Step 1

Pinch the stem near the top with the fingers of one hand.

Step 2

Swipe down the length of the stem with the fingers of the other hand from top to bottom. The leaves should break off where they meet the stem. If the stem snaps, it's probably tender enough to eat and can be minced along with the leaves.

Step 3

Mince or roughly chop the stripped herbs.

Step 4

Pinch individual leaves from the stems. Small clusters of leaves can be pinched off together.

Step 5

For thin strips (chiffonade): Stack the leaves on top of each other and roll them up. Slice across into thin strips.

Step 6

For minced herbs: Stack the leaves on top of each other and then roughly chop until minced as small as you like.