How to Chop Parsley

5 from 230 votes

Follow my step-by-step method to chop parsley quickly for salads and many recipes. Learning the best way to cut parsley is a great knife skill

Course Ingredient

Cuisine American

Prep Time 2

Total Time 2

Servings servings

Calories 3kcal

Author Yumna Jawad

Equipment

Ingredients

1 bunch parsley

Instructions

Place the parsley in a colander and wash with cold water for a few minutes to loosen and remove any dirt. Dry on paper towels or in a salad spinner.
Decide how much parsley you want to use and store the remainder in a mason jar filled with water. You want to place the parsley stems down into the water and cover with a clear plastic bag. You can place a rubber band around the bag to keep the bag in place. Store in the refrigerator for up to 2 weeks.
For the remaining parsley you’ll use in your recipe, line up the parsley bunch together and use a sharp knife to cut off where the stems start to look thicker and larger.
Keeping the tip of the knife on the cutting board, with your palm on the top of the front of the knife and the other on the handle, begin chopping the parsley with fast up and down motion.
Continue until the parsley is well chopped, store in a lidded container with a damp paper towel underneath, and use within 5 days.

Notes

Storage: Store chopped parsley in the freezer for up to 3 months. For whole parsley that has not been chopped, try one of these two storage methods:

Storage Method 1: Place like a bunch of flowers in a glass jar covered by a plastic or silicon bag. You can trim the bottom of the sticks and be sure to change out the water every 3-5 days.
Storage Method 2: Roll the parsley in a clean, damp (not wet!) paper towel, then roll the whole bundle into a plastic or silicon bag.

Photo Credit: Erin Jensen

Nutrition