The complaint we hear time and again when it comes to cooking with fresh herbs, however, is the knife skills portion of the prep work. We get it: nailing that perfect-looking chiffonade from a handful of harried basil leaves takes technique. We tapped Chef Samuel Gorenstein, the owner of Miami’s My Ceviche restaurant who was named to Forbes’ “30 Under 30” list (he’s also a two-time James Beard Foundation Rising Star), to walk us through the proper way to slice, chop, and chiffonade fresh herbs.
Quality comes first
For starters, Gorenstein recommends buying herbs that have a bright deep green color and a fresh smell. As soon as you get home from the market, wash them under cold running water and shake off any excess.
Store smarter
If you’ll be storing your herbs before you slice them, grab a glass or ceramic container filled with about 2" of cold water and place the herbs with the stems submerged in the water. Gorenstein says you can also wrap each bunch individually with a damp paper towel and store them in one of the drawers of your fridge. (Check on them each day to make sure the towel remains moist.) This procedure should keep your herbs fresh for about four to six days.
How to chop, slice, and chiffonade herbs
For larger soft-leaf herbs like basil, mint, or cilantro, Gorenstein recommends a slice or chiffonade. Here’s how: For herbs with smaller, stronger leaves like parsley, the chef recommends chopping:
Recommended knives
To avoid bruising the herbs and retaining optimum flavor and texture, a sharp, medium-sized knife is key. “I like using an 8-inch Chef’s Knife, like this one from Wüsthof, because it gives me more control,” says Gorenstein. “I am personally not a fan of larger blades for everyday tasks like chopping, dicing, or slicing veggies and fruits.”
