What is how to cut cilantro?

Cutting Cilantro: A Quick Guide

Here's how to cut cilantro for optimal flavor and appearance:

1. Rinsing and Drying: Before you start, thoroughly rinse your cilantro under cool water to remove any dirt or debris. Use a salad spinner or gently pat it dry with paper towels. This prevents the herbs from becoming soggy.

2. Gathering: Gather the cilantro into a bunch, holding the stems together firmly. It is important to note, how tightly you hold the cilantro stems might effect how well the cutting process go.

3. Trimming the Roots: Using a sharp knife or kitchen shears, trim off the bottom of the stems where the roots were attached. These are often tough and less flavorful. Discard the cilantro root.

4. Chopping (Two Methods):

   • Method 1: Bunch and Chop: Hold the bunch firmly and, using a rocking motion with your knife, chop the cilantro into your desired size. Start at one end and work your way down, rotating the bunch as needed for even chopping.
   • Method 2: Leaf Removal & Chop: Pluck the leaves from the stems if you prefer only the leaves. Stack a few leaves at a time and then chop them into your desired size. Stems are generally edible, but leaves tend to be more tender and flavorful.

5. Chop Size: The ideal chop size depends on your preference and the dish you're preparing. For garnish, a coarser chop is fine. For incorporating into sauces or dips, a finer chop is recommended. Some chefs recommend chopping cilantro leaves very small.

6. Avoid Bruising: To prevent bruising and loss of flavor, use a sharp knife and avoid over-chopping. The lesser you chop, the more flavor cilantro leaves will have.

7. Storage: If you're not using the cilantro immediately, store the chopped cilantro in an airtight container in the refrigerator. You can also wrap it in a damp paper towel before storing it in a container or bag.