Cutting Herbs with

"Did you know that the stems of tender herbs like parsley and cilantro are just as flavorful as the leaves? If you’re using them in a sauce or chopping them, just gently fold and bunch everything together and chop them fine. You can go over them as many times as you need to get them extra fine. When I’m cooking, I love garnishing with fresh herbs for a touch of bright green flavor! If you have leftover herbs that you need to store, just wrap them in a damp paper towel and store them in the produce drawer of your refrigerator. A chef’s knife is the perfect choice to get this job done in no time. You need a large knife that’s sharp that will cleanly cut the herbs and not smash them. I use my 8-inch ZWILLING Pro Chef’s Knife and the herbs are ready fast!"
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