Under $10: An Efficient Tool for Using Summer Herbs

Now that summer is here, my little organic herb gardens are looking pretty happy. Both at home and at the community organic garden where I also have a plot, I have an abundance of chives, basil, dill, rosemary, sage, summer savory, Italian parsley, and French tarragon.

In general, herbs are usually just chopped on a cutting board or snipped with kitchen shears before use. I use that method and, of course, it works well. However, a few years ago I decided to invest in a pair of RSVP Herb Scissors. They are pretty nifty because the scissors have five sharp 3-inch stainless steel blades that sit parallel to each other. This sensible design lets me cut tender herbs, such as chives, tarragon and dill, faster and more efficiently than if I was just using the cutting board and knife.

For example, when I snip the herbs, I can do it right over the salad, sandwich, eggs, pasta dish, or vegetable platter for which they are ultimately destined. No need to muck up the cutting board. (It’s worth noting that I don’t use these scissors as often during the winter when I am incorporating woodier herbs such as thyme and rosemary into my cooking…those herbs simply don’t lend themselves to the scissor method as well because the leaves are generally stripped from the stems before use.)

The scissor also comes with a green cover which offers protection when stored in the kitchen drawer but the notches on the cover also simplify the cleaning process because they can be swiped between the blades to clean up any bits and bobs left behind.

Available from Amazon and selling for less than $10.

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