Prep Time  10minutes
Cook Time  0minutes
Total Time  10mins

How to Chop Parsley

Parsley is maybe the most ubiquitous of herbs, and I use it all the time…despite my memories of the curly, leathery version tucked into the corners of the buffets of my childhood.  Today, I know to leave the curly stuff in the grocery store and reach for flat leaf, or Italian parsley.  The flavor is actually fairly mild, but it brings that grassy quality of herbs that can be a great addition to so many dishes and sauces.  In this cooking video, I show you the knife skills you can use to quickly, consistency, and safely chop parsley for your recipes.

How to Chop Parsley

  • First, I feel I need to say it again, use the flat leaf or Italian parsley – the curly kind is no good
  • Clean the parsley by running it under cold water, and then shake dry. If you have time, let it drain for about 10 minutes, onto some paper towel
  • Tear off the amount of leaves you think you’ll need
  • Bunch those leaves together, and roll them up tightly – like a cigar
  • Using the claw grip, and keeping the tip of your knife on the board for stability, chop through one end of the “cigar”, moving a fraction of an inch with each chop
  • Move along the cigar until you reach its end
  • If needed, you can then chop through the now cut parsley for a finer chop
  • You’ll want to use the parsley relatively soon (within an hour), or put it in the fridge as it will start wilting quickly once chopped

Enjoy, and check out some of the other posts for other knife skills.

Comments (2 )

Reply
Mary
January 25th, 2020 - 5:35pm
Thanks for the video demo - I did not attend culinary school so I never learned many of the knife/cutting skills they teach there - I am self taught at everything. So, I have a couple thoughts: 1) you say curly parsley is no good and flat is the way to go. Well, I used to think the same (that curly parsley was a garnish at cheesy restaurants but not for real cooking) --- but my primary use of parsley is for making Tabbouleh (do it ALL the time) and the Lebanese cook book I first learned from (Classic Lebanese Cuisine by Kamal Al-Faqih) advocates using curly parsley, resulting in a lighter, fluffier salad. That's just the way I learned to make tabbouleh, and that in turn has influenced how I use parsley in general. I tend to buy curly parsley, and then use it for everything. 2) One of my other learning sources for making tabbouleh is cookbook author Maureen Aboud (who wrote "Rose Water & Orange Blossoms"). She describes making tabbouleh as a painstaking labor of love, because of all the chopping of parsley involved (I don't think she's aware of your cigar rolling method). But here's the thing, there's another way to finely chop bulk parsley quickly and efficiently, and that is using one of those pairs of scissors that has 4 or 5 blades for cutting herbs. I bought one of those and never looked back. Can't recommend them enough. They make quick work of a bunch of parsley. Thanks for your demo video tho! Always glad to learn new techniques.
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January 2nd, 2021 - 3:17am
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