|Vegetable and Herb Stems: To Eat or Not to Eat|
|Written by Whitney Lauritsen|
When making dishes using veggies like broccoli or kale and herbs like parsley or cilantro, recipes tend to call for the head or the leaves, relegating the stems as simply rubbish (though hopefully composted!). If you've ever felt guilty about wasting 3/4 of a plant or wondered if you were missing out on some extra nutrition, it's time to get the scoop on stalks.
You probably won't be too surprised to learn that vegetable stalks are quite tasty and certainly carry some nutritional benefits. Broccoli's trucks, for example, contain calcium, iron and vitamin C. Adding herb stems to your dishes has its yummy place, too. Here are some ideas on how to use them to jazz up your meals and keep your waste to a minimum.
Vegetable stalks (broccoli, cauliflower, kale, chard, collard greens, etc.)
image: Maggie Hoffman