How to Prepare Cilantro

 

There’s no substitute for the fresh flavor of just-picked herbs, but the frustration of getting the grit out of, say, cilantro can make you skip them altogether. Don’t reach for the dry stuff yet, though: Follow the steps in this video for a fast, efficient prep and chop.

What You Need

  • cutting board
    chef's knife
    cilantro bunch
    large bowl of cool water
    paper towels
    plastic bag
Follow These Six Easy Steps
  1. “Dunk and swish” the cilantro in water

    Before chopping, dunk and swish cilantro in the water bowl, holding it by the stems. For very muddy herbs, change water and repeat this step until it’s mostly clear.

  2. Shake off the excess water

    Shake cilantro well to remove the excess water.

  3. Pat dry with paper towels

    Using paper towels, pat cilantro dry. Set paper towels aside for later.

  4. Start slicing through the stems

    Begin slicing through stems with your chef’s knife. Slice off only as much as you need; the unused portion will last longer uncut.

  5. Rock the knife back and forth for a finer chop

    Holding your knife’s tip steady on the board while you rock the blade back and forth, finely chop cilantro. Take care not to over-chop, or cilantro will turn black.

  6. Store any unused herbs

    Wrap unused cilantro in damp paper towels used in Step 3, and place inside a resealable plastic bag. Your herbs will last three to five days in the refrigerator, as long as you keep the paper towel slightly damp.

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