America's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo

Tearing vs. Chopping Herbs

Why do some recipes recommend tearing fresh herbs instead of chopping them?

Why do some recipes recommend tearing fresh herbs instead of chopping them?

Both tearing and chopping herbs help to release their natural oils and accentuate their flavor. We made two versions each of black bean salad with cilantro and quick tomato sauce with basil (one batch with torn herbs, the other with chopped). In both cases, tasters slightly preferred the chopped herbs, which dispersed the herbs more evenly; otherwise, big torn herbs could taste “overwhelming.”

THE BOTTOM LINE  For pervasive herb flavor, stick with chopped herbs. Why TV chefs tear them is a mystery to us.

This is a members' feature.