Don’t throw away coriander stems

Many people use only the leaves of fresh coriander (cilantro) while cooking and throw away the stems.

However food and nutrition experts say the stems are packed with flavor and nutrients and can be a valuable part of many meals.

Coriander stems contain vitamins A, C and K along with fiber which helps support healthy digestion.

They also contain natural plant compounds that may support heart health and help the body function properly as part of a balanced diet.

Instead of throwing them away here are some easy ways to use coriander stems in your kitchen.

Add them to curries. Finely chop the stems and cook them with onions garlic and spices. As they soften they blend into the gravy and give the dish a richer flavor and fresh aroma.

•Use them in soups and broths

Wash the stems well and add them to vegetable or chicken soup while it cooks.

They add extra flavor and nutrients to the broth.

•Mix them into lentils and vegetables

Add chopped coriander stems to the tempering with cumin garlic and other spices.

This simple step can make lentils and vegetable dishes taste even better.

Use them in marinades

Blend the stems with ginger, garlic yogurt and spices to make a marinade for chicken fish meat or paneer.

They help add a fresh herbal taste to the food.

•Add them to chutneys and yogurt dips

Blend coriander stems with mint garlic yogurt or roasted chickpeas to make a thick and flavorful chutney or dip that goes well with snacks and meals.

If you have extra coriander stems wash and dry them then chop and store them in an airtight container or freezer bag.

They can stay fresh in the freezer for several weeks and can be added directly to cooked dishes whenever needed.

Experts say using coriander stems is a simple way to reduce food waste save money and add more flavor and nutrients to everyday meals.