Chopping fresh herbs
Beginner Knife skills
Chopping fresh herbs is cutting tender herb leaves finely without bruising them.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Wash the herbs and dry them completely; wet leaves stick and turn to paste.
2Pull leaves off woody stems; tender stems of parsley and cilantro can stay.
3Gather the leaves into a tight pile and slice through them with a sharp knife, then rock the blade over them a few times.
4For basil or mint, stack leaves, roll them up and slice thin ribbons.
Why does it work?
A sharp blade cuts cleanly, while a dull one crushes the leaves, so they darken and lose their fresh flavor. Delicate herbs keep their color best when chopped just before using.
What are the common mistakes?
- Chopping wet herbs — they clump and turn mushy.
- Going over them again and again — they bruise and go dark green or black.
- Cooking delicate herbs a long time — basil and cilantro lose their flavor; add them at the end.
Still stuck? Watch someone do it on YouTube.
More knife skills
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- DicingCutting into even cubes: small (¼ inch), medium (½ inch) or large (¾ inch).Beginner
- JulienneCutting into thin matchsticks.Intermediate
- ChiffonadeCutting leafy herbs or greens into thin ribbons.Beginner
- ZestingGrating just the colored outer skin of citrus.Beginner
- Holding a knife (the claw grip)A safe way to hold the knife and the food so your fingertips stay out of the blade's path.Beginner