Preparing Fresh Herbs

For maximum flavour, use fresh herbs immediately after picking. Usually only the leaves are used, although stalks are also sometimes included. The aromas come from the essential oils, which are released by cutting.

Strip the leaves from the stalks and chop coarsely, bunching the leaves up against a chef’s knife.

Suitable for soft leaves such as basil. Stack the leaves and roll them tightly. Slice crosswise into shreds.

Hold a bunch of chives over a bowl or board and finely snip them into small pieces with kitchen scissors.