Fresh herbs lend key flavors to many dishes. Most recipes call for the leaves and not the tougher stems. Here are three tricks to separate tender leaves from their heavy stems.
Hold a bunch of flat-leaf or Italian parsley in your hand. Use a sharp cook's knife and shave the leaves off the stems, like this. With this technique you easily separate the leaves from the stems. If you have a couple leaves with longer stems just edit them out, but save those stems for adding to stocks, herb bundles, or bouquet garni. This is a great time saver with cilantro, as well.
To remove the leaves from piney herbs, like fresh rosemary, savory, or oregano, hold the stalk of the herb and pull the leaves, against the natural direction they grow on the stem. The tip of the stem may be tender enough to include with the leaves.
With bunches of herbs, like delicate thyme, you can also hold the bunch between the palms of your hands and rub them back and forth, until the small leaves fall off. Save the stems for adding to stocks or throwing on an out door grill.

Instructor: Jill Novatt