Herb stems pack flavor—don’t toss them! **For pesto**, blend parsley or cilantro stems with basil, nuts, and oil—they add texture. **Infuse oils or vinegars**: Simmer rosemary or thyme stems in olive oil for 15 minutes (strain and store). **Freeze for stock**: Save stems in a freezer bag; add to soups for depth. **Dehydrate**: Bake woody stems (like rosemary) at 200°F until crisp, then grind into seasoning. **Quick pickles**: Steep mint or dill stems in vinegar with sugar for a tangy garnish. Even citrusy herb stems (e.g., lemongrass) can steep in tea or cocktails.
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