Trashing stems from fresh parsley, basil, mint, cilantro, and dill is a senseless waste of flavor.Those stems you thought were trash can really boost flavor. Here's what to do with them:.Blend parsley stems into your next pesto for an added boost of green color and bright flavor.Finely chop some cilantro or dill stems for an added, herbaceous crunch in a salad.If you're making a vinaigrette in a food processor or blender, toss some herb stems in there, too.When you are blending your salsa, go ahead and throw in the whole bunch of cilantro, stems and all.Since you will be straining broth anyway, add all of your stems to help boost the flavor