What To Do With Basil And Cilantro Stems

Basil and cilantro stems can be used in the kitchen just like the leaves, adding flavor, texture, and aroma to soups, sauces, and more.
 
Many people toss basil and cilantro stems into the trash without thinking twice about it.
 
But here’s the thing: those basil and cilantro stems are packed with the same bright, herbaceous flavor you love in the leaves.
 
In this post, we’ll explore what to do with basil and cilantro stems, from infusing oils to blending them into pesto, so you never waste them again.
 
Let’s get into it.
 

What to Do With Basil and Cilantro Stems

What to do with basil and cilantro stems comes down to understanding that they’re completely edible and useful.
 
Here’s why you should stop throwing them away and start putting them to work.
 

1. They Pack Just As Much Flavor

Basil and cilantro stems are loaded with the same essential oils that give the leaves their signature taste.
 
In fact, the stems of cilantro are often more concentrated in flavor than the leaves themselves.
 
That means when you’re figuring out what to do with basil and cilantro stems, you’re actually working with a secret flavor bomb.
 
So instead of discarding them, treat those basil and cilantro stems as a bonus ingredient.
 

2. They Hold Up Better to Heat

Unlike delicate leaves that wilt the second they hit a hot pan, basil and cilantro stems can take the heat.
 
This makes them perfect for recipes where you want the herb flavor to build over time.
 
When you’re deciding what to do with basil and cilantro stems, think of them as the sturdy backbone of your dish.
 

3. They Reduce Food Waste and Save Money

If you’re buying fresh bunches of basil and cilantro, you’re paying for those stems whether you use them or not.
 
Using the stems means you get more mileage out of every bunch.
 
And that’s a big part of what to do with basil and cilantro stems, just get more value from what you already bought.
 

Practical Ways to Use Basil and Cilantro Stems

Now that you know what to do with basil and cilantro stems in theory, let’s talk about how to actually put them to use.
 
Here are some of the best methods for making the most of those basil and cilantro stems.
 

1. Blend Them Into Pesto or Chutney

Tender basil and cilantro stems can go straight into the blender with your leaves.
 
Just chop them roughly and add them to your pesto or cilantro chutney along with the leaves.
 
When you’re thinking about what to do with basil and cilantro stems, pesto is one of the easiest wins.
 
The stems blend right in and no one will ever know they’re there.
 

2. Infuse Oils and Vinegars

Another great answer to what to do with basil and cilantro stems is to infuse them into oil or vinegar.
 
Just pack clean, dry basil and cilantro stems into a jar, cover them with olive oil or white vinegar, and let them sit for a week or two.
 
The stems slowly release their flavor, giving you a beautifully herbaceous oil or vinegar for dressings and drizzles.
 

3. Toss Them Into Soups and Stocks

Basil and cilantro stems are fantastic in soups, broths, and stocks.
 
They add depth and aroma while simmering, and you can fish them out before serving if you prefer a smoother texture.
 
This is a classic move when you’re wondering what to do with basil and cilantro stems, just treat them like a bay leaf.
 

4. Chop Them Fine for Salsas and Salads

If the stems are tender, you can chop them very finely and fold them into salsas, salads, or grain bowls.
 
The tiny pieces of basil and cilantro stems add a fresh crunch and a burst of flavor.
 
For anyone asking what to do with basil and cilantro stems, this is a no-fuss way to use them raw.
 

5. Freeze Them for Later

You can also freeze basil and cilantro stems if you’re not ready to use them right away.
 
Just chop them up, pack them into ice cube trays with a little water or oil, and freeze.
 
Then pop a cube into a hot pan whenever a recipe calls for fresh herbs.
 
Freezing is a smart solution when you’re not sure what to do with basil and cilantro stems in the moment.
 

Tips for Prepping Basil and Cilantro Stems

Before you use basil and cilantro stems, give them a good rinse to remove any grit or dirt.
 
Pat them dry, then trim off any woody or brown ends that feel too tough to chew.
 
Tender stems can be used whole or chopped, while thicker basil and cilantro stems are best for infusing and straining out later.
 
Keep this in mind whenever you’re planning what to do with basil and cilantro stems, and you’ll get the best results every time.
 

So, What to Do With Basil and Cilantro Stems?

What to do with basil and cilantro stems is simple: use them instead of tossing them.
 
Blend them into pesto, infuse them into oils, simmer them in soups, chop them into salsas, or freeze them for another day.
 
Basil and cilantro stems are edible, flavorful, and versatile, so there’s really no reason to waste them.
 
Next time you strip the leaves off a bunch of herbs, save those basil and cilantro stems and put them to good use.