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what to do with left-over herb stems basil rosemary waste produce ideas paleo diet

6 things to do with left over herb stems

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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.

what to do with left-over herb stems basil rosemary waste produce ideas paleo diet

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.

Griddled tuna steaks with coriander and capers paleo recipe fish dinner lunch-min

Recipe: Griddled Tuna Steaks with Coriander and Capers

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When cooking tuna steaks, only the best will do. Buy ‘Sushi Grade’ tuna, which you can effectively eat raw, and cook it to medium. This way, the fish will do the talking, and you won’t need overpowering sauces or marinades to make it palatable.

Griddled Tuna Steaks Ingredients:

  • 2 sushi grade tuna steaks
  • 1 small handful fresh coriander, roughly chopped
  • 1 tbsp capers, rinsed and dried
  • Juice and zest of 1 lime
  • 1 clove garlic
  • 2 spring onions, trimmed and chopped
  • 2 tbsp olive oil
  • Salt and pepper

Griddled Tuna Steaks How To:

Heat a griddle to a very high heat, and brush with a little olive oil.

Whizz together all the ingredients, bar the tuna, to form a light dressing. Set aside.

When the griddle is really, really hot and the oil is smoking, throw on the tuna steaks. Sear for 1 and a half minutes each side, so still pink in the middle. Remove from the heat, and drizzle with the dressing.

Griddled tuna steaks with coriander and capers paleo recipe fish dinner lunch-min