How to Chop Fresh Herbs
To chop fresh herbs, strip the leaves from woody stems, bunch them into a tight pile, and use a sharp chef's knife in a rhythmic rocking motion, keeping the tip of the blade against the board to avoid bruising the delicate oils.
Sharpness is your only defense against bruised greens.
Dull blades tear cells, leaving dark, mushy patches on your herbs. Ensure your knife is freshly honed before you begin.
- Chef's knife (8-inch is standard)
- Large wooden cutting board
- Paper towels
What goes in.
- 1 bunchfresh soft herbs (parsley, cilantro, dill, basil)
Keep the tip down
Maintain contact between the knife tip and the board at all times. Pivot the handle up and down to process the herbs rather than lifting and hacking.
The method.
Dry the leaves
Wash the herbs and spin them dry or pat them thoroughly with paper towels. Wet herbs stick to the blade and turn into a paste.
Strip the stems
Hold the stem at the top and pull your fingers downward to remove the leaves. Discard thick, woody stalks that won't break down during cooking.
Bunch and fold
Collect the leaves into a dense, tight pile in the center of your board. If they are large, like basil, roll them into a cigar shape first.
Apply the knife
Place your non-cutting hand on the spine of the knife near the tip for stability. Rock the blade back and forth over the pile, gathering the herbs back into a heap occasionally until you reach the desired consistency.
When it doesn't go to plan.
If you find you are bruising the herbs, you are likely cutting too slowly or pushing down too hard; let the sharpness of the edge do the work.
For delicate herbs like chives, use a sharp scissors to snip them directly into the pan to keep them uniform.
Add soft herbs at the very end of cooking to preserve their volatile aromatic oils.
The ones that keep coming up.
Why are my herbs turning black after I chop them?
The blade is likely dull or you are over-working the pile. One or two passes are usually enough; stop before they become a puree.
Can I use a food processor instead?
Avoid it for soft herbs. The high-speed blades will heat the leaves and strip away the scent, leaving you with macerated greens.
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