Mastering Herb Cuts
The difference between a bright, aromatic garnish and a pile of dark, mushy green bits is all in the blade. Once you master the rhythm of a proper herb mince, you stop seeing them as extra ingredients and start using them to brighten every plate you touch.
Dry is dry
Moisture is the enemy of a clean cut; if your herbs are damp, the knife will tear the leaves instead of slicing them. Use a salad spinner or a lint-free towel to get them bone-dry before you start.
- Chef's knife or santoku
- Wood or bamboo cutting board
- Paper towels
What goes in.
- 1 bunchFresh flat-leaf parsley, basil, or cilantro
The Rocking Mince
Keep the tip of your knife anchored firmly to the board. Use your non-cutting hand to apply gentle pressure to the spine of the knife and rock the blade through the pile in a rhythmic, circular motion.
The method.
Strip and gather
Pull the leaves from the thickest stems. Pile the leaves into a tight, dense mound in the center of your board.
The primary slice
Pass the knife through the mound once. Gather the herbs back into a smaller, tighter pile with the edge of your knife.
The finish
Place your non-dominant hand on the knife spine and begin the rocking motion. Continue until the pieces are consistent, stopping before you see moisture pooling on the board.
When it doesn't go to plan.
Never double-chop; if you keep running the knife over the same herbs, they will turn black and lose their aroma.
If chopping basil, slice into thin ribbons—chiffonade—rather than mincing to keep the leaves intact.
Check your blade: if you see tiny green bits sticking to the metal of the knife, your blade is dull and is crushing the herbs instead of cutting them.
The ones that keep coming up.
Why does my parsley turn into green liquid?
You are likely applying too much downward pressure or using a dull blade. A sharp knife should glide through the leaves with almost zero resistance.
Do I need to wash herbs?
Only if there is visible dirt. If you do wash them, you must let them sit on a towel until they are entirely dry before you start.