Use Herb Stems to Add Oil, Vinegar, and Broth Rather Than Tossing Them
Herb stalks are full of aroma, so instead of throwing them in trash or compost, use them to make oil, vinegar, and broth tastier.
Place the stems in a neutral oil (such as olive, grape, or canola oil) or white vinegar for several hours. You can leave them on for a couple of days to add more flavor, but not for as long as they start to fade. This is a particularly good way to use the “hard” stems of herbs that are visible in food and therefore often not used, such as thyme or rosemary stems.
Seasoning broths is just as easy. Simply place the stems of the herb in a cheesecloth bag or even a coffee filter and submerge it in the broth for a few hours. “Soft” herbs like basil, sage and cilantro are best suited here. Either way, you’ll clean up something healthy from the trash and give your food an even fresher flavor.
7 Reasons You Shouldn’t Throw Herb Stalks | Kitchen
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