The key is to use a very sharp knife of a good size such as a chef's knife. Also make sure your herbs are dry before you start chopping as otherwise they will bruise.

Gather the herbs together and hold them with your left hand. Keeping the tip of the knife on the board, slide the knife forward in a rocking motion, cutting with the herbs with the last inch or two of the blade. Keeping your nails and thumb back, use your knuckles as a guide for the knife as you slide the herbs under the blade.

Chopping herbs e.g. Parsley, Coriander

Gather the herbs in a ball, and with the tip of the knife on the board slice through them with a sliding motion. This will give you coarsely chopped herbs. To chop them more finely, change the angle of the knife so that you can use your left hand as a support on the top of the blade keeping the tip on the board. Go back and forth chopping through the herbs until they are as fine as you would like.

Read more about fresh herbs...