How to Chop Parsley or Cilantro
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!
Servings: 16 Servings
- 1 bunch flat-leaf parsley or cilantro
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.
Serving: 1tablespoon | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg