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Post by ahntjudy on Aug 9, 2015 12:26:17 GMT -5
It’s been a lovely Sunday morning here… On the glider… out on the front porch…stripping lots of thyme leaves… It’s a sit down job and it takes a while… And for a change, some time on my hands… to just sit down.
A time to let the mind wander and ponder… One thing I wondered…
How are small herb leaves stripped for large commercial sale?
Are there people, like me, madly stripping herbs off stems with their fingernails? I don't know... If so, I hope they washed their hands… ;)
I use a small scissor sometimes for certain stuff but…
I can't picture any machine that could strip tiny thyme leaves... How else is there to do it, other than by hand...and get the leaves...no stems nor other detritus...on a large scale? Very curious as to how it's done.
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Post by pepperhead212 on Aug 9, 2015 15:28:04 GMT -5
I agree with you, ahntjudy. This is why thyme has not been an herb I have grown very often. Also, the fact that thyme, along with oregano, is very good dried, and, IMO, it isn't one of those herbs that loses an essential aroma or flavor when dried, as happens with many, if not most, other herbs. Thyme is probably dried on the stems commercially (though I'm just guessing), as it comes off much easier dried than when fresh. Though it is not exactly the same flavor, an easy way to get the thyme flavor in your food is to grow some thyme scented oregano - a.k.a. spicy oregano. This is a perennial herb, which did not get invasive in my garden (as some oreganos are known to do), and has large leaves, easy to strip off. It died in my garden in that severe cold we had last winter, but that was the first time.
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Post by desertwoman on Aug 9, 2015 15:54:20 GMT -5
I grow thyme and dry it on the stems, hanging it upside down from my kitchen beam. They strip really easily when dry. But it is a wonder how it is done commercially, in large volume.
If they are being handled, I'm pretty sure the workers are wearing disposable thin plastic gloves. Now days, most food service persons touching food seem to have to wear gloves.
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Post by ahntjudy on Aug 10, 2015 16:25:01 GMT -5
Actually, I don't use thyme at all cooking for me... I have 8 thyme plants in ground in the garden this year... I give it dried, to the 'chefs' in my family at Christmas...so I need a lot. I have never tried drying it before stripping it...I'll give it a try... I'm real fussy that no stems get into my leaves... a gardening personality flaw... ;) Asked one brother if he wanted any bouquet garni...but he likes just the leaves... I will look for that 'spicy oregano' next season... My oregano, so far this year, is doing OK... ~~~ I actually wasted time online looking up how massive amounts of herb leaves are harvested and stripped... Found nothing... I can't help it...I'm inquisitive...
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Post by brownrexx on Aug 10, 2015 17:21:27 GMT -5
I just used some in tonight's dinner and the leaves stripped off very easily. You strip them off backwards right? In other words from top to bottom of the stem.
I saw this described on the Food Network and the leaves just fell right off of mine.
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Post by ahntjudy on Aug 10, 2015 17:29:57 GMT -5
I meant to hit reply, not 'like'
I stripped a huge amount of it yesterday...that and oregano... Most of the time it was best - top to bottom...and did well... Sometimes depending on the fragility of the stem, the opposite worked... It took me hours practically nonstop - I became a professional! ;)
Between the thyme and all the other stuff, my thumb(nails) are pretty sore...
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Post by brownrexx on Aug 10, 2015 20:27:31 GMT -5
I meant to hit reply, not 'like' You can un-like by hitting it again.
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Post by restless on Aug 10, 2015 21:39:50 GMT -5
A lot of stuff can be stripped like that...summer savory, curly kale, fine leaved basil. It is a good technique.
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Post by ahntjudy on Aug 11, 2015 8:03:35 GMT -5
You can un-like by hitting it again. Thanks!
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Post by OregonRed on Aug 11, 2015 11:17:33 GMT -5
I grow thyme and oregano, and I strip or pluck it, because,i too, do not like stems!
I use it fresh
certain things that are seasonal, I dry, like basil...
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Post by ahntjudy on Aug 11, 2015 13:54:25 GMT -5
I dry my basil too... I dry it in my boyfriend's oven with the pilot light...
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Post by desertwoman on Aug 11, 2015 19:13:16 GMT -5
I would like to suggest that you hang your herbs (upside down) when you dry them. The oils concentrate more and so there is more flavor. Also harvesting them in the mornings before the dew evaporates is the best time for flavor as well, though any time is better than no time!
I eat fresh herbs all summer, but I pick and dry for winter. The more I pick, the more that grows!
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Post by ahntjudy on Aug 11, 2015 19:35:21 GMT -5
Hang and dry basil as well? Yep...I do pick in the morning...
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Post by restless on Aug 11, 2015 19:42:46 GMT -5
I am not a fan of dried basil, dried chives, dried cilantro, or dried parsley. These are herbs that I eat fresh or not at all. I will have to try your freezing tip with parsley and cilantro, ahntjudy. Thanks for posting that.
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Post by ahntjudy on Aug 11, 2015 19:49:14 GMT -5
restless, the chopped, frozen chives retain a nice freshness...maybe try them... I don't use chives dried either...
Dried basil I use in my sauce if I don't have fresh... I use it a lot.
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