2007-03-20 06:20:28 · 5 answers · asked by Sharon N 2 in Food & Drink ➔ Cooking & Recipes
I don't "grate" mint, but I do chiffonade. Put your mint leaves in a bunch and fold over. With a very sharp knife, finely chop in one direction. Create a new "bunch" and finely chop in a different direction. The chopping will bruise the mint leaves and can turn them black, but if you use them quickly it turns out ok.
2007-03-20 06:26:01 · answer #1 · answered by JennyP 7 · 1⤊ 0⤋
Mint itself is chopped, a solid extract, if you can find it, can be grated with a fine grater
2007-03-20 13:26:09 · answer #2 · answered by Steve G 7 · 0⤊ 0⤋
you don't, you finely chop mint. roll the leaves in a little log shape and run your knife carefully down the leaves.
2007-03-20 13:27:25 · answer #3 · answered by Cloudy 5 · 1⤊ 0⤋
Very carefully.
When they turn red you will have overdone them and will need some band-aids.
2007-03-20 22:08:47 · answer #4 · answered by Murray H 6 · 0⤊ 0⤋
I think you can only chop it, as it is leaves.
2007-03-20 13:26:10 · answer #5 · answered by kookshow 3 · 1⤊ 0⤋