5 from 20 votes
How to Chop Parsley or Cilantro
This guide explains how to chop fresh flat-leaf parsley or cilantro efficiently using a sharp chef’s knife. It describes keeping the leaves attached to the stems for easy chopping while discarding thick or leafless stem ends, enabling consistent, even-sized herb pieces suitable for cooking or garnishing.
Prep Time
5 mins
Total Time
5 mins
Servings:
16
Servings
Calories:
1 kcal
Course:
Others
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Serving
1tablespoon
Calories
1kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
2mg
(0%)
Potassium
20mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
300IU
(6%)
Vitamin C
5mg
(6%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 Servings
Amount Per Serving
Calories 1
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 1kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.