A Faster, Easier Way to Chop Fresh Herbs

Tips from The Kitchn

Here's a great little tip I picked up at a cooking class in Paris a couple years ago — a faster, easier way to mince fresh herbs.

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Ashley, Paule's kitchen assistant, took a moment to demonstrate this ultra-simple tip. It's so easy I wondered why I had never thought of it! (Classic sign of a good tip, right?)

She put a handful of tarragon leaves in a tall glass, then used kitchen shears to snip the leaves until they were minced fine. The glass held the leaves compressed in a small space, so it was easy to cut them up. The sharp scissors also did a much better job of cutting the herbs finely than a rougher knife would have.

It was quick, easy, and no-mess. All the herbs went straight from the jar into the poultry we were stuffing. Simple!

Have you ever used this method to cut herbs?

Related: Tips: Three Ways To Preserve Fresh Herbs

(Images: Faith Durand)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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