How to Chop Herbs Efficiently

Some cooks, especially novices or anyone who hasn’t worked in a restaurant, will spend the better part of an hour carefully removing the individual leaves from a bunch of parsley or cilantro, when in fact the delicate stems, once chopped, are indistinguishable from the leaves. When chopping bunches of parsley, chervil, or cilantro, just cut off the bulk of the stems—the part with no leaves on them—then chop the leaves with the small stems.

Tarragon and basil have hardier stems, which should be removed. When removing tarragon leaves, don’t pick off the leaves one by one. Instead, pull downward on the stem, pinching gently with your thumb and forefinger so you pull away the leaves as you slide down the stem. This method also works with such oily herbs as thyme, marjoram, rosemary, and oregano.