How to pick and cut vegetables? It’s actually easier than you think. Welcome to the first of two articles dedicated to “How to pick, cut, cook and store vegetables”.

In my years as a restaurant owner, and teacher of plant-based cooking classes, the most frequent complaint was “prepping/cooking vegetables is challenging, and takes too long”. Except, perhaps, for the salads.

“I’m just no good at cooking!” you say? Come on! Let’s try to resolve this way of thinking. It’s actually easier than you think, and it will make you feel good!

About the how-to. There are so many vegetables that we could write about. Each may require different cooking methods to optimise the end result, plus we should consider the cutting styles (knife skills) – depending on the use and texture we want to achieve.

Maybe we should write more on specific vegetables (and fruits), what do you think? Please, let us know.

Vegetables, and how to pick/choose them

How to pick/choose vegetables? Let’s start from seasonality.

• It is crucial to prefer vegetables when in season.
  • Let’s say that each and every vegetable has its natural periodic season, (the ones growing in greenhouses – out of season – are not).
  • It means that it’ll be ripening at the right time, thus shall have all the organoleptic characteristics and nutritional properties at their peak.
• Let’s eat organic, as much as possible.
  • Why? Because with conventional produce we may risk taking in a large amount of fungicides/pesticides that our body can partially dispose off. The remaining creates a buildup, not so good on the long run. While organic has much lower levels of residual chemicals (if any).

Clearly, there is no need to become organic obsessives, it’s important thought to paying attention to the origins of what we eat. However, when consuming mostly organic, the body shall thank us, plus we can periodically cleanse ourselves with herbal teas or fasting… But that’s another story!

How to cut vegetables

Let’s get to the cuts, and essential knife skills. How to cut vegetables depends on what you are going to use them for. Let’s start with these ones:

1. Julienne – aka “matchstick”
   • This cut goes with almost all vegetables (except the leafy ones); think of crudités for dipping. Uniform in size, when cooked they are ready quickly, perfect for sautéing, stuffing, or for asian-style dishes.
   • There are larger sticks, in this case is called Batonnet cut.
2. Brunoise – or “tiny cubes”
   • It begins with the classic julienne, then chopped into tiny cubes – not too small thought, unless you’re looking for a mince. From Batonnet, you get larger cubes, or dices. So far so good, right?
3. Chiffonade (the cut is looking like ribbons)
   • It is used for leafy vegetables such as lettuces, spinach, cabbage, radicchio, etc., and aromatic herbs. And here we stop, it’s enough as a start.

Very important!

• Cut the vegetables the same size – this allows uniformity in cooking.
• Use a large cutting board, (one dedicated to allium family is recommended).
• Please, use a quality utility knife with an ultra-sharp blade. A sharp knife slice through with ease, minimising the effort and the risk of cutting oneself.
• Please, pay attention to your fingers, keep them bent (such in the “claw grip.”) using your knuckles as a guide.

Next: How to cook and store vegetables… Stay tuned, it’s coming soon.

Simona Scarone

Cucina, corsi, oli essenziali.
Insegno a cucinare in modo sano, testo e invento ricette “plant based” anche in video.
Scrivo racconti di cucina e non solo.

Cuisine, cooking lessons, essential oils.
I teach healthy cooking, test and create “plant based” recipes, also on video.
I write about food, and other stories.