sections

How to Clean, Chop, and Store Parsley 

Adding fresh parsley to almost any dish gives food a bright, flavorful boost that the dried version of the herb just can’t provide. Follow the easy steps in this video for a fast, efficient way to prep parsley the next time you cook―and to store whatever you don’t use for maximum freshness.

What You Need:

parsley gathered with a rubber band, bowl of cold water, paper towels, chef's knife

Follow These Six Easy Steps:

  1. How To: Clean, Chop and Store Parsley Step 11“Dunk and swish” the parsley in water

    Dunk your parsley bunch in a bowl of cold water and swish it around; dirt will fall to the bottom of the bowl. For very sandy herbs, repeat with clean water until the bowl is clear.

  2. How To: Clean, Chop and Store Parsley Step 22Shake out the water

    Remove parsley from bowl and shake off excess water.

  3. How To: Clean, Chop and Store Parsley Step 33Pat dry with paper towels

    Pat parsley dry with paper towels. Set damp paper towels aside to use in storing parsley.

  4. How To: Clean, Chop and Store Parsley Step 44Shave the leaves from stems

    Grasping the base of the bunch, use a chef’s knife to shave leaves off stems at an angle, working away from your body. Only shave off as much parsley as you plan to use immediately.

    Tip: Leave the rubber band on to help keep the parsley together in a bunch

  5. How To: Clean, Chop and Store Parsley Step 55Chop or “slice” the parsley

    Remove thicker stems, gather leaves in a pile, and slice roughly. Don’t press the parsley leaves too hard; you may bruise them.

  6. How To: Clean, Chop and Store Parsley Step 66Rock the knife back and forth for a finer chop

    For a finer chop, use one hand to hold the tip of the knife on the cutting board while the other hand rocks the knife down and across the leaves; continue until parsley reaches your desired consistency.

    Tip: Don’t over-cut because it can bruise the parsley

    Tip: Use damp paper towels to wrap and uncut herbs and store in plastic bag; refrigerated, they’ll keep for 3 to 5 days.