A Faster, Easier Way to Chop Fresh Herbs

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and Editor-in-Chief of Kitchn, and the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Oct 11, 2010
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(Image credit: Faith Durand)

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.

(Image credit: Apartment Therapy)

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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