How to Mince Fresh Herbs
To mince herbs, strip the leaves from the woody stems, stack or roll them into a tight bunch, and use a sharp chef’s knife to cut them into fine, uniform pieces with a repetitive rocking motion. The goal is to slice cleanly without crushing the cells, which keeps the oils in the leaf rather than staining your cutting board.
Dry leaves make for a clean cut.
Wash your herbs well in advance and pat them completely dry with a towel; excess water causes herbs to turn into a mushy paste under the blade.
- Sharp chef's knife
- Wooden or plastic cutting board
What goes in.
- 1 bunchfresh soft herbs (parsley, cilantro, basil, or mint)
Anchor the tip
Keep the tip of your chef's knife in contact with the board at all times. Use your non-dominant hand to press down on the spine of the blade while rocking the handle up and down in a rhythmic arc.
The method.
Strip the stems
Hold the herb by the stem and pull your fingers upward to pull the leaves off. Discard the thick stems, as they will add an unpleasant, woody texture to your mince.
Create a bundle
Gather the leaves into a tight pile in the center of your board. If using large leaves like basil, stack them and roll them into a tight cylinder first.
Slice across
Make thin, parallel slices across the bundle. Do not go back and forth unnecessarily; one clean pass is better for the integrity of the leaf.
Perform the final mince
Gather the chopped pieces back into a small mound. Place your non-dominant hand flat on the spine of the knife and rock the blade through the mound repeatedly until you reach your desired fineness.
When it doesn't go to plan.
If the herbs start sticking to the knife blade, stop and scrape them back into a pile using the spine of the knife, not the sharp edge.
Chilling tender herbs in the refrigerator for ten minutes before cutting can make them easier to handle if your kitchen is warm.
Reserve the thicker stems of parsley or cilantro for stocks or pestos rather than mincing them into finished dishes.
The ones that keep coming up.
Can I use a food processor to mince herbs?
Only if you are processing a very large quantity. Food processors generate heat and spin at high speeds, which often bruises the herbs and results in a dark, wet mass rather than the individual, vibrant green pieces you get with a knife.
Why are my herbs turning black after I mince them?
This is oxidation caused by a dull knife. A dull blade crushes the herb cells instead of slicing through them, releasing enzymes that react with the air and turn the leaves dark.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe