How Do You Cut Up Cilantro

You cut up cilantro by first washing and drying the bunch thoroughly.
 
Then you separate the leaves from the stems and chop them with a sharp knife until they’re the size you need.
 
It’s a simple job, but there are a few tricks that make a big difference in how your cilantro turns out.
 
If you’ve ever wondered how to cut up cilantro without bruising it or turning it into a mushy green paste, you’re in the right place.
 
In this post, we’ll walk through exactly how to cut up cilantro, the best way to prepare it before chopping, and the mistakes that ruin its fresh flavor.
 
Let’s dig in.
 

How Do You Cut Up Cilantro?

When you cut up cilantro, the goal is to keep the leaves intact and your knife sharp so the herb stays fresh and fragrant.
 
Here’s the step-by-step process for how to cut cilantro properly.
 

1. Wash and Dry the Cilantro

Before you cut up cilantro, give it a good rinse under cool running water.
 
Fill a bowl with cold water and swish the bunch around to loosen any dirt or grit hiding in the leaves.
 
Then lift the cilantro out and pat it dry with a clean kitchen towel or a few paper towels.
 
Drying matters more than people think when you cut up cilantro.
 
Wet leaves cling together and bruise easily, which turns them dark and slimy.
 

2. Separate the Leaves From the Stems

The stems of cilantro are edible and full of flavor, so you don’t have to toss them.
 
That said, the tender upper stems are best for chopping, while the thick bottom stems are tougher and more fibrous.
 
If you plan to cut up cilantro for a garnish, pluck the leaves off and leave the stems behind.
 
If you’re making a sauce, salsa, or curry, you can cut up cilantro stems right along with the leaves.
 

3. Gather the Cilantro Into a Tight Pile

Once your cilantro is dry, gather the leaves into a tight pile on your cutting board.
 
The tighter the pile, the easier it is to cut up cilantro into even pieces.
 
You can also roll the leaves into a loose bundle, almost like a cigar, before you start chopping.
 
This keeps everything in place so your knife does the work instead of chasing stray leaves around the board.
 

4. Use a Sharp Knife and Rock It Gently

A sharp knife is the single most important tool when you cut up cilantro.
 
A dull blade crushes the leaves instead of slicing them, and that’s what causes that sad, wilted look.
 
Use a chef’s knife and rock it back and forth through the pile in a gentle motion.
 
Don’t saw aggressively or press down hard when you cut up cilantro.
 
A light, steady rocking motion gives you clean cuts and keeps the herb looking bright green.
 

5. Stop Before You Over-Chop

The biggest mistake people make when they cut up cilantro is going too far.
 
A few passes with the knife is all you need to cut up cilantro for most recipes.
 
If you keep chopping and chopping, the leaves release moisture, oxidize, and turn into a paste.
 
So when you cut up cilantro, aim for pieces about a quarter-inch wide and then stop.
 

Tips for Cutting Up Cilantro Like a Pro

Knowing how to cut up cilantro is one thing, but a few extra tips make the job even easier.
 
Here’s what to keep in mind the next time you cut up cilantro in your kitchen.
 

1. Use the Right Cutting Board

A clean, dry cutting board keeps your cilantro from picking up other flavors.
 
Wood or plastic both work fine, but make sure it’s not still damp from washing.
 
When you cut up cilantro on a wet board, the leaves stick and tear instead of slicing cleanly.
 

2. Chill the Cilantro First

Cold cilantro holds its shape better when you cut up cilantro for garnish.
 
Pop the bunch in the fridge for ten or fifteen minutes before chopping.
 
The leaves firm up slightly, which helps them slice cleanly instead of wilting under the blade.
 

3. Cut Up Cilantro Right Before You Need It

Freshly cut cilantro loses its punch fast.
 
So the best time to cut up cilantro is right before you serve your dish.
 
If you have to prep ahead, cut up cilantro and store it in a paper towel-lined container in the fridge for a day at most.
 

4. Skip the Food Processor

A food processor or blender will pulverize cilantro in seconds.
 
If you want to cut up cilantro for a garnish or a fresh salad, stick with a knife.
 
Blades chop too finely and leave you with a wet, dark green mush instead of bright, fragrant leaves.
 

5. Freeze What You Don’t Use

Got more cilantro than you can use?
 
You can still cut up cilantro and freeze it for later.
 
Chop the leaves, pack them into an ice cube tray with a little water or oil, and freeze.
 
That way you can cut up cilantro once and have fresh-tasting portions ready whenever a recipe calls for it.
 

Common Mistakes to Avoid When You Cut Up Cilantro

Even seasoned cooks slip up when they cut up cilantro, so here are the pitfalls to dodge.
 

1. Chopping Wet Leaves

Wet cilantro bruises and clumps together when you cut up cilantro.
 
Always dry the leaves first, even if it adds a minute to your prep.
 

2. Using a Dull Knife

A dull knife tears and crushes the leaves every time you cut up cilantro.
 
Give your blade a quick hone before you start, and you’ll notice the difference instantly.
 

3. Chopping Too Fine

When you cut up cilantro too finely, it turns bitter and loses that bright, citrusy flavor.
 
Medium chop is the sweet spot for most recipes.
 

So, How Do You Cut Up Cilantro?

You cut up cilantro by washing and drying the leaves, gathering them into a tight pile, and rocking a sharp knife through them with a light touch.
 
Stop before the leaves turn to paste, and use what you cut up cilantro for right away.
 
With these steps, you’ll know exactly how to cut up cilantro for tacos, salsas, curries, and everything in between.
 
Now grab that bunch and give it a try.