Parsley, basil, dill, chives, they liven up any meal and add a bright burst of flavor. With summer at our feet, I wanted to share my quick tips for washing, chopping and storing fresh herbs.
- Dill, Cilantro, Parsley: Remove the stems, but don’t feel like you need to pick the florets off the stem, they are tender enough to eat. Pile them up, then chop, keeping the tip of the knife in the same place, but moving the handle part of the knife back and forth, until the herbs are finely chopped.
- Basil: Stack the leaves on top of each other, roll the stack like a cigar, then slice thinly across, creating beautiful threads of chopped basil
- Rosemary and Thyme: These have a thicker, tougher stem. Remove the leaves, discarding the woody stem, and chop.