Now, more than ever, everyone wants to get the best bang for the buck at the supermarket.
Herb, from parsley to cilantro, can really add up, but they ultimately make the worlds difference in cooking.
To make the most of them, it is critical that you store your herbs correctly to prolong its life.
Another money-saving hack is, instead of repurchasing the pricey herbs at the store, using this easy and sustainable hack that can provide you with an endless supply.
Gordon Ramsay shared his secret method for cutting herbs in order to yield the “maximum” amount of “flavour” to elevate your food, whether for cooking or garnishing.
READ MORE: Gordon Ramsay’s ‘easy’ step-by-step guide for perfectly poaching an egg
How to properly chop your herbs
Tools required
- Sharp knife
- Chopping/cutting board
‘Chop’ don’t ‘bruise’ herbs
“The secret is to chop them, not bruise them,” Ramsay explains in a YouTube video.
He continues to explain that you’ll know an herb is brusied if there is a “big green patch” left on your cutting board afterward.
Method per type
Basil
Basil, a popular herb for Italian cooking, is “soft,” which is why it is important to not chop it like crazy, he says. This is because doing so will leak all the flavour out onto your chopping board rather than keeping it in the plant.
He says to place each individual leaf on top of each other. Then place them down and roll it gently, similar to rolling a cigar.
After rolled, fetch a sharp knife. Then, use your knuckles as a guide while tucking in your fingers to chop. The result should be thin, long slices.
Corriander
Corriander, a popular spice in Central/South American and Middle Eastern/South Asian cooking, is not as fragile.
He says to hold it down and lightly “shave it down” off the branch, before bunching together, then chopping just once.
