinades.
Final Thoughts
Herb stems are one of the most underappreciated parts of the plant. While many people instinctively discard them, there’s no reason they can’t be repurposed to enhance flavour, reduce waste, and save money. Whether you’re simmering a broth, blending a sauce, or cleaning your kitchen, there’s always a clever way to use those leftover stems. So next time you’re chopping herbs, pause before you compost — and give those stems a second life.
