In order to separate leaves from soft stalks herbs such as coriander (cilantro), parsley, dill, fennel or basil, you should hold the solid stalk with one hand while plucking the leaves with the other hand. The leaves on wooden stalks are separated from the base to the top: hold the base of the stalk with one hand, and the fingers of the other hand purge away the leaves from the entire stalk moving towards its tip.

If you are not going to use fresh herbs immediately, you need to prepare them for temporary storage. Take a small container, cover the bottom with a sheet of paper towels, and put herbs leaves into container. Close the container tightly and place it in the refrigerator. Herbs can be stored for 5-7 days in such a way, so they should be used as intended during this time. You can also use freezer bags to store small bunches of herbs. Just place few stalks in a bag and sprinkle slightly with water. Close the bag tightly and place it in the refrigerator. A bunch of fresh herb can be stored by placing its base in a small container of water, and then put in the refrigerator. You can store herbs about 1-2 days in such a way.

Fresh herbs chopping. Depending on the purpose, herbs can be fine chopped and large chopped. Finely chopped herbs are well paired and combined with other shredded components. Such a texture is specific for various paste-like sauces and marinades. Take a note that a spice combination of such a texture cannot go through heat treatment as it can cause fading of its flavor and aroma. Largely chopped herbs preserve their flavor, aroma and texture for much longer and are perfect for various types of salsa and chutney, as well as for other heat treated spice mixes.

After the leaves are separated from stalks, they should be crushed or given a coarse texture. To achieve this, you will need a very sharp knife that will nicely cut tender leaves without turning them into mash. Stack the leaves on a cutting board, press the knife tip against the cutting board with one hand while raising and lowering the knife with swinging movements with another hand and constantly moving herbs to the middle of the blade and chopping them to the desired size. From time to time, you should sweep the chopped herb into a pile in the middle of the board and repeat the entire cutting process over again. For intense chopping of herbs, you will need to constantly repeat this process for several minutes. All movements should be easy, but at the same time certain. The knife should be held tight so that it does not slip off and injure you. If you need the herbs to be of intense grinding, then you should use a blender for these purposes while adding a little of vegetable oil. To grind the herbs in a blender, it is better to use the slowest speed to avoid rapid aroma fading from already chopped herbs.

Some cooks prefer shredding fresh herbs into thin strips – chiffonade. If you want to do the same, you need to fold leaves of, for example, basil, mint or oregano into a small pile and roll it into a tube as tight as possible. Then place this tube of leaves on a cutting board and cut it across into thin strips firmly holding the tube.

Herbs drying.

This is quite an easy process. Foremost, provide yourself with fresh and healthy herbs in full blossom. You need to rinse them in a cold water and dry with a paper towel. Then tie them up into loose bundles and hang them in a well-ventilated place. On the average, drying process takes seven days. Do not dry herbs under open sun or indoors where there is a lot of heat. This can ruin herbs because excessive heat can cause fading of essential oils. Drying process is over when the herbs become breakable and start chirring. At this point, you will have to separate leaves from stems and put them into container for storing. You can crush the leaves if necessary by rubbing them between your palms or using a rolling pin over foil or parchment.