Vegetable prep
Fresh herbs
Wash and dry thoroughly; use tender stems, discard woody ones; chop with a sharp knife.
BeginnerCoriander leavesParsleyMintBasil
Pick and chop
Wash and spin or pat completely dry — wet herbs turn to paste.
Tender herbs (coriander, parsley, dill): chop leaves and thin upper stems together.
Woody herbs (rosemary, thyme): strip leaves by running fingers down the stem against the growth.
Gather into a tight pile and slice, then rock-chop briefly — don't over-chop.
Tips
- Store tender herbs like flowers in a jar of water in the fridge (basil at room temperature).