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From Barbara's Kitchen The trick to keeping chopped herbs fresh is in the knife

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Barbara Spitzer

Posted: Friday, April 8, 2011 7:48 am

Dear Barbara: Summer is going to be here very soon and I like to make cold soups for those warm days. My question is, how do I chop the herbs (like basil, mint, etc.) without them turning black?

— Sophie from Lodi

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