While we often only use the tender leaves of herbs in finished dishes the stems still have a lot to offer. Here’s how to get the most out of them.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Well Done | 2019-04-07 16:00:00 |  3,562 Views |
Herb Stems – Don't Throw Them Away! | Food 101 | Well Done
Serious Mealtimes / Vicky Wasik
The first kitchen chore I ever had to do was pick coriander leaves. It happened on a Sunday morning when my father was making aloo paratha the crispy Indian flatbread filled with spiced mashed potatoes. I hovered impatiently at the edge of the kitchen and he asked me to use a bunch of coriander for the filling. I remember him stressing the importance of making sure that each leaf had no stems. He claimed that even a little bit of stems could ruin the paratha experience.
Of course that’s not true coriander stalks are very easy to eat (my father can be quite picky). And yet for decades I would carefully go through bunches of coriander in my own kitchen picking off every leaf; after washing and spinning all the leaves I would throw the pile of stalks in the trash.
