Rinse your herbs and dry them with paper towels.
Clean your cutting board, leaving a wide working area.
If using herbs with a woody or thick stem, like rosemary, basil, or older thyme, strip the leaves off the stems with your fingers. Save the stems for other uses.
Remove the lower stems from herbs like parsley or cilantro.
Chop the herb pile roughly first, drawing the herbs into a pile as you rechop.
Finaly chop the herbs by using the 'hinge' method. Hold the knife firmly but not too tight with one hand, and place the fingers of your other hand on top of the knife down by the tip, both to keep the tip lightly pressed to the cutting board and to keep that hand out of the way.
Raise the knife handle up and down rapidly, using a rocking motion, with the tip of the knife actng as a hinge.