Learn this simple way to chop parsley and cilantro so that you have a beautiful and nourishing garnish for all of your meals!
If you will not be chopping the herbs for a few days, the best way to store fresh parsley or cilantro is wrapped in a damp paper towel in a Ziploc bag in the refrigerator.
Wash fresh parsley or cilantro right before use; rinse under cold running water, then roll in a kitchen towel to dry.
Step-by-Step Instructions for Chopping Parsley and Cilantro
When ready to get chopping, start by securing your cutting board.
Then, using a proper knife hold, chop off the thick stems. Although there is no harm in eating the fresh parsley or cilantro stems, they don’t have the best texture, so we recommend chopping most of the larger stems off. Don’t throw parsley stems away; compost or save for making veggie stock! You do not have to get all of the leaves off the smaller stems – you can eat smaller parsley stems or cilantro stems without a problem!
As best as you can, roll the parsley or cilantro bunch up, then make thin cuts with your chef’s knife.
Then, use a chopping technique – place your hand that is not holding the knife on the top of the spine. Keeping the tip of the knife on the board, rock the knife back and forth over the herbs.
Use the spine of your knife to drag the pile back together. Continue chopping until you reach your desired texture.
Add fresh herbs as a garnish to dishes for a pop of color and flavor.
If you have leftovers, store fresh chopped herbs in a tupperware container for up to 3 days in the refrigerator. Use fresh chopped parsley in Mediterranean, American, or Italian dishes as a bright addition to soups, salads, sauces, or dressings. Use chopped cilantro in Mexican, Indian, or Thai dishes for a tasty flavor boost.
Try out fresh parsley in these dishes:
Try out fresh cilantro in these dishes: