Herb Jam Is Smart, Scrumptious, and Sustainable

All too often, the tops and stems of herbs and vegetables end up in the trash or compost. What a waste! These 0ft-overlooked gems are not only edible, they’re loaded with flavor and nutrients. Put to good use, combinations of tops and stems can result in something smart, scrumptious, and sustainable: herb jam.

The idea is simple: Take veggie tops — carrots, beets, radishes, and fennel. Next, grab stems of herbs like cilantro, parsley, and dill. Mix and match to your heart’s content: Simmer in garlicky olive oil, and the result is the beautiful medley of flavor that herb jam delivers.

Once cooled and blended, it becomes a savory spread on bread or crackers. Alternately, you can add a dollop of jam to a soup or stew or swirl a spoonful into hummus for a lively appetizer. Play around with creating different varieties of herb jam, and enjoy.

Herb Jam

Ingredients

carrot tops, 1 bunch
fennel tops, 1 bunch
dill, 1 bunch
1 bunch (about 8) garlic scapes
3 cloves garlic
1/2 cup olive oil (or more if necessary)
Salt and pepper to taste

Preparation

Steam tops, herbs, and garlic until tender, about 20 minutes. Let cool, then remove greens and garlic. Separate the garlic and mash with a fork until creamy.

Heat oil over medium and add garlic. Saute until just softened. Do not allow it to burn or the garlic will become too bitter.

Chop the greens and add them to the oil and garlic mixture. Simmer at a low temperature for about 45 minutes, frequently stirring and mashing with a wooden spoon. Season to taste with salt and freshly ground pepper. Remove from heat and allow the mixture to cool to room temperature. Transfer to a food processor and then blend the herb jam until you reach your desired consistency.

If not eaten immediately, refrigerate in a tightly sealed container or freeze in jars. Serve at room temperature.