You might be surprised to learn that the best tool for chopping fresh herbs isn’t a chef’s knife. Instead, a sharp pair of kitchen scissors can be far more efficient—and effective—for preserving the delicate flavors and aromas of herbs like basil, cilantro, or parsley.

Here’s why: scissors provide a gentler cutting action compared to the crushing motion of a knife. When herbs are chopped with a blade, their delicate cell structures are often damaged, releasing essential oils prematurely and diminishing their flavor. Scissors, however, slice cleanly without excessive pressure, helping to retain the herbs’ natural oils and freshness.

Beyond flavor preservation, kitchen scissors offer practical advantages. They allow for precise, controlled cuts—ideal for finely mincing delicate leaves or stems. The risk of accidental cuts is also reduced, as scissors eliminate the need for repetitive knife motions. Cleaning is simpler, too; a quick rinse under water is usually sufficient.

To use this method effectively, simply gather the herbs in a bowl or on a cutting board and snip them directly with the scissors. The process is faster, neater, and more efficient than traditional chopping.

Next time you prepare herbs, consider reaching for kitchen scissors instead of a knife. The difference in flavor and ease might just change your culinary routine.