Like everyone, I used to think chopping herbs was as simple as hacking away with a knife—until I ended up with bruised basil and soggy coriander. Over time, I’ve learned a few tricks to keep herbs fresh, flavourful, and perfectly prepped. Here’s how I do it.
Step 1: Wash & Dry—No Shortcuts!
I’ve learned the hard way: wet herbs turn to mush. So now, I always:
- Gently swish them in cold water (dirt sinks, herbs float).
- Spin them dry in a salad spinner or give them a good shake.
- Lay them out on a towel to air-dry completely. (If I’m really on top of things, I wash and dry herbs as soon as I get home—but let’s be real, that doesn’t always happen.)
Step 2: Chopping—Herb by Herb
Parsley, Coriander & Dill
Pick the leaves. That’s how we know it. But sometimes you want it bold and boldly herbal. That’s when you chop the stems too—they’re packed with flavour! I just trim off the thick bottom part and chop the rest. If I don’t use the stems right away, I freeze them for stock or blend them into pesto later.
Mint & Basil
These delicate herbs bruise easily, so I either:
- Tear them by hand for a rustic look.
- Chiffonade them—my favourite method! I stack the leaves, roll them up like a tiny herb cigar, and slice thin ribbons. It’s oddly satisfying.
Thyme, Rosemary & Oregano
I used to pick off each tiny leaf one by one—until I discovered the quick-strip method: Hold the top of the stem, pinch, and slide my fingers down. Instant pile of leaves! Then I give them a quick mince (except thyme, which is usually fine as-is).
Chives
I never buy chives too far in advance because I want them crisp, not limp. Instead of chopping (which can make them mushy), I snip them with scissors—it’s faster and keeps them fresh. But otherwise, when it comes to chives, you slice them. You don’t chop or mince chives.
My Go-To Herb Hacks
- Freeze leftover stems—they’re great for adding depth to soups and sauces.
- Use the sharpest knife I have—dull blades crush instead of slice.
- Chop right before using—nothing beats freshly cut herbs.
Now that I’ve got my routine down, my herbs stay vibrant, flavourful, and ready to elevate any dish. No more wasted stems or sad, bruised leaves!
