21.   Remove outer leaves from tomatillos and wash.

22.   Remove the leaves from the bottom portion of each cutting.

23.   Remove the leaves from the thyme and oregano sprigs.

24.   Remove the leaves.

25.   Remove fallen leaves, as well.

26.   Remove some leaves to reduce transpiration while the plant is reestablishing in its new spot.

27.   Remove the leaves from the stock, drain and combine with the cooked turnip pieces.

28.   Remove damaged leaves.

29.   Remove leaves before serving.

30.   Remove the leaves from the lower half to one-third of the cutting.