"sf" > wrote in message
news
> On Sat, 12 Jan 2013 11:50:52 -0800, gtr > wrote:
>
>> On 2012-12-31 00:54:20 +0000, sf said:
>>
>> > How do commercial processors do it and how do you manage not to have a
>> > lot the stem in with the leaves?
>>
>> I guess I'm missing something. We have time in the yard and I just grab
>> a few sprigs, strip off the leaves with my fingers, chop it up and
>> throw it in.
>> <snip>
>> Same with the rosemary, and just strip it off with my fingers going
>> against the grain, but there the stems are really quite thick.
>
> My thyme stems are too flimsy to strip without breaking and the leaves
> are too tiny to cut off the stem with scissors. I don't have an issue
> with rosemary and only use the new growth when I do. I've pretty much
> given up on using the thyme I grow, so I bought commercial and had
> exactly the same problem.
>
> I posted my query because stripping it is such a PITA, so I thought
> I'd ask. I needed fresh thyme for something that wasn't cooked, so I
> couldn't just throw it in on the stem and fish the stems out after the
> dish cooked. Maybe the thyme you grow is different from mine and what
> I buy commercially, or maybe you are using a different herb and
> thinking it's thyme. I dunno.

You could use scissors if the appearance is important. If not I throw it
all in and fish out the stems, or chop most of it up finely.
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