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Old 06-21-2007, 07:49 AM   #21
Executive Chef
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Join Date: Jan 2007
Location: Eastern Long Island, New York
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Seems a shame to waste the stems of most any fresh herb as long as they are fresh and somewhat tender. I prefer to chop with a single bladed mezzaluna in a wood bowl. If the mezzaluna is kept sharp, all but the woodier stems can be chopped finely enough to compensate for any toughness. BTW the end of my lovage season is rapidly approaching. As the season progresses the lovage tends to harden; and since it's a perrenial I don't want to weaken the plant by harvesting too far into the summer.

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Old 06-22-2007, 10:12 AM   #22
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Join Date: May 2006
Location: Northwest Florida
Posts: 535
A tool

Originally Posted by Michelemarie
I think I'm the weird one again - I take my herbs and put them in a small but deep bowl and chop, chop, chop with my kitchen shears - anyone ever do it this way?
I bought an excellent cutting device that worked along the same lines but it dulled after only using it a few times. Maybe you scissors are a better idea.

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