Herbs

Garlic - 

The easiest technique for peeling a clove of garlic is cutting the tough stem end off and then using the knife to crush the garlic lightly, which will loosen the skin enough to peel right off.

Leafy herbs - 

When chopping herbs, such as parsley, get most of the stems out of the way because they are tough and woody. Save them for stocks or soups. Gather up the leaves and hold them with your fingertips. Make sure you curl and tuck your fingers in like a claw so you don't cut yourself. Cut through the leaves.

Use a sharp knife and use the tip when you cut herbs or vegetables so you don't crush the leaves. The more you cut, the more damaged the leaves become and could get watery if cut too much. When cutting, you want to slice it through with minimum damage, not to press or crush them. This way, you keep most of the flavorful juice for your enjoyment and prevent them from discoloring or turning black too quickly. Some herbs, such as basil and mint, contains enzymes that don't react well after being cut and exposed to oxygen, yes, just like what happens when you cut an apple apart. 

For a leafy herb or vegetable like basil, use a technique called chiffonade. Stack the leaves into a little pile and then rolling it up like making a cigar. Then cut the cigar roll into little threads or ribbons. This technique is the least invasive way of dealing with the herbs so they will hold up for longer and not turn brown or black. 

• Chinese Herbs.
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