How to chop those fresh herbs you have in the fridge to ensure maximum flavor

November 30, 2017 7:03 PM

One of our editors swears by torn mint and cilantro (among many other fresh herbs) to brighten the flavor of her homemade salads.

Fresh herbs make any home-cooked meal taste way better.

After all, pesto wouldn't be pesto without basil. Roasted chicken always tastes better seasoned a few sprigs of rosemary. And one of our editors swears by torn mint and cilantro (among many other fresh herbs) to brighten the flavor of her homemade salads.

However, herbs can be notoriously finicky. They don't last long in the fridge, and their extra leaves can make preparation a little tricky. That's why we teamed up with Emily Hankey, produce butcher at Whole Foods, to find out how it's done. Here's how she chops three common herbs:

Cilantro

"Cilantro can be sandy so be sure to wash thoroughly," Hankey says. Rinse twice: before you cut and afterwards. Simply pick the leaves off the stalk, avoiding anything that looks brown. Stack the leaves in a small pile and run your knife through it in a smooth, circular motion from heel to tip to chop. She uses an eight-inch chef's knife. As the pieces get smaller, rotate your pile to chop to desired size. The more times you rotate and cut, the smaller your pieces will be. (And the smaller your cut, the more flavor you'll get!)

Rosemary

Chopping rosemary works similarly to chopping cilantro, says Hankey. Start by removing the leaves from the stalk. They can be removed more easily by holding one end of the stalk and sliding the leaves off with your fingers in the opposite direction of growth. Arrange in a pile and run your knife through them to chop, again using a chef's knife. Rotate the pile and chop again for a finer cut.

Basil

For basil, you'll use a slightly different knife technique called chiffonnade. It sounds fancy but is pretty easy to pull off. Wash your basil leaves then pick off the leaves from the stalk. Stack the leaves on top of each other, then roll the stack up tightly into a thin bundle. Now, chop thin slices from end to end, but be gentle with your cuts—basil bruises easily, Hankey says. Your cuts will make thin ribbons of basil.

For any of the herbs, Hankey says, freeze the stalks or refrigerate for use in stocks, sauces, or infusions. "The herbs themselves can be saved by being wrapped in a damp towel and kept in the fridge or, if they haven’t been removed from the stalk, placed upright in a small vase of water," she says. They'll last several days longer than they would if you just kept them in the plastic box or bag from the grocery store.

For more details (and a demo of her exact knife technique) watch the video with Hankey above.