It’s fresh herbs season.
Oh, how I love fresh herbs season.
The house smells fragrant when they are cooking. The kitchen smells fragrant when they are being chopped. And your hands smell fragrant from picking them. Ahhh….
The best and most efficient way to cut fresh herbs (IMO) is to chiffonade them and then run a knife through them once through after that.
First, remove all the stems.
Bunch up the smaller leaved herbs, like oregano, sage, parsley, rosemary leaves, and place them inside of a larger basil leaf.
Roll up the basil leaf like a cigar.
Chiffonade away. Then run the knife through it all once to get them nice and finely chopped.
Rolling the bigger leaf around the smaller leaves keeps any stranglers from falling to the side (which would happen if you were to run a knife through a pile of fresh herbs). Try this next time…see if it works for you!
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Another way to do small herbs is to stack them all up and use a sharp pizza cutter. That works great to get finely chopped herbs without risking finely chopped fingers!
I just discovered this trick on my own by accident the other night, Allison! All my good knives were in the dishwasher so I used the pizza cutter and loved it!
Oh what a nifty trick! I usually make the mistake of trying to cut each kind separate, but this could really help.
I usually just put them all in a bowl and go at it with a pair of kitchen scissors!