The kitchen garden is starting to burst with fresh herbs at Connecticut Country House. I find that the best way to make short work of chopping them up is by using one of my favorite kitchen tools, a mezzaluna. Italian for “half moon,” the curved blades of this very sharp knife (which can have single, double or even triple blades) is easy to use. Place a stack of basil leaves, chives, or whatever you’d like to use, on your cutting board. Grab a handle with each hand and get a rockin’ and a rollin’! It readily slices through the herbs without bruising the tender leaves. Easy. Efficient. Effortless.
A must-have tool for any country kitchen.