How to Mince Fresh Herbs: Basil, Mint and Rosemary
A recipe says “mince the herbs,” and suddenly dinner comes with homework. It simply means cutting them into very small pieces. Here’s how to mince mint, basil and rosemary with a knife and cutting board—no fancy gadgets needed.
Step 1: Wash, dry and remove the stems.
Rinse the herbs and pat them dry. For basil and mint, pick the leaves off the stems. For rosemary, hold the top of the sprig with one hand, then slide your other thumb and forefinger down toward the woody base, against the direction the leaves grow, to strip them off. Discard the woody stem.
Step 2: Slice the herbs.
For basil and mint, stack a few leaves and gently roll them into a small bundle. Slice crosswise into thin strips, keeping your fingertips tucked back. For rosemary, gather the leaves into a small pile and chop them directly—no rolling needed.
Step 3: Mince into smaller pieces.
Gather the sliced herbs into a pile. Hold the knife handle with one hand and rest your other hand on the top of the blade near the tip, keeping fingers away from the cutting edge. Gently rock the knife back and forth until the herbs are finely chopped. Stop once they’re the size you need; overchopping delicate herbs can bruise them.
🍋 Simply Made Suggestions
- Dry herbs before chopping: Wet leaves can slip around and stick to the knife.
- Use a sharp knife: It cuts more cleanly and helps prevent crushing delicate leaves.
- Chop just before using: This helps keep the herbs fresh and flavorful.
- Strips or tiny pieces? Thin ribbons of basil or mint work well for garnishes. Keep chopping when your recipe calls for minced herbs.
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