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 Steps
- “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.
- Shake out the water
Remove parsley from bowl and shake off excess water.
- Pat dry with paper towels
Pat parsley dry with paper towels. Set damp paper towels aside to use in storing parsley.
- Shave 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
- Chop 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.
- Rock 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.