See How You Can Get the Most Out of Your Herbs

Food

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Source: www.loveliness.com.ua

Source: www.loveliness.com.ua

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 

Source: www.glutenfreeschool.com

Source: www.glutenfreeschool.com

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.

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Blend Them Up

Source: disgustinglygood.com

Source: disgustinglygood.com

Parsley, cilantro, and basil blend up great into pesto. The tender stems work the best.

Guacamole

Source: frenchfriestoflaxseeds.com

Source: frenchfriestoflaxseeds.com

It’s all about the cilantro here. Keep the stems and add them in with the leaves.

Bake With the Stems

Source: www.goodtoknow.co.uk

Source: www.goodtoknow.co.uk

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

Source: dish.allrecipes.com

Source: dish.allrecipes.com

Use the softer stems in salads to add an extra punch. Tabouleh is the perfect example for this!

Use Them in Oils

Source: www.brit.co

Source: www.brit.co

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.

Pickle Them

Source: magnoliadays.com

Source: magnoliadays.com

Combine pickle brine with herb stems to create a great flavor. Dill and cilantro make a great combination with the brine.

(H/T Huffington Post)

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