The Correct Way to Grind Different Types of Herbs
From cilantro to mint to thyme, different herbs need to be ground in different ways. This guide will show you which chops are right for each seasoning.
Before you start chopping, you must, of course, wash the herbs. Epicurious recommends that you wait until they are completely dry to begin grinding, otherwise they may turn into mush. From there, they detail how to chop up a handful of different herbs.
They say that you do not need to pluck the leaves of parsley, dill or cilantro:
Just cut and discard the thick bottom of the stems. Then chop up the remaining stem just like the leaves. (Pro tip: If you’re not using the stems, freeze them and save for later. Without the tender leaves attached, they freeze well and are a great addition to your stock pot or turn into pesto.)
If you are chopping mint, basil, or sage, pick off the leaves first and then gently tear them apart to avoid bruising.
Or make thin little ribbons (also known as chiffonades): fold the leaves, roll them into a tight bundle, and cut them crosswise with a sharp knife.
There are a few more on their list, so be sure to check out the full post at the link below.