How To Use Herb Scissors

Who doesn’t love fresh herbs? The dried stuff is just nowhere near as good. Why? It’s the oils in fresh herbs that give them a distinctive smell and flavor.

With delicate aromas, such as parsley, I sometimes wonder whether to even bother with the dried stuff – you can barely tell it’s even in a dish!

Use fresh parsley, and you immediately notice that it’s there. However, if you’re like me, and not exactly a pro in the kitchen, mincing herbs to add to a dish or salad is time consuming and a bit of a chore.

That’s until I discovered someone had invented herb scissors.

Now, like most of you, I’m sure you’ve worked out that kitchen shears do a fantastic job of cutting up herbs, directly into a skillet or salad bowl, without the need for a knife and cutting board.

And they are great for mincing up small amounts. But the great thing about herb scissors is how you can mince up lots of herbs in seconds!

The Chef Remi Herb Scissors have 5 blades – it’s like cutting up five times as much herbs as using single blade kitchen shears!

Here’s My Tips On Getting The Most Out Of Your Herb Scissors:

1) Make sure your herbs are semi-dry to dry.

Wet herbs are difficult to handle at any time, whether you are using herb scissors, shears or the old knife and cutting board, especially when you have soft leaves, such as cilantro.

A great tip is to wash herbs and then leave them to dry for a while before attempting to cut. Or, if you don’t have lots of time, use a salad spinner to wring out as much moisture as possible

2) Bunch up leaves before cutting

Again, this is the same when using a knife. Bunched up leaves give the blades something more firm to work on, and you also get the most herbs cut in the shortest amount of time.

Also, bunching up leaves allow you to bruise them slightly. You want to bruise herbs so that the oils can come out and add more flavor to your dish.

3) Cut with stainless steel blades

Carbon steel blades can turn herbs brown. This doesn’t affect flavor, but from a presentation point of view, I like my herbs to look green and fresh!

Razor sharp stainless steel blades will cut right through herbs without discoloring.

4) Bring the blades together completely with each snip

Make sure you compress the handles until they come together for each snip you make, so you ensure the blades have cut through completely – you don’t want large pieces of herbs left over.

Opt for herb scissors with handles made from thermoplastic rubber. I’ve found these are the most comfortable to grip, and also have a moisture-resistant finish, so I can cut effectively even with wet hands or slippery fingers.

Since getting my herb scissors, I don’t even bother with dried herbs – It’s so simple mincing fresh herbs directly into a skillet, bowl or even on top of a finished dish!

Why not grab yourself the Chef Remi Herb Scissors right now?

They're currently on offer at only $16.99! But you can get a further 15% OFF your entire order today! (Limited Offer).