It’s not just parsley and cilantro leaves that offer loads of flavour. Finely chop the stems and add some raw to salads, dips, omelettes -- anywhere you want fresh herbal taste.

Try an aromatic paste with carrot tops. Roughly chop the leafy ends. Put ½ cup into a small food processor along with ¼ cup toasted walnut pieces, 1 finely chopped clove of garlic, 2 Tbsp. chopped parsley, 2 Tbsp. grated Parmesan cheese, 2 Tbsp. lemon juice, 1 Tbsp. honey, 1 Tsp. crushed fennel seeds and ¼ Tsp. each salt and pepper. Grind to a coarse paste. Add 3 Tbsp. olive oil. Pulse just to combine. Enjoy with roasted carrots or use to flavour pasta and pasta salads.

When you want to add rosemary flavour, but keep your gravy or sauce perfectly smooth, add just the stems during simmering. They can be easily removed, leaving behind only their delicious grassy taste.