I always enjoy teaching kids about fresh herbs in our cooking classes. We play a game where they have to smell an herb and tell what first pops into their mind. Maybe the smell reminds them of a food, a restaurant, a person, place or thing?! I’ve heard some very interesting things, like grass, my dad, and my grandma’s pasta dish. We call the game, “Smell & Tell”. You should try it, it’s fun aaaannnndd funny! 🙂
So, today I thought I would do a quick lesson for the blog students on how to chop fresh herbs. I used fresh rosemary for this lesson.
Someone needs to send me a new cutting board. Please?
Pretend your pile of herbs are in the center of a clock. That will help you understand where to place the tip of your knife.
piv·ot (piv-uht) -from dicitonary.com
1. a pin, point, or short shaft on the end of which something rests and turns, or upon and about which something rotates.
2. the end of a shaft or arbor, resting and turning in a bearing.
3. anything or person on which something or someone functions or depends vitally: “he is the pivot of my live.”
4. the person in a line, as of troops on parade, whom the others use a point about which to wheel or maneuver.
5. a whirling about on one foot.
Ok kids, we’re going with definition #1.
Please go slow, this is not Iron Chef. Thank you.
You should be constantly moving your knife while chopping and pivoting.
Tah-dah- finely chopped rosemary! In a few days, I will post a recipe using finely chopped rosemary. Stay tuned, team.
Happy Cooking!
