Chopping herbs might look easy, but doing it the right way really makes a big difference in how your food tastes and looks. I’ve picked up some helpful tips over the years that can really improve your herb-chopping skills. Here’s how I do it!
First, choose the right herbs for your recipe. Fresh herbs like basil, parsley, cilantro, and chives each add their own special flavors. Fresh is always better than dried when you can, because fresh herbs can really make your dish pop!
Before you start chopping, rinse your herbs under cold water to wash off any dirt. Then, gently dry them with a clean kitchen towel or paper towels. If your herbs are wet, they can get all mushy, and nobody wants that!
You’ll need a sharp chef's knife and a cutting board. Using a dull knife can squish the herbs instead of cutting them, which can let out too much moisture and make them taste less fresh.
Here’s my favorite way to chop:
Take Off the Stems: For soft herbs like basil and cilantro, just pull the leaves off the stems. If you’re using hardier herbs like rosemary, you can use the leaves and throw away the tough stems.
Stack and Roll: Once you have your leaves, stack a few on top of each other. Rolling them up (like a little cigar) makes it easier to chop.
Slice Carefully: With your chef’s knife, start cutting the rolled-up leaves into thin strips. Keep your fingers tucked under your knuckles to stay safe.
Finish Chopping: If you want smaller pieces, gather the strips and run your knife over them a few more times until they’re the size you like.
When you measure chopped herbs, remember this rule: 1 tablespoon of fresh herbs is about the same as 1 teaspoon of dried herbs. So, if a recipe asks for dried and you want to use fresh, just adjust it accordingly!
If you have chopped more herbs than you need, store them the right way. Put them in a damp paper towel inside a sealed container and keep it in the fridge. They will last a few days and can be used in salads, sauces, or as toppings.
By following these steps, you'll chop herbs like a pro and make your meals smell and taste amazing. Enjoy the process, and happy cooking!
Chopping herbs might look easy, but doing it the right way really makes a big difference in how your food tastes and looks. I’ve picked up some helpful tips over the years that can really improve your herb-chopping skills. Here’s how I do it!
First, choose the right herbs for your recipe. Fresh herbs like basil, parsley, cilantro, and chives each add their own special flavors. Fresh is always better than dried when you can, because fresh herbs can really make your dish pop!
Before you start chopping, rinse your herbs under cold water to wash off any dirt. Then, gently dry them with a clean kitchen towel or paper towels. If your herbs are wet, they can get all mushy, and nobody wants that!
You’ll need a sharp chef's knife and a cutting board. Using a dull knife can squish the herbs instead of cutting them, which can let out too much moisture and make them taste less fresh.
Here’s my favorite way to chop:
Take Off the Stems: For soft herbs like basil and cilantro, just pull the leaves off the stems. If you’re using hardier herbs like rosemary, you can use the leaves and throw away the tough stems.
Stack and Roll: Once you have your leaves, stack a few on top of each other. Rolling them up (like a little cigar) makes it easier to chop.
Slice Carefully: With your chef’s knife, start cutting the rolled-up leaves into thin strips. Keep your fingers tucked under your knuckles to stay safe.
Finish Chopping: If you want smaller pieces, gather the strips and run your knife over them a few more times until they’re the size you like.
When you measure chopped herbs, remember this rule: 1 tablespoon of fresh herbs is about the same as 1 teaspoon of dried herbs. So, if a recipe asks for dried and you want to use fresh, just adjust it accordingly!
If you have chopped more herbs than you need, store them the right way. Put them in a damp paper towel inside a sealed container and keep it in the fridge. They will last a few days and can be used in salads, sauces, or as toppings.
By following these steps, you'll chop herbs like a pro and make your meals smell and taste amazing. Enjoy the process, and happy cooking!