Cilantro is a herb that is used extensively in many cuisines. Often called the Parsley of the East, it is the leafy part of coriander plant and is typically used as a garnish for a variety of Middle Eastern, Mexican, Indian, Chinese, Mediterranean and South American dishes. It has a sharp, citrusy taste and brings an added zest to the dishes it is used in. Cilantro is best used fresh, and tends to taste not-so-good when dried or frozen, though it is widely available in both dried and frozen form. Its earthy fragrance and fruity flavor come out best if it is chopped in a way that enables its flavors to be released fully. Have you ever thought of the proper process of chopping cilantro? Well, here is a step-by-step guide on how to chop cilantro properly.
Complexity Level: Basic
Time Required: 10 minutes
Resources Required:
- Fresh cilantro
- Chopping board and knife
Instructions:
1. Wash the cilantro well
Take a large bowl and fill it with water. If you have bought fresh whole cilantro with roots, and they have mud sticking to the roots, snip the roots off. Soak the cilantro in the bowl fully, place the bowl under running water and swirl the leaves around so that dirt or mud particles get removed with the water. Drain the water and repeat this process a few times till the leaves are free from any dirt under or between the leaves.
2. Sort the cilantro
Look for any discolored, yellow or blackened leaves. If you found any, just remove it. Bring the leaves together in a bunch by using your palm to encircle the leaves, with all the stems in one direction.
3. Chop the bunch in half
With your non-dominant hand, hold the cilantro bunch approximately halfway through and cut the entire bunch into half lengthwise with the knife in your dominant hand. (If you re right handed, the knife stays in your right hand and you hold the leaves with your left hand).
4. Chop finely
Take the two halves of your cilantro and turn one half over so that all the cut edges are together and you have both the halves firmly in the grasp of your non-dominant hand. Keep your grasping fingers bent a little inwards, and using them as a guide, cut the cilantro into fine pieces by using a rocking motion with your knife. Keep moving the cilantro bunch outwards by letting your grasping fingers âwalkâ down the length of the bunch.
5. Gather and chop again
Once you have chopped the entire length of the bunch, gather all the chopped cilantro into one heap and once again using your bent fingers as a guide, rock your knife over the heap till you have all the cilantro leaves and stem chopped evenly. Pour the chopped cilantro into a bowl and cover it with a moist napkin or cling film till you want to use it.
Frequently Asked Questions:
Should the stems of cilantro be used or should they be thrown away?
The stems actually have more concentrated amount of what makes cilantro so tasty, and they should be used to give your dish the extra zest that you want. If you are going to add cilantro to your dish and then cooking it further, they will get cooked and blend into the food. If you are using it as a raw garnish, you may want to chop the stems very fine to prevent a chunky feel in the mouth. Most people who like cilantro, however, will love the burst of flavor that a chunk of cilantro stem delivers while eating.
Quick Tips:
- Use a knife that has a wide non-serrated blade.
- Practice keeping the tip of the knife in contact with the chopping board and using a rocking motion to chop through the cilantro.
- Chopped cilantro can be frozen in an airtight ziploc bag for up to a week. Do not attempt to thaw them when you want to use them again, but add them straight into the dish from the freezer.
- You can store cilantro that has not been chopped, just by keeping them in a paper bag in the lower shelves of the refrigerator. They will stay for up to three days and you can use them by chopping them up and adding to your dish.
Things To Watch Out For:
- Do not try chopping herbs by using the side of the knife against the bent fingers of your non-dominant hand unless you are confident. You may want to practice this over and over again till you get the hang of it.
- Keep separate chopping boards for meat and poultry and for herbs and vegetables in order to prevent contamination and bacterial growth.
- Wash your chopping board immediately after use.
