How to Prepare Fresh Herbs
Fresh herbs are defined by their aromatics, which vanish quickly once heat or friction is applied. Treat them with care to ensure the flavor makes it to the plate rather than staying on the cutting board.
Dryness is your best friend.
Moisture is the enemy of shelf life and clean cuts. If your herbs are damp, they will bruise and turn to mush under the knife.
- Chef's knife
- Salad spinner or paper towels
- Cutting board
What goes in.
- 1 bunchHardy herbs (rosemary, thyme, sage)
- 1 bunchSoft herbs (parsley, cilantro, dill, basil)
Respect the oils
Keep your knife blade sharp. A dull blade crushes the herb cells rather than slicing them, leaving your cutting board stained with green juice and your herbs devoid of scent.
The method.
Wash and dry
Submerge herbs in a bowl of cold water, swish them around to release grit, then spin them dry. If you lack a spinner, spread them on a clean kitchen towel and roll them up gently.
Strip the woody stems
For hardy herbs like thyme or rosemary, hold the top of the stem and run your fingers downward against the direction of the leaves to strip them off. Discard the stems.
The single-pass chop
Gather the leaves into a tight mound. Cut through once with a deliberate downward motion. Avoid rocking the knife back and forth repeatedly, which bruises the delicate edges.
Other turns to take.
Chiffonade
Stack large leaves like basil, roll them into a tight cigar shape, and slice thin ribbons across the roll.
When it doesn't go to plan.
Store hardy herbs like rosemary and thyme wrapped in a slightly damp paper towel inside a plastic bag.
Store soft herbs like cilantro and parsley upright in a jar with an inch of water, loosely covered with a plastic bag.
Never chop herbs until the moment you are ready to use them; they lose their aroma rapidly once cut.
The ones that keep coming up.
Can I freeze fresh herbs?
Yes, but they will lose their texture. Finely chop them, place them in ice cube trays, cover with olive oil, and freeze. Drop the cube directly into a hot pan.
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