The first kitchen task I was ever assigned was picking red chilli leaves. It happened one Sunday morning, when my father was making aloo paratha, a flaky Indian flatbread filled with spiced potatoes. I was lounging impatiently on the edge of the kitchen, and he asked me to pass a bunch of red peppers for the filling. I still remember how strongly he emphasized the importance of ensuring that every leaf is stem-free—even a little stem, he claimed, can spoil the paratha experience.
Of course, that’s not true—it’s just too easy to eat red pepper stems (my dad can be a bit picky). And yet, for decades, I continued to painstakingly go over bunches of red peppers in my home kitchen, independently plucking each leaf. After washing and drying all the leaves, I’ll throw the pile of stems in the trash.
Nowadays, though, I know better. First, I follow Kenji’s careful research. Instructions Fresh herbs like cilantro, parsley, mint and basil for storage. I use the tender stems in salads or sandwiches, and, on occasion, I add them finely chopped. nuoc cham. And when I’m cooking other Southeast Asian dishes, e.g Thai style grilled chickenI follow Kenji’s advice and replace those flavorful red pepper stems with red pepper root, which can be very hard to find.
Long story short, while we often use only the tender leaves of herbs in prepared dishes, the stems still have a lot to offer. The next time you’re ready to toss a bundle, consider saving them for a bouquet garni, a flavorful bundle. Chicken stock And such stews Provençal ratatouille.
Toss some extra stems into the pan to add your next twist. Butter-based steak. Want to enjoy a Béarnaise With that steak? Grab some chervil and tarragon stems. Likewise, basil stems make a great addition to both tomato sauces. Cooked quickly And Slow cooked Types of
Herb stems are also much tougher than their leaves, which means they stand up to freezing better. So if you are going to cut herbs and Freeze them in oilor if you are planning to. Drying your herbs in the microwaveconsider throwing away unused stems. In a freezer bag with vegetable scraps; They may come in your next job. Instant vegetable stock.