Save the parsley stems!
What would your curry be without a leaf of coriander? Your deviled egg without a sprig of parsley? Exactly. Herbs make your dish. But what should you do with the stems?
They are bright green and crunchy, yet they often end up in the organic waste bin. The stems of parsley and coriander are seriously underrated. Save them. Not only to combat food waste, but above all because they make the most delicious dishes. It’s time to appreciate your stems.
Parsley
You know those recipes that say: ‘pick the leaves off the sprigs’? But what do you do with the stems? Well: put them in soup, a stir-fry, a dressing or a curry. Parsley stems work wonderfully in fish soup. Just a moment and you’ll have the best stock ever. Is there a stir-fry on the menu? Finely chop the stems and toss them through the stir-fried vegetables. Another option: bruise them and infuse them in oil. You’ll have a delicious parsley oil to drizzle over your salad. Or, while you’re at it, turn them into a salsa verde.
Coriander
Coriander stems go into the curry rather than on top of it. The leaves steal the show when serving as a beautiful finishing touch, but most of the flavour comes from the stems. While the leaves quickly become limp and soggy when simmered along with the dish, the stems can handle it all. They simply become a little softer and add colour and flavour to your curry. Even if the recipe says nothing about this, just do it! It will only make it more delicious.
Appreciate your stems
Of course, coriander stems can also go into a stir-fry. When stir-frying neutral vegetables such as cabbage and leek, they add extra flavour. Or throw them in the blender and use them as the base for a marinade or rub with a little lemon, salt and pepper. Plenty of options. Still sceptical about stems? Then just cut off the ends, as they can sometimes be a little tougher. The upper part is wonderfully tender and deserves a better destination than the waste bin!
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