Depends on how you want to use it... :-)
For some, slow cooked recipes, I tend to get lazy.
I'll snip a small branch (6" or so) and just lay the herbs on top of the
roast or pot roast recipe in the pan, then remove it after the meal is
cooked. The herb flavor cooks into the recipe and it's quick and easy.
If I want to use the fresh herbs in sauces or on fried chicken etc.,
I'll pick off the individual leaves after rinsing the herbs off, then
mince them fine with my chinese knife.
Sometimes for sauces, I cheat! I'll put the whole leaves into the food
processer with some canned or fresh peeled tomatoes and let it whirl for
a bit until the leaves are chopped fairly fine.
Have fun!!!!! :-)
Sprout the Mung Bean to reply...
There is no need to change the world. All we have to do is toilet train the
I'm curious - you leave the de-leafed branch on the plant? Does it
then leaf out again? I always snip the branch, and then remove the
leaves at a later point, usually while other things are cooking.
I also like to remove branches rather than leaves because some herbs
need to be pruned back a bit to keep them from getting scrawny or from
going to seed to quickly.
No, I don't leave the stripped branch on the plant. :-)
I snip off the branch I want to use into a collander and rinse it well
I'm told to keep the rosemary twigs by one of the chef's a work, then
use them for kebab skewers as that will impart a rosemary flavor to the
kebab items. I've not tried it yet, but my rosemary is getting large
enough and mature enough to try that soom.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell--you
On Thu, 02 Jun 2005 19:50:57 -0500, Katra
Ah, the light bulb coms on! I misunderstood at what point you removed
the leaves. Silly me - I had visions of you standing in the garden,
carefully removing one leaf at a time! I didn't want to say anything,
but I thought "Wow, Kat has *way* too much time on her hands" :-)
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