I’m a huge fan of fresh herbs, and I’m an even bigger fan of using the entire store-bought bunch before any of the leaves get wilted and slimy. To achieve this, every week I buy a single type of herb and put it in as many dishes as possible. By the end, a barren bouquet of stems marks the finish line in my race against time, and I proudly toss all the non-leafy leftovers in the compost, feeling like a total master of efficient herb usage.
But wait — what about the stems?
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