From coriander to mint to thyme, different herbs should be chopped differently. This guide shows you the right chop for every type of herb.
Picture: Susy Morris/Flickr
Before you start chopping, you have to wash your herbs, of course. And epicurious recommends waiting until they're completely dry to start chopping -- otherwise they can turn to mush. From there, they detail how a handful of different herbs should be chopped.
For parsley, dill or coriander, they say plucking the leaves isn't necessary:
Just chop off and discard the thick, bottom part of the stems. Then chop up the remaining stem as you chop the leaves. (Pro tip: If you're not using the stems, freeze them and save them for later. Without the tender leaves attached they freeze well, and they're a great addition to your stock pot, or pureed into pestos.)
If you're chopping mint, basil or sage, you first pick off the leaves, then gently tear them, to avoid bruising.
Or make thin little ribbons (a.k.a. chiffonade): Stack the leaves, roll them into a tight bundle, and slice crosswise with a sharp knife.
There are a few more on the list, so be sure to check out the full post at the link below.