Why experienced cooks don't throw away the stems of greens: they can still be useful
When preparing vegetable salads or other dishes with fresh herbs, the leaves or fluffy branches, like dill, are mainly used.
The stems, which quite rightly seem rough, go into the trash. But that's not right. Here's the right thing to do.
If we are talking about greens grown on your own plot, then this is an unreasonable waste.
If these are store-bought greens, it is really better to get rid of the stems. They may contain nitrates and other substances harmful to the body.
But back to your own harvest. The stems can be useful in the following situations.
1. When preparing broth – mushroom, vegetable, meat or fish, use the remaining herbs to make it more flavorful and healthier.
2. You can chop the stems and use them to season marinades or make pickles and other vegetable preparations for the winter.
3. An excellent option is to finely chop the stems, dry them in the oven on a baking sheet and use this seasoning for preparing semi-finished meat products or first courses in winter.
And finally, experienced cooks pour chopped parsley and dill stems with vegetable oil, pour the mixture into molds and freeze, and then use it to prepare first courses or sautés for soups.
