De-stemming Herbs – A Kitchen Tip
A few months ago, my aunt shared a video of this simple kitchen tip. I was intrigued, tried it, and pleased to discover that it works!
Ready to give it a try? Gather your herbs and rinse them thoroughly. Line up the end of the stem with a hole in the colander and gently pull the stem through. The leaves should stay on the inside of the colander. Rotate the colander as you work your way through the herbs. When done, simply brush the leaves onto a cutting board and chop them.
I’ve tried out all three of my colanders and they each work for different types of herbs. The vintage aluminum colander has the smallest holes, and works best for herbs with thin stems like dill. Colanders with larger holes work for herbs with thick stems such as parsley and basil. The Kitchenaid colander has graduated holes, so this might be the most practical option for this use. I found the blue enamelware colander at the Southern Living store in Myrtle Beach, SC. I couldn’t find this product on their website, so I’ve linked to a similar one.
This simple kitchen tip has been such a time saver when prepping fresh herbs and I hope you’ll give it a try!
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