The first kitchen task I was assigned was to pick coriander leaves. It happened one Sunday morning, when my father was making aloo paratha, flaky Indian flatbread filled with spicy mashed potatoes. I was hovering impatiently at the edge of the kitchen, and she asked me to pick up a bunch of cilantro for the filling. I still remember how strongly he stressed the importance of ensuring that each leaf was free from the stem – he claimed that even a little stem could ruin the paratha experience.
Of course, that’s not true – the cilantro stems are perfectly easy to eat (my dad can be a bit picky). And yet, for decades, I painstakingly tended bunches of coriander in my home kitchen, plucking each leaf; After washing and drying all the leaves, I’ll throw the pile of stems in the trash.
However, nowadays I know better. First of all, I follow Kenji’s careful research guidelines For storing fresh herbs like cilantro, parsley, mint and basil. I use the tender stems in salads or sandwiches, and sometimes, I chop them finely and add them to Nuoc ChamAnd when I’m making other Southeast Asian dishes, like Thai-Style Grilled ChickenI follow Kenji’s advice and replace those delicious cilantro stems with cilantro root, which can be extremely difficult to find.
To make a long story short, while we often use only the tender leaves of herbs in prepared dishes, the stems still have a lot to offer. Next time you’re getting ready to toss the bundle, consider saving them for a bouquet garni, the spice bundle that can flavor chicken stock and stew like this Provencal Ratatouille,
Add a few extra stems to the pan to add complexity to your next Butter-Roasted Steakwant to enjoy bearnaise With that steak? Take some chervil and tarragon stems. Likewise, basil stems are a great addition to both tomato sauces. quick cooked And slow cooked Varieties.
Serious Eats / J. Kenzie Lopez-Alt
The stems of herbs are also much tougher than their leaves, which means they withstand the cold better. So if you are going to chop herbs and freeze them in oilor if you are planning Drying your herbs in the microwaveConsider throwing away unused stems In a freezer bag with vegetable leftoversThey may come in handy in your next task Quick Vegetable Stock,
