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.
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