John Myers
After harvesting and purchasing, fresh herbs must be processed as quickly as possible so that their aroma is preserved. Before processing, it is important to wash the herbs first. They should then be shaken dry or carefully dabbed with kitchen paper. A salad spinner is also suitable for drying.
Now the question arises whether it is better to chop or cut the fresh herbs. When chopping, the knife blade is pressed onto the herbs from above. Here the herbs are crushed. The disadvantage of this is that some of the essential oils already escape on the cutting board and the herbs can no longer fully release their aroma into the food.
Cutting herbs is therefore preferable. The knife used should have a large and particularly sharp blade. Then always combine several leaves (e.g. parsley) or stalks (e.g. chives) into a bundle. Hold the herbs in place with one hand and use the other hand to pull or push the blade evenly through the bundle with just a little pressure until it is completely shredded. Repeat this step until the desired degree of fineness is reached. Added to the food, they can now unfold their aroma: for example as the basis of our herbal dip.
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