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Depends on the herbs your using and for what purpose, some herbs have soft stems such as parsley and basil and can be eaten, some have woody stems such as rosemary and thyme and are not good to eat.

Generally just the leaves of all herbs are used, however stems can be used when flavouring stocks, or as a bed to roast meat, stems can also be used for other purposes for example the woody stems of rosemary can be used as a kebab 'skewer' especially for lamb kebabs.

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Q: When using fresh cilantro do you use the stem also?
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