Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School | Ask Your Questions Now ›

Home Cooking

Basil

Basil stems

Share:

Home Cooking 2

Basil stems

Margret | Jun 24, 2005 09:35 PM

I've used my big bunch of basil to make a big pot of tomato sauce. Is there any reason why the stems can't go in for flavoring. I planned to tie the bunch of stems together and put it in with the sauce for the simmer. I'm afraid to do this because every recipe I've read asks that the leaves be pick off. Now I'm thinking...there must be a reason! What am I missing?

Want to stay up to date with this post?

Feedback