ITALIAN EDUCATIONHERBS EDITION

CHOPPING

Chop those herbs that are hardier, creating a finer texture to add flavour through a dish.

1. Wash and dry your herbs.
2. Separate the leaves from the stems, discarding the thicker ones and for any woody herbs like rosemary or thyme, it's about making sure the leaves are picked from the branches.
3. Stack the leaves together, and hold them firmly.
4. With a sharp knife, use a rocking motion, keeping your fingers curled and using your knuckles as a guide.
5. Chop through the stack of leaves until you achieve the desired fineness.
6. Gather the chopped herbs, and give them a final quick chop if needed.
7. Now get using them!

CHIFFONADE

Chiffonade herbs that are easily bruised to maintain their colour and texture.

1. Wash and gently dry your herbs.
2. Stack several leaves on top of each other, making sure they align. Roll the stack tightly into a cylinder shape (like a swiss roll).
3. With a sharp knife, make thin, crosswise cuts through the rolled herbs. This will result in fine, elegant ribbons.
4. Unroll the slices, and your chiffonaded herbs are ready to elevate your dishes with a touch of freshness and visual appeal!