Remove stalks.
Wash and dry the leaves in a clean tea towel or salad spinner.
Bunch the leaves and hold so the fingers are curled and the thumb tucked away.
With the tip of the knife on the board, move the heel of the knife up and down to chop the leaves roughly.
Then, keeping the tip of the knife on the board, holding it down with the flat of the fingers, continue cutting until the herbs are the size you want. Chefs tend to cut them almost to a powder as they sprinkle easily.
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
