How to Chop Parsley: 3 Ways to Use Chopped Parsley

Parsley (Petroselinum crispum) is a fresh herb and member of the Apiaceae family of flowering plants. Frequently used as a garnish, parsley originated in the Mediterranean region. Sometimes mistaken for cilantro, parsley has a bright, herbaceous, and slightly bitter taste that serves as a contrast to emphasize the other flavors in a dish, similar to lemon zest.

There are two main types of parsley: Italian flat-leaf parsley and French curly leaf parsley. Fresh parsley leaves are rich in calcium, potassium, vitamin A, and vitamin C. Buy a bunch of parsley from the grocery store when your recipe calls for a green garnish or fresh herb flavor.

Chopping parsley is easy if you have a couple of basic tools including a sharp knife and cutting board. Polish your knife skills and chop a parsley bunch with these six steps.

1. 1. Gather your tools. Pick out a sharp knife—preferably a chef’s knife—and a sturdy wooden cutting board. You’ll also need a bowl and a few paper towels.
2. 2. Wash the parsley. Fill your bowl with cold water and place the parsley in the bowl. Swish the parsley a few times in the water and then lift it out of the bowl. Be sure not to use warm or hot water, which can make parsley limp rather than crisp.
3. 3. Dry the parsley. Use a salad spinner to dry your parsley, or pat the parsley dry with a paper towel.
4. 4. Remove the leaves from the parsley stems. Use your hands to pluck the parsley leaves off the stems. Place the clean parsley leaves on a cutting board. Save the stems to use in a future vegetable stock recipe or toss them in your compost bin.
5. 5. Cut the parsley leaves. Gather the parsley leaves in a pile on the cutting board. Use your chef’s knife to slice through the mound of parsley leaves in a rocking motion. Keep moving the knife back and forth until the parsley is finely cut. Alternatively, use your food processor to mince the parsley and make it ultra-fine.
6. 6. Store parsley in the refrigerator or freezer. Your cut parsley will remain fresh for a few days in a covered bowl in the refrigerator. Use the damp paper towel that you dried the parsley with as a cover for the bowl. The paper towel will help retain moisture in the parsley for between three and five days. For long-term storage, place the chopped parsley in a plastic bag and seal it tightly. Store your fresh parsley in the freezer for up to one year.

Try these three creative cooking tips for using chopped parsley.

1. 1. Sprinkle parsley on soups as a garnish. Parsley makes an attractive and refreshing garnish for creamy soups like New England clam chowder. Parsley also offers a color pop on green soups like cream of celery soup and split pea soup.
2. 2. Mix chopped parsley into a pesto sauce. Create a twist on Italian basil pesto sauce and use parsley as the main herb. Blend parsley in a food processor, then mix in olive oil, pine nuts, garlic, parmesan cheese, and salt. Top your favorite pasta with the parsley pesto sauce.
3. 3. Make a tabbouleh salad. Chopped parsley is the base ingredient for tabbouleh salad. Toss parsley with chopped tomatoes, onions, and bulgur wheat. Then dress the tabbouleh salad with olive oil, fresh lemon juice, and a dash of salt. This easy salad has a total prep time of just fifteen minutes.

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