Fresh herbs enliven any dish, whether freshly prepared or leftovers from last night’s dinner. The latter is how Roni Proter likes to use them, and in this installment of Cup of Content, she shows you how to properly clean and chop them.
She starts by rinsing them gently and patting them dry with a towel. (Wet herbs are much harder to chop.) Then she demonstrates two techniques.
The first works for dill, parsley, rosemary, and thyme — essentially anything with small or stiff leaves. Gather them in a pile, then rock the knife back and forth while keeping the tip on the cutting board.
For herbs such as basil and mint, Proter likes to stack the leaves on top of each other, roll them up like a cigar, and slice thinly across.
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