Sometimes people doubt the advisability of using the stems of herbs and sometimes throw them away while cooking.
However, experienced housewives never get rid of it.
Culinary expert of TUT NEWS, chef and fourth-class baker Yulia Arkhipova will tell you how you can use dill and parsley stems.
Ways to Use Green Stems
It all depends on what kind of greens you have in front of you. If we are talking about a purchased product, the stems may contain nitrates that are harmful to the body.
In that case, it really is better to get rid of them.
If you use home-grown greens, then they will be useful to you in the following cases:
- as an additive to broth to make it tastier and healthier;
- as a winter preparation, which, when dried, will become an excellent seasoning for meat and first courses;
- as an additional aromatic seasoning for marinades and other dishes that require herbs.
Expert: Arkhipova Julia
