It can be painful to chop small herbs, such as rosemary leaves. It is also a labor of love. Finely chopped herbs are much more flavorful than whole leaves.
What is the best and most efficient way to cut rosemary? We recommend using a mezzaluna or chef’s knife. They are both versatile and simple to use. A herb roller blade is another option. No matter what technique you choose, make sure your blades are sharp and use precise cutting motions. Finally, assemble the piles to chop the rosemary evenly.
Today we will be discussing the many benefits of cutting rosemary leaves properly. We will also look at the best methods to do this.
We will discuss how and why these methods work, as well as some tips to make it easier!
Why would you need chopped rosemary?
Rosemary is one the most versatileherbs you will find. It can be used in both savory and sweet dishes!
Imagine a crispy, pan-fried pork chop with a garlic butter, rosemary sauce or a lavender and rosemary white chocolat mousse. We are salivating just thinking about it.
Some recipes require finely chopped rosemary. Many people ignore this and continue to use whole rosemary leaves. Chop leaves can have many benefits for them.
They release more flavor.
They can be annoying, but to create “flavor town,” you must crush or chop the herbs. This will give you the best flavor possible!
Chop rosemary can also be used in place of salt.
This applies mostly to savory dishes such as sauces, stews and soups. It means you can eat a small, tasty leaf without sacrificing the flavor you desire (hello bay leaves!).
Finally, cutting rosemary for recipes allows you to get more precise measurements.
You will need one teaspoon of whole rosemary leaves. This is because they are different sizes and the amount will change each time.
Chop rosemary is a better and more consistent method of measuring.
You Can Chop Rosemary to Various Degrees.
Of course, you can chop rosemary in different ways for different purposes. If a recipe calls for “chop rosemary”, we recommend that you chop it finely.
You might see “coarsely chopped” or even “roughly chopped” in some recipes. In these cases, you should aim to achieve that level of chop. But, again, if the recipe doesn’t specify anything, don’t make the leaves too chunky.
If you are looking to make a paste from chopping rosemary, it will take some time. We will be discussing some techniques that work better for creating paste-like consistency.
How to Chop Rosemary with a (Chef’s] Knife
We chose to begin with the most popular method that most people will use. Everyone has a knife, even if they aren’t chef’s knives.
A chef’s knife is more efficient than a paring knife because it has a size and design.
It’s easy to use the knife. You can control the blade’s movement and chop the herbs quickly.
You don’t have to buy a fancy chef’s knife to make this technique work. All you need is a sharp knife.
If you use a blunt blade, your herbs will be crushed and bruised instead of being cut or chopped. Some herbs, including rosemary, can develop a bitter taste from being bruised.
Step-By–Step Instructions
- The stalks should be removed from the leaves. The leaves can be picked by hand or by using a herb stripper.
- The stalks aren’t as tasty as the leaves so they shouldn’t be used in food.
- Place them in a heap on a cutting board. You need to ensure that the surface is level. Otherwise, some parts may be cut finer than others.
- Slowly chop the leaves. Don’t rush! You can take it as slow or as fast as you like, but don’t rush! Move the blade along the pile as you chop.
- You need to use a cutting motion, not slicing. It’s just a simple up and down movement of the blade.
- Continue chopping until you are satisfied with the texture of the chopped rosemary.
Tips
- The knife blade will need to be cleaned regularly. The metal attracts chopped herbs. If you don’t remove them, your mixture won’t be uniform. Simply wipe the blade’s side and place the chopped herbs back on the pile.
- It is possible that your rosemary pile will need to be reassembled often. The herbs can spread out a lot when you chop them. To make it easier and faster, chop the pile, then assemble it. Next, chop it up again and reassemble it.
- It is not a good idea to wet your knife blade in order to “prevent herbs sticking” — this won’t work with herbs. It can even make herbs lose their flavor and consistency.
How to Chop Rosemary with a Mezzaluna Knife
A mezzaluna knife is another great technique for cutting rosemary and other herbs.
This knife was specifically designed for cutting herbs quickly and efficiently. This is all the knife does!
If it’s so good, why isn’t it the top choice?
As we mentioned, everyone already owns a (chef’s) knife. Surprisingly, however, very few people also have this specialized herb knife.
What does this knife look and feel like? There is a few designs to choose from, but the majority are two-handed. One-handed blades are also available, but we find them more difficult to use.
Some mezzaluna knives have two blades while others only have 1. The design that you choose will depend on your preferences, just as it would with any other knife.
The blade is super curved with handles facing up at both ends. You will be able to create a saw-saw motion through the herb pile.
Step-By–Step Instructions
- Take the rosemary leaves off the stalks.
- Place them in one pile on a flat cutting board or inside the special, curved board included with the knife.
- You will begin to cut the rosemary leaves in a saw-saw motion. This is not an up-and down chopping motion but a smooth glide from one side to another. All mezzaluna designs will require the same movement.
- Continue to cut the rosemary leaves until the consistency is right.
Tips
- Because the herbs glide through, they tend to stick to these blades less. However, the blades will need to be cleaned between chops.
- It’s a good idea to have the indented chopping board that comes with certain knives. This helps you keep your herbs in a stack so you don’t have to.
How to Chop Rosemary with a Herb Scissor
There are two types of herb scissors. Both have the same design but work in different ways.
The original (and only) herb scissor is first. This tool is scissor-like in design and comes with multiple blades.
This tool is not suitable for picking rosemary leaves but works well for herbs you can use the stalks of, such as parsley.
Today, we will be focusing on the herb roller.
It’s a cross between a pizza cutter and herb scissors. We find it hilarious, but very effective.
You can also use multiple blades to cut the herbs, but instead of using scissors to do so, the pick leaves are continuously rolled over like you would with an pizza cutter.
Each design is a very useful tool and works extremely well. The leaves won’t stick as hard to the blades than the other two methods. Plus, the tools are very affordable!
Step-By–Step Instructions
- Take the leaves off the stalks and arrange them on a flat surface.
- Continue to “roll over” the leaves by moving back and forth. Multiple blades can be used to slice through leaves without damaging them.
- Continue to work until you feel satisfied with your consistency.
Tips
- These blades can be nearly impossible to re-edge. Many tools have detachable blades that can be easily replaced with a new set.
- It is also easier to remove the blades. To prevent rust, make sure to dry the metal thoroughly.
- This tool is fast and efficient, but you need to reassemble your pile of chopped and picked leaves. This will ensure that you always cut the herbs into equal pieces.
