Wednesday, March 26, 2008
Use a very sharp knife that will cut, rather than crush, the herb. When herbs are crushed they release some of their flavors, which can end up embedded in the cutting board.
Make sure the parsley is washed and dried thoroughly before you chop.
Don't worry about separating all the leaves of the curly kind before chopping. Use a chef's knife to cut off the large stems, then hold the bunch of parsley with one hand (with fingertips tucked under) and chop what's left.
From "What's a Cook to Do?" by James Peterson (Artisan, 2007).