How to Chop Fresh Cilantro

Chop fresh cilantro to add to savory dishes.

Some gardeners know the leafy herb cilantro as Mexican parsley. Whatever the name, this annual herb is a favorite of gardeners who enjoy seasoning their foods with the bold flavors of cilantro. When you plant cilantro in a sunny growing spot, it will grow and thrive under minimal care. Keep a cilantro plant from bolting, or blossoming, to ensure the leaves stay tender and flavorful for harvest. After you harvest fresh leaves, you can chop fresh cilantro to add it to a variety of savory dishes.

Things You'll Need

• Colander
• Cutting board
• Chef's knife

Instructions

1. Place fresh cilantro foliage into the colander. Run cool water lightly over the cilantro to rinse the leaves and stems thoroughly. Shake the colander several times in the sink to remove as much excess water as possible.

2. Transfer the washed cilantro from the colander to the cutting board. Bunch the cilantro stems together on the cutting board and hold them together with one hand.

3. Push the blade of the chef's knife down over the bunched cilantro to remove the most tender stems and leaves. This will produce bare stems and a small pile of leaves and tiny stems on the cutting board. Discard the bare stems. According to the University of Nebraska-Lincoln Extension, the tiny tender cilantro stems are tender enough early in the growing season to combine with the leaves and chop, if you desire.

4. Gather the stems and leaves together in a pile and begin chopping them into smaller pieces. Hold the knife handle with your dominant hand and place your other hand on the top of the knife blade. Lift the knife handle up and down to rock the knife blade over the fresh cilantro, always keeping the tip of the knife blade touching the cutting board surface. Continue chopping to produce coarse pieces or more finely chopped pieces, depending on your preference.

Tips & Warnings

• If you harvest cilantro later in the growing season, consider using only the leaves and removing even the tiny stems because they can become tough and woody by this time.

References

• University of Nebraska-Lincoln Extension
• Southern Illinois University
• Fine Cooking
• Cook Think
• University of Nebraska Cooperative Extension