To chop herbs without bruising them, dry the herbs very well before you start, make sure your knife is very sharp (obviously!), and minimize the number of cuts by following these techniques:

Photo: Nicole Franzen Nicole Franzen

Parsley

Remove tough stems and fold leaves into a bundle. With finger tips pointed inward, slice in rocking motion, crisscrossing with knife until finely chopped.

Get the recipe: Spicy Lamb and Lentils with Herbs

Photo: Hirsheimer & Hamilton Hirsheimer & Hamilton

Chives

Take small bunch of chives and cut in half. Rotate one half 180° so it aligns with the other (cut sides together). In a rocking motion, slice into thinnest possible circles.

Get the recipe: Fresh Chive Vinaigrette

Photo: Romulo Yanes Romulo Yanes

Basil

Stack leaves and roll into a cigarette. Slice leaves crosswise in a rocking motion to make thin ribbons.

Get the Recipe: Grilled Halloumi With Watermelon And Basil-Mint Oil

Learn even more essential knife techniques: