Baking – How to get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way

The real answer is that it depends on the measurement methodology used by the person who wrote the recipe. I have one book that actually calls for measuring by scooping with the measuring cup and scraping it with the side of the bag, which is how the average person tends to measure flour, and results in about 30% more flour by weight per cup.

King Arthur flour (and most other recipe sources) use the "sprinkle the flour into the measuring cup with a spoon and then level with a knife" which most closely simulates measuring sifted flour. This method will generally be appropriate when using professional recipes, unless the cookbook calls for another method. These recipes generally do not want compacted flour. If you are compacting your flour you are almost certain to be using too much.

Many instructional style cookbooks will lay out their measuring methodology at the beginning of the baking section (or the beginning of the book if it is a baking book). But since every methodology and every individual's use of that methodology comes out with a different weight per cup, working by weight really is your best bet.

Volume measurements of herbs are hopelessly imprecise to begin with; what you actually measure as 1/4 cup depends entirely on how tightly you pack them, how wet the leaves are, even the size/shape of your measuring cup or spoon. When given a measurement like that, you should always treat it as a rough guideline; don't worry about being exact, it's not necessary in this recipe.

That said, what it actually means is that you should measure out the 1/4 cup and then shred them. Another example of this type of language is when you see something like "4 tbsp of vegetable oil, divided" - that always means you measure out the 4 tbsp and then divide into two portions, not measure out two separate portions of 4 tbsp each.

So measure it first, then shred it. If you were supposed to shred it first, it would say "1/4 cup shredded fresh basil leaves" instead. There is an appreciable difference as to how much basil you'll end up with, but again, you've been given a very rough measurement to begin with, so treat it accordingly, and don't worry if you've got a little extra or a little less. The most reliable way to know if you've got the right amount is to simply taste it.