cilantro roots

When it comes to yielding flavorsome herbs and spices, the most productive parts of plants are usually above the soil: leaves (basil, sage, cilantro); seeds (mustard, nutmeg); fruits (chiles, tamarind); and even flowers and buds (saffron, cloves, capers). However, just below the culinary sight line and no less robust in taste are seasonings derived from roots and stems.

Some, like cilantro roots, are often discarded despite having as much flavor as the leafy or fruity parts more commonly used for spices and herbs. Others are mainstays of the pantry, such as bulbous onions and garlic, and root-like ginger. But if you’re looking to liven up your spice repertoire with new down-to-earth seasonings, give the following tasty trio a try.

Sensational Stems

The first time I bought celery in a Manila grocery store, I was surprised to find the stalks still crowned with leaves. Accustomed to the neatly trimmed, plastic-bagged bunches in American supermarkets, I was mildly peeved over the extra effort I had to make to cut off the tops, even if it involved nothing more than a solid thwack of a chef’s knife to decapitate those unwanted greens. I swept them from the cutting board into the trash without another thought, blithely unaware that I had just added to the more than 200 pounds per person of edible food discarded around the world last year.