From woody herbs like rosemary to large-leaf herbs like basil, here's how to prepare your fresh herbs.
Strip the leaves off the tough stems - you don't need to pick them individually.
Rosemary & Thyme
- Hold the sprig by the top of the stem so that the leaves are pointed toward your hand.
- Pull your other hand down the length of the stem from top to bottom so the leaves fall off.
The thin stems of these leafy herbs are fine to eat; just get rid of any thick stems.
Parsley, Cilantro & Dill
- Hold the bunch by the stems in one hand. Position a chef's knife at the base of the leaves.
- Use the knife to "shave" off the leaves. Remove any thick steams before chopping.
These leaves are easy to pluck off one at a time. Cut them into ribbons to distribute their flavor.
Basil, Sage & Mint
- Pick off the leaves and stack them, then roll into a mini log.
- Slick across the log to create thin ribbons.
Use kitchen shears on these slender stalks so you can snip off only as much as you need.
- Gather as many chives as you need in a rubber band.
- Use shears to snip the chives to the desired length.
Article sourced from Food Network Magazine.