6 Genius Root-to-Stalk Recipes That Use the Entire Vegetable

Herb stems can also be as flavorful as their leaves. Nora Pouillon, chef and co-owner of Restaurant Nora in Washington, D.C., tosses in both the leaves and stems of Italian parsley and mint (plus scallion whites and greens) for her tabbouleh, which is gluten-free: She swaps finely chopped chickpeas for the usual bulgur.

Get the recipe: Chickpea Tabbouleh Recipe