Let's talk about fresh herbs. They smell great, they make our food taste incredible, and they are a pain in the you-know-what to get off the stem. If you try to tell me you actually enjoy picking off each tiny leaf, methodically working your way to a full tablespoon, I'm going to call shenanigans.
Yes, fresh herbs make us work for our reward — no way around it. At the very least, we should be sure we're stripping and mincing our herbs in the most efficient way possible. Here's a look at some of the most common herbs we use in our cooking and how to tackle them like a pro.