For his North African-inspired herb jam, Russ Moore, the chef at Oakland's Camino, uses a wild variety of herbs and greens to give the spread the most complex flavor profile possible—but also uses up all the vegetables in his walk-in fridge and any herbs and vegetables taking over his garden.

Moore suggests using a mixture of sweet greens (spinach or beet tops), stronger greens (carrots tops, fennel tops, wild nettles) and herbs like mint, oregano, cilantro or celery leaves.

He says, "The trick is to use everything in your refrigerator or garden before you have to compost it."

To learn more, read "Russ Moore's Secret Weapon."