Why I dry the herbs before I chop them

A bunch of parsley is already washed — and the hand pulls the knife at once “while it’s wet”. Easy: a puddle on the board, the greens smear, the knife slips, the smell goes into the water. I shake and blot first — a dry leaf, and only then I chop.

Why I dry the herbs before I chop them. Salad leaves I dry before dressing is another note; lettuce in a towel its own; dried herbs from a jar another story. Here it’s the fresh herbs before the knife itself: water off, then the chop — not a lecture about “microgreens”.

If I already cut into a puddle — I tip them into a sieve, shake, I don’t add “more wet”. A slimy leaf — into the bin, I don’t hide it under paper. I’m not reviewing a new knife brand in this note — it’s about the bunch that already sits on our board.

I don’t need a board where the greens drown in their own water. I need a dry leaf from which the soup or salad still smells of itself. At yours do herbs dry before the knife — or already get chopped with drops?