Chopping Herbs

Instead of blindly stabbing your chopping knife into a pile of herbs, ending up with bits of leaf everywhere and uneven pieces, try this trick next time.

Put the herbs you need to finely chop in a close pile.  Scoop them over themselves so that you make a folded mass.

Fold the herbs over themselves and hold on tight.

Hold the leaves tightly with your hand and hold a sharp knife with the tip touching the cutting board with the other.

Using the tip as a fulcrum, start your chopping, making sure to always hold the leaves tightly but not, of course, to cut your fingers off.

Carefully chop the herbs while still holding on tight.

You’ll find this way is a lot quicker and you can mince the herbs more easily from this stage, if needed.

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