All those veggies that sit all alone in the very back of the refrigerator or the bottom crisper have a purpose. Don’t neglect them. There are hungry kids in the world and roaming around San Francisco that would love to eat your old veggies.

Wilted cilantro tops - Soak in cold water for about 10 minutes. Dry them completely. Grab the cilantro and wad into a ball. Mince and use the tops for salsa (sauces), marinades, salads, and dressings. Those wilted tops still have a ton of pungent flavor packed in them.

Cilantro bottoms - dry them with a towel and then ground them or smash them for pork stocks, stir-frys, etc. The stems have an amazing amount of juice. Cilantro is a vascular plant that loves to be milked for every ounce of goodness. Cilantro is a great appetite catalyst. It is also a cool “chi” plant. Really works in conjunction with chilis and hot flavors.

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