How to use leftover greens after cooking

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Some housewives use all the greens, others only the tops. In fact, the stems are a shame to throw away. There is no less benefit from them, so we suggest you familiarize yourself with the possible ways of use.

Dry seasoning

You can grind each type of green (parsley, dill, basil) separately, or you can make a mix. The seasoning will turn out no worse than store-bought. It is characteristic for it to have a distinct, rich taste and aroma. Dry seasoning is added to meat or fish dishes.

Broths, soups, marinades

Green stalks can be tied into a bundle and placed during cooking as an aromatic additive. It is better to do it 10 minutes before the end. Greens usually become inedible in marinades, so they are thrown away. In this case, it is convenient to get the tied stems, and the leaves could have been used more expediently.

When you make a stir-fry with onions, garlic and carrots, chop the stems of greens there as well. It will be much more fragrant and rich in taste.

Salad dressing

Salad dressing only benefits from the addition of aromatic stems. Chop the greens, add a little lemon juice, vegetable oil and your favorite spices.

Aroma salt

Be sure to cook it. For 1 kg of greens, you need to take 200 g of salt. Everything is mixed together, left until the juice is released, after which it is ground into a homogeneous mass. The result is aromatic green salt.

These are the most popular ways to use greens stems. Do not throw away a valuable product that will bring you many benefits. And we are talking not only about waste-free use and taste properties, but also about vitamin benefits.