In article ,
" wrote:

When I want to use some oregano, parsley, cilantro, etc., do I pick
off individual leaves, or snip off an entire "branch" ?

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!!!!! :-)

--
K.

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