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
