On Fri, 11 Jan 2013 16:17:39 -0600, Sqwertz >
wrote:

>On Sun, 30 Dec 2012 18:00:02 -0700, Janet Bostwick wrote:
>
>> most of the chefs on TV avoid the problem by tossing the entire stem
>> into the pot. The leaves cook off and at the end you fish the stem
>> out. I have the same problem when drying my own thyme. It's
>> impossible to get the leaves off without having bits of sharp stem.
>> I did find out recently that German Thyme supposedly has a weak
>> culinary flavor.
>
>I use a comb to get off the leaves and do several springs at once. I
>let them dry for a overnight in a pie tin and then strip 4-5 sprigs at
>a time. Sometimes the tops come off if they're too crispy but It's no
>big deal.
>
>Then the comb goes back into my back pocket.
>
>-sw
Really??? A comb? I don't care if you are joking or not, it sounds
like it would work. Part of my problem is that I don't use the time
often enough to keep it trimmed and thus producing nice, straight
stems. Thanks for the idea.
Janet US