And how could I throw them away before? Now, not only the greens themselves, but all the stems, even if they are large and harsh, come into play. I hope you like my method too.
To be honest, I've never used dill and parsley stalks for cooking before. I always picked off leaves and thin sprigs for salads or to sprinkle a finished dish, and everything else went to my trash can.
And so it was until one friend told me that this is a very valuable product, and the stems can not only be used for cooking, but also harvested for the winter. Now I can't even imagine how you can throw away this yummy)))
In general, what am I doing. I put the stalks of dill, as well as parsley, in bags in small portions. I have separate bags for dill and parsley, I do not mix them. I put the packages in the freezer. As soon as new stems appear, I simply add them to a bag or put them in a new one.
Then, when I boil broth or carcass meat or vegetables, I always add a couple of stems. And then I just remove them from the pan. There is always more aroma and taste from the stems than just greenery. It was a revelation for me.
And I serve fresh herbs separately for the soup, or sprinkle on the finished dish - in general, it goes at the very end or already directly when serving.
I also read somewhere on the Internet that the stems can be dried, and then ground in a coffee grinder and used as a seasoning for any dishes. I also want to do this.
Do you use dill and parsley stalks? Or do you also throw them away like I did before?
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