Herb stems are packed with flavor, so rather than tossing them in the trash or compost, use them to make oils, vinegars, and stocks tastier.
Put your herb stems in a neutral oil (olive, grapeseed, or canola, for example) or into white vinegar for at least a few hours. You can leave them in for a couple days to infuse more flavor, but not so long they start to go off. This is an especially great way to use up “hard” herb stems that are noticeable in food so they’re often left out, like thyme or rosemary stems.
Flavoring stocks is just as easy. Just put the herb stems in a sachet of cheesecloth, or even a coffee filter and submerge it in the stock for a few hours. “Soft” herbs work best here, like basil, sage, and cilantro. Either way, you save something useful from the trash, and get even more fresh flavor in all of your dishes.
7 Reasons You Shouldn’t Throw Away Herb Stems | The Kitchn
Image from picturesbyann.