Cutting cilantro is simple and quickly boosts the flavor of many dishes. Follow a few straightforward steps to wash, trim, and chop cilantro so it’s ready to use in salsas, tacos, salads, and more.
How to cut cilantro
- Rinse the cilantro under cold water to remove dirt and grit, then gently pat it dry with paper towels or spin it in a salad spinner.
- Inspect the bunch and remove any leaves or stems that look brown, black, or slimy. These pieces should be discarded so they don’t affect the flavor or shelf life.
- Trim off the long, woody base stems. These are the thicker stems that usually make up the lower two-thirds of the bunch and have few or no leaves.
- Gather the leafy tops into a loose pile on your cutting board.
- Chop to your preferred consistency. Using a sharp chef’s knife, start at one side of the pile and use a gentle rocking motion to cut through the leaves and soft stems. Work from top to bottom and then crosswise to create evenly chopped pieces.
- If you notice any remaining long pieces of stem, remove them after your first pass and give the cilantro another quick chop.
The best tool for chopping cilantro is a sharp knife. A chef’s knife is ideal because its length and weight make rocking cuts smooth and efficient. A dull blade can bruise the leaves and make the herb less vibrant.
Do you include stems when chopping cilantro?
Generally, you remove the long, woody stems before chopping because they’re tougher and have less flavor. The thinner, tender upper stems — the ones attached to the leaves — are fine to chop and eat; they’re soft and blend well into recipes. If you spot a thicker stem while chopping, just pull it out and discard it.
What is the easiest way to chop cilantro?
Trim the base stems, bunch the leafy tops together, and use a sharp chef’s knife in a rocking motion to chop. Work across the pile, then turn and chop again until the cilantro reaches the size you want.
What size should you chop cilantro?
Adjust the chop size to your recipe. Leave cilantro a bit larger for pico de gallo or taco toppings so you still notice the leaf texture. For smoother sauces and salsas, chop more finely so the flavor integrates evenly.
How long does chopped cilantro stay good?
Properly stored in an airtight container, chopped cilantro typically stays fresh in the refrigerator for up to a week. To maximize freshness, remove excess moisture before storing and keep the container sealed.
How to store cut cilantro
Place chopped cilantro in a clean, airtight container and refrigerate. Line the container with a dry paper towel to absorb excess moisture if needed. Use within about a week for best flavor and texture.
Can you chop cilantro in a blender or food processor?
Yes. When making salsas, dressings, or sauces, it’s common to add cilantro directly to a blender or food processor along with other ingredients. If you only want to chop cilantro, a small food processor works well because it doesn’t require liquid and gives you control over how finely the herb is chopped.
How to store cilantro that hasn’t been cut
To keep whole cilantro bunches fresh, trim about 1/4 inch from the stem ends, place the bunch upright in a jar or glass with about an inch or two of water, and refrigerate. Change the water every few days. This method helps the stems stay hydrated and extends freshness.
Is coriander the same as cilantro?
In the United States, “cilantro” refers to the plant’s fresh leaves and stems, while “coriander” usually means the dried seeds. In other parts of the world, the leaves are also called coriander and the seeds are called coriander seeds. The two are different parts of the same plant and used differently in cooking.
Tips: Always use a sharp knife and avoid overworking the leaves to keep the cilantro bright and flavorful. If you need a very fine texture, finish with a quick pulse in a small food processor. Store leftover cilantro in an airtight container and check for any slimy pieces before using.
