How To: Chop Fresh Herbs

I love fresh herbs--can't grow them to save my life, but I love using them in recipes. It is absolutely true that they are so much more aromatic and flavorful than the dried variety. They truly enrich any recipe. I think the ones sold at farmer's markets are the best, but the kind packaged in the produce section of the supermarket work just fine in a pinch.

But fresh herbs seem so delicate, so fragile, I used to be afraid that I was damaging them by rinsing them. But you absolutely have to rinse them off. Herbs can carry foodborne illnesses just like fruits and veggies. Therefore, they require just as much care in handling as raw poultry.

So here are a few steps to keep in mind when using fresh herbs like rosemary, thyme, parsley, sage, marjoram, basil, and the like:
1. Buy the freshest-looking herbs you can, and refrigerate them immediately until you plan to use them.
2. Don't cross contaminate--use a separate cutting board for your herbs and your meat.
3. Rinse the herbs with cold water and drain. Remove any leaves that look damaged or spoiled.
4. Separate the stems from the leaves (you can save the stems and use them to flavor a vegetable stock if you like). Cluster the herbs on a cutting board.
5. Using a large sharp knife, place the sharp end on the herbs, with one hand holding the knife, the other hand resting on top of the blade, the dull end.
6. Using your top hand, rock the knife back and forth over the herbs to mince them. The more you rock, the more finely minced the herbs will be.
7. If some of the herbs stick to the knife, just use a finger to carefully swipe them off and back onto the cutting board. Use the dull end of the blade to gather the herbs together on the board--never use the sharp end--it will dull the blade.
8. Take your time--this is not a Top Chef elimination round. The steady rocking motion is actually quite relaxing, once you get the hang of it.

While we're talking herbs, tell me: what's your favorite herb and why? I have a fondness for rosemary--I just love the way it smells. How about you--please do share!