I used to hand pick the herb leaves from their stems which of course takes forever and a day! Then I found a little tip in my favorite cooking magazine & started using my slotted spoon! Simply place the bottom of the stem into one of the holes & gently pull through over a bowl. As you pull each precious leaf is perfectly plucked & is 100% useable without the risk of any icky hard stems getting into your recipe!!!
(This tip is REALLY helpful in our next recipe coming up!)