Ever wanted to add some fresh herbs to add some flavour? Or maybe you just harvested your herbs for the first time? Here’s the best way to prepare them.
This guide specifically looks at rosemary, thyme, mint, parsley and coriander.
Rosemary, Thyme and Mint:
1. To pick rosemary leaves hold the top of the stalk with one hand and, using the other, drag pinched fingers down the length of the stem.
2. Finish off the last few leave by pulling away separately.
3. The same technique can be used for thyme and mint leaves.
4. In soups and stews, int can be easier to tie the herbs together with a string in a bunch known as a bouquet garni. This can be removed from the dish later with less trouble and is a great way to save time.
Parsley and Coriander:
5. For parsley and coriander first remove any tougher parts of the stalk.
6. Then fold or bunch until tightly compressed. You will now find it much easier to chop with the herbs packed in tight.
7. Use a sharp knife as it will cut through the herbs far easier. The stems of coriander and parsley are packed with flavour so don’t be afraid to use them.
8. Finish by going back through to finely chop if necessary.
Check out our video on preparing herbs for a step-by-step guide through the process:
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