|Quick Prep Kitchen Techniques: Chopping Herbs|
- Pinch off the leaves: Pinch leaves from stems and discard stems. The woody taste of stems pales in comparison to the fresher flavor of the leaves.
- Compress the herbs: Create a tight ball of herbs between your finger tips making them condensed and easier to chop.
- Chop the herbs: Using a sharp knife and take care to keep finger tips away from knife, slice the compressed ball of herbs. Then turn your knife 90 degrees and chop with one hand resting on the spine of the knife and one hand cradling the bolster.
Note: This technique works well for leafier herbs such as parsley, cilantro, sage, basil, mint and oregano. When chopping herbs such as rosemary or thyme, skip step 2 and chop only using step 3.