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Chopping and Slicing Fresh Herbs

Cutting fresh herbs opens up their flavor and allow the oils to integrate more fully with other ingredients

Length: 3:16
Produced By: Sarah Breckenridge; videography by Gary Junken and Mike Dobsevage

It's not difficult, but there is a certain amount of technique involved when preparing fresh herbs for a recipe. Coarsely chopped, they maintain their flavor and individuality, but some garnishes and sauces frequently require them to be finely chopped. For a visual presentation you also may want them sliced or chiffonade.

This video demonstration by Fine Cooking's test kitchen manager, Julissa Roberts, shows some basic knife skills to practice and gives a few tips for cutting fresh herbs.

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