Cutting fresh herbs opens up their flavor and allow the oils to integrate more fully with other ingredients
It's not difficult, but there is a certain amount of technique involved when preparing fresh herbs for a recipe. Coarsely chopped, they maintain their flavor and individuality, but some garnishes and sauces frequently require them to be finely chopped. For a visual presentation you also may want them sliced or chiffonade.
This video demonstration by Fine Cooking's test kitchen manager, Jennifer Armentrout, shows some basic knife skills to practice and gives a few tips for cutting fresh herbs.
