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When cooking I would always chop the stems to include them as seasoning while frying/cooking and leave the leafs for using them either freshly in the end over the dish or mix them into the dish right (a minute or so) before you serve it. This way you will still get flavor out of the stems (in a different way), and also they soften up and look great.


I pick the prettiest leaves off the stem to use (chopped as necessary) as garnish. Without getting nuts about removing all of the stem (or I do get nuts about it, depending on the dish), I chop up more leaves to use in the dish. What I'm left with is a few leaves and lots of stems. I chop off the root end of the stem (where the stem becomes paler), and then ...


The stems are edible and flavorful, with a crunch that may or may not be desirable in your dish, but the lower portion of them tends to be a little stringy. I always trim off the bottom, but as for the rest of the stem, it depends on what I am making. For raw dishes where it is chopped quite finely (koshimbir, pico de gallo) or even ground to a paste ...


For most herbs, if the stems are tender, it is fine to just chop and add. Of course it depends on the application. For example, as a garnish, sometimes stems with leaves work, sometimes not. Then, there is also the SE Asian tradition of using stems and roots of cilantro in marinades and rubs (no leaves). My own metric, for almost any herb, is if the stem ...

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