If you’re curious about how to chop cilantro, you’ve come to the right place. Cilantro is known as “coriander leaves” or “dhani” or the parsley of the east. In Mexico, it’s very popular, is used in a variety of dishes and is sometimes referred to “Mexican parsley”.
If you like the taste of cilantro, it can be a beautiful way to add a professional appearance as well as a fresh, robust flavor to any dish. Some people don’t like the taste of it at all. And if that’s the case for you, don’t sweat it. There are plenty of other herbs out there to choose from that offer delicious flavor.
1. To prepare cilantro, wash the leaves in cool water and pat them dry with a paper towel.
2. Hold the stems together in a bouquet with all of the leaves at the top and all of the stems at the bottom. Lay them at an angle so that the leaves are against the cutting board.
3. Run your knife down the side of the bouquet to slice away the leaves. If you happen to slice some of the tender stems away too, that is okay. In face for some dishes such as salsas, curries and longer cooking dishes, the bolder and more concentrated flavor that comes from the stems is actually preferred.
4. Now just run you knife back and forth along the pile of leaves, chopping them as coarsely as you prefer. The closer to the end of the cooking you plan to add the cilantro, the smaller you’ll want to chop it.
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