Learn how to chop parsley and cilantro properly so you can prepare them in seconds when prepping your next meal. No need to pull the leaves off of the stems!
When I first starting cooking, it took me forever to chop parsley and cilantro. Why? Because I picked all of the leaves off of the stems before chopping. That's enough to turn anyone to ordering take-out forever!
I don't remember who it was, but someone finally took pity on me and told me to forget the plucking. They taught me to chop with abandon...stems and all!
Now I can prep herbs in seconds. I throw parsley into everything from Roasted Tomato & Sausage Pasta to my favorite Mediterranean 7-Layer Dip, and cilantro graces everything from Easy Cilantro Lime Brown Rice to Cheesy Chile Leftover Mashed Potato Patties.
One of the keys to chopping efficiently (herbs or anything else) is a good, sharp knife. I can not stress this enough! There is nothing more frustrating than prepping food with a dull, weak knife. It's not a cooking snobbery thing. Poorly made knives just don't perform as well and it takes twice as long to prep everything.
Years ago, when my husband and I first set up our kitchen, we bought two things...a good set of pans and a great set of knives. We lived in New York City at the time and took the subway down to the Williams Sonoma in Soho. We walked out of there an hour later with our pans and four knives (they were WÜSTHOF)...an 8-inch Chef's knife, a 10-inch Chef's knife, a paring knife and a serrated knife.
We replaced a couple of the pans over the years, but the knives look and perform as though we bought them yesterday. 22 years later, they're still going strong! Of course, we've had them professionally sharpened numerous times over the years (your knives need a tune-up just like your car does).
How to chop parsley & cilantro:
As I mentioned above, start with a sharp knife. It will make your chopping life so much easier.
Separate a small portion of parsley or cilantro from the larger bunch. If there are some really thick stems, remove them. Otherwise, no plucking is required!
Start chopping, including the section of the stems that are attached to the leaves. Discard the bottom, leafless section of the stems or save them for chicken or vegetable stocks.
Keep the tip of the knife "attached" to the cutting board by pressing down on the knife with your free hand. Using a rocking motion, chop up and down, working your way across the herbs. Stop and gather them together from time to time to make sure that all of the leaves are chopped evenly.
Voilà! Perfectly chopped parsley or cilantro in seconds.
Other knife skills tutorials:
How to Choose & Cut a Pineapple {Cookin' Canuck}
How to: Hold a Chef's Knife & Cut with It {Cookin' Canuck}
How to: Peel & Mince Garlic {Cookin' Canuck}
How to Cut a Tomato {Girl & the Kitchen}
How to Cut Watermelon {A Pinch of Healthy}
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How to Chop Parsley or Cilantro
Ingredients
- 1 bunch flat-leaf parsley or cilantro
Instructions
- Separate a small portion of parsley or cilantro from the larger bunch. If there are some really thick stems, remove them. Otherwise, no plucking is required!
- Using a sharp chef's knife, start chopping, including the section of the stems that are attached to the leaves. Discard the bottom, leafless section of the stems or save them for chicken or vegetable stocks.
- Keep the tip of the knife "attached" to the cutting board by pressing down on the knife with your free hand. Using a rocking motion, chop up and down, working your way across the herbs. Stop and gather them together occasionally to make sure that all of the leaves are chopped evenly.
Nutrition
This post was first published on December 12, 2014 and updated on October 1, 2019.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Heather Fergus
This is great. Hard for someone learning how to cook know whether to include the stem or not on certain herbs!
Pete
I prefer using a pair of kitchen scissors to quickly and easily finely cut parsley right into a bowl.
Merely hold the washed bunch tightly in your fist and snip away.
Dara
Hi Pete, I've definitely done the same, but find that it's difficult to finely mince the parsley with scissors. But it's great for bigger pieces!
Liz
Awesome - I will never pick the leaves again ... Who knew. Great knives. Great tutorial.
V Clarkson
My husband is a cookin canuck too! lol We live in the states but adore Canada. He does all the cooking so he would love LOVE this block set!
Angela+{Mind+Over+Batter}
This is an amazing tutorial! I'm so knife skill challenged, it's ridiculous. Ok, it's just sad. But I keep trying.
sherry klusman
Where would anyone's cooking be without fresh parsley and cilantro. I used to pluck the individual leaves until I watched an Ina Garten segment wherein she simply knifed them off -- who would have thought. Merry Christmas
Aly ~ Cooking In Stilettos
You are so right - the key is keeping those knives razor sharp. I need to bring mine over to Williams Sonoma for a bit of sharpening action.
Kim (Feed Me, Seymour)
One day, I'm bound to cut my little fingers off because of my crappy knife skills. I'm glad to have this tutorial so I can try to avoid it!