- To chop herbs, place the leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen shears, using short, quick strokes.
- Another effective tool for chopping herbs is a Mezzaluna Chopper, a curved blade that chops as you rock it from side to side on a cutting board.
- Chop your herbs with a chef's knife on a cutting board or snip them with a kitchen scissors. To speed cutting with a scissors, cut herbs coarsely into a small bowl or cup and snip back and forth with your scissors.
- When using fresh herbs such as dill, chives, parsley, etc., hold them together in small bunches and snip with kitchen scissors. It is a lot faster this way, and you'll find the herbs will be light and fluffy, not bruised and wet as they often get when chopped.
- Be careful if using a food processor to cut herbs as it's easy to turn them to a paste rather than tiny pieces.
Tip: For more flavor, crush your fresh chopped dried herbs between your fingers before adding them to a dish.
Freezing tip: If herbs etc. are a shortage, or you have to chop a whole bundle when you only want a small amount, use what you require for your recipe then wash and place the remaining in water and freeze as ice blocks. Then when required all you have to do is thaw out required amount.
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