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.
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?
(Images: Faith Durand)