How to prep mint
by Cookthink
Like other tender leafy herbs (basil, parsley, cilantro), it's best to chop mint with a sharp knife and a clean cut. Too much pounding can discolor the delicate leaves. This matters most when sliced leaves are added in an uncooked dish, or just before serving. Some dishes call for the leaves to be left whole, or torn into smaller pieces, in which case you can avoid the knife altogether.To slice or mince the leaves, first stack them together in a pile.Next, roll them up into a cigar-like shape and hold them together with your fingers.Keeping the cigar in shape, slice it into strips as thick or thin as you like. Run the knife down onto the leaves, and across them at the same time. Moving in both directions at the same time makes for a cleaner cut. At this point, you can either leave the leaves in thin strips, or run the knife through the strips again to make a mince.
To slice or mince the leaves, first stack them together in a pile.
Next, roll them up into a cigar-like shape and hold them together with your fingers.
Keeping the cigar in shape, slice it into strips as thick or thin as you like. Run the knife down onto the leaves, and across them at the same time. Moving in both directions at the same time makes for a cleaner cut. At this point, you can either leave the leaves in thin strips, or run the knife through the strips again to make a mince.
