Chopping Oregeo

Bubba said:

I have an oregano plant that thinks it's a tree so I always use fresh.
However....the leaves are so small I've not really be able to form a
chiffinade (sp?) out of them. Anyone know of a graceful way to chop
fresh oregano?

Thanks in advance.

Bubba

i usually do what i do for thyme: strip the leaves off the stems
backwards, and chop fiercely into tiny bits as per garlic 🙂

--

saerah

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"Bubba" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have an oregano plant that thinks it's a tree so I always use fresh.
However....the leaves are so small I've not really be able to form a
chiffinade (sp?) out of them. Anyone know of a graceful way to chop fresh
oregano?

Thanks in advance.

I'd pile the leaves on a cutting board and rock back and forth with a large
chef's knife.

--
Peter Aitken

Bubba said:

I have an oregano plant that thinks it's a tree so I always use fresh.
However....the leaves are so small I've not really be able to form a
chiffinade (sp?) out of them. Anyone know of a graceful way to chop
fresh oregano?

Fresh oregano leaves would be crushed (mortar n'pestle)... dried
oregano leaves are used whole or rubbed to a powder. I guess it's
possible to strip off the leaves and mince them but attempting a
chiffinade with such teensie leaves is like kinda compulsive obsessive.

Sheldon

Sheldon said:

Bubba said:

I have an oregano plant that thinks it's a tree so I always use fresh.
However....the leaves are so small I've not really be able to form a
chiffinade (sp?) out of them. Anyone know of a graceful way to chop
fresh oregano?

Fresh oregano leaves would be crushed (mortar n'pestle)... dried
oregano leaves are used whole or rubbed to a powder. I guess it's
possible to strip off the leaves and mince them but attempting a
chiffinade with such teensie leaves is like kinda compulsive obsessive.

Sheldon

Not to mention counter productive.

--
You wanna measure, or you wanna cook?

sarah bennett said:

Bubba said:

I have an oregano plant that thinks it's a tree so I always use
fresh. However....the leaves are so small I've not really be able to
form a chiffinade (sp?) out of them. Anyone know of a graceful way
to chop fresh oregano?

Thanks in advance.

Bubba

i usually do what i do for thyme: strip the leaves off the stems
backwards, and chop fiercely into tiny bits as per garlic 🙂

I do back strip them, but it seems like the more fiercely I chop, the
more fiercely they cling to the knife blade, my fingers, the
ceiling......anything but the board.
Garlic I use a "smash and drag" routine.

Bubba

--
You wanna measure, or you wanna cook?

On Mon 06 Jun 2005 01:23:02p, Bubba wrote in rec.food.cooking:

Quoted message said:

I have an oregano plant that thinks it's a tree so I always use fresh.
However....the leaves are so small I've not really be able to form a
chiffinade (sp?) out of them. Anyone know of a graceful way to chop
fresh oregano?

Thanks in advance.

Bubba

Chop them with the salt intended for the recipe.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Bubba said:

I do back strip them, but it seems like the more fiercely I chop, the
more fiercely they cling to the knife blade, my fi

The leaves are so small, why would you want to cut them? I guess you
could moisten your knife with water and try.

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 06 Jun 2005 01:23:02p, Bubba wrote in rec.food.cooking:

Quoted message said:

I have an oregano plant that thinks it's a tree so I always use fresh.
However....the leaves are so small I've not really be able to form a
chiffinade (sp?) out of them. Anyone know of a graceful way to chop
fresh oregano?

Thanks in advance.

Bubba

Chop them with the salt intended for the recipe.

An even easier way I've found for Oregano, thyme and rosemary is to add
the whole leaves to any of the liquid I plant to use in a recipe, (most
recently it's been either broth or V8 juice) and put it into a mini-food
processor. I got a 6" one from Wal-Mart really cheap and it's been a
real time saver!

Whirl it for as long as it takes to get the herbs fairly fine.
Works like a charm and fast and easy.

If I'm using them as a topping for fried chicken, I'll use my chinese
cleaver to mince. For some reason, they stick less to it than they do
the chef's knife.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Peter Aitken said:

"Bubba" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone know of a graceful way to chop fresh oregano?

I'd pile the leaves on a cutting board and rock back and forth with a large
chef's knife.

Mezzaluna.

--Blair
"Grazie."

Bubba said:

I have an oregano plant that thinks it's a tree so I always use fresh.
However....the leaves are so small I've not really be able to form a
chiffinade (sp?) out of them. Anyone know of a graceful way to chop
fresh oregano?

Chiffonade of oregano? Basil, yes, but oregano leaves are quite small.
If you need smaller-than-leaf, just whack away with a sharp knife.

Frogleg said:

Bubba said:

I have an oregano plant that thinks it's a tree so I always use fresh.
However....the leaves are so small I've not really be able to form a
chiffinade (sp?) out of them. Anyone know of a graceful way to chop
fresh oregano?

Chiffonade of oregano? Basil, yes, but oregano leaves are quite small.
If you need smaller-than-leaf, just whack away.

Bubba whacks away regularly so should have no trouble with teensy
oregano leaves as he's proficient with his jeweler's loupe and trusty
tweezers.

Sheldon