Very few traditional home cooking recipes from any culture are particularly inelastic when it comes to ingredient quantities, especially for the fresh ingredien

Very few traditional home cooking recipes from any culture are particularly inelastic when it comes to ingredient quantities, especially for the fresh ingredients. I've never left aside half an onion unless it was expressly to have something to throw in an omelette the next morning. I routinely triple the fresh basil called for by recipes just to use the whole bunch, and have so far lived to tell the tale. Though maybe that I routinely double the garlic called for helps balance it, so I provide no warranty for anyone else. :)