I usually use a small bowl, but yeah - this works great! For something with lots of stem, like cilantro, I hold the bunch by it's stems and snip straight into whatever I'm putting it in. Kind of depends on what herb your using, and how you're using it.

Honestly, a knife and cutting board does the same thing.

I think a knife + cutting board is a lot quicker than having to catch the leaves/stems between the scissor blades.

And you can definitely mince the leaves finer.

I disagree about the knife and cutting board comments above. It's totally a hassle having the herbs go everywhere. I think this is a fab idea. It's nice to have an alternative! Thanks!

I use a sharp knife and a cutting board. I don't understand how or why herbs are going everywhere. My herbs don't go everywhere. In fact, they tend to stick to the board and knife.

If your herbs are going everywhere, surely then your knife is going everywhere too? Are you chopping herbs like a maniac?

Well I think it's genius!

this is exactly how my french grandmother chops parsley!

I always use scissors for cutting herbs.

Slice, don't hack! So long as you aren't whacking at the herbs with a dull knife a board and blade ought to be fine. A sharp scissors in a tall glass works well, too.

The best method is the one that works for you :)

I think it mostly depends on the cook and partly on the herb. Rosemary is more likely to spring away and make a mess than cilantro but knifing technique can balance that.

Preference: it's why we have options! :D

I'm one who's herbs go everywhere. I'm def. going to have to try this. Thanks!

Usually the board & knife will do the trick but I very much like the idea of snippin' directly into the pot. -Thanks, xtalcase, don't know why I have never though of that before!

I love this idea :) But I am more comfortable with just snipping a whole bunch of herbs with a sharp kitchen shear. No clean up at all :D

I always do this. My problem with using a board and knife is that it's sometimes a mess and a pain to get the herbs off the board into what I'm cooking. They stick to the board, they stick to my hands, half of them end up getting washed down the drain.

Cutting them up in a glass cuts down on this!

I always snip them right over whatever bowl or pot they're supposed to end up in.

"My herbs don't go everywhere. In fact, they tend to stick to the board and knife." That's why people ship with shears!
A knife and board can be messier due to scattered herbs or to herbs (especially freshly washed ones) sticking to the board or knife, and when finely cutting, the knife/board can be dangerous.

just use a knife. should also be easier for arthritis patients also....but then again that's what a chopper is for.

i thought i discovered this...

i chop small amounts of herbs in a round-bottomed egg cup, works like a charm for some of those difficult small-leaved herbs like thyme.

I know this is a silly thing to comment on, and maybe this is nothing new, but I just wanted to say how happy I was to see you use the word "I" to refer to yourself instead of "we"!

Also a very cool idea I'll be trying out this evening.

Brilliant! No more hunting for flyaway herbs all over the countertop and kitchen floor!

My mom used to cut her herbs like this! Be carefull though, one time I did this and broke the bottom of the glass!