Fresh herbs are an easy way to add flavor to many meals. Preparing them should not be difficult. Here are a few points to keep in mind as you pull them from your refrigerator or pull the leaves from your living herb plants.
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The best knife for chopping herbs is sharp with a wide blade, such as a chef’s knife or a Chinese cleaver, that lets you chop without hitting your fingers on the cutting board. Don’t use serrated-edge knives, because they won’t cut cleanly.
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Delicate fresh herbs like basil and cilantro can be torn into pieces with your fingers instead of chopping, for a rustic effect.
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To make long strips (called “chiffonade”), commonly used for basil and mint, stack individual leaves on top of each other, then roll up the leaves. Cut thin slices off the leaf roll to make long, thin strips of herb.
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Make sure your cutting board is clean before you chop anything. Herbs can absorb “off” flavors from remnants on the board, and hard ingredients, like chunks of peppercorns or seed spices, can damage the fine edge on knives.
Read more: How to Chop Fresh Herbs | eHow.com
