Cooks' Question

Is there a correct way to chop fresh herbs, and what are the best tools to use?

Response

The best tools for this are a good-sized sharp knife and a wooden chopping board – so that you chop rather than squash the herbs. Spread the herbs out on the board then rest the knife blade horizontally on the board at the edge furthest away from you. Hold the pointed end between the finger and thumb of one hand to steady it, take the handle in your other hand and make sharp cutting movements, swinging the handle towards you as you chop – so that the blade swivels in a fan-shape across the herbs – and back again. Chives are an exception as it's far easier to snip them with kitchen scissors. Also it is said that basil should be torn rather than chopped to retain all the fragrant oils.

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