How to Cut Cilantro, Whether You Need a Little or a Lot

Cilantro is as divisive as a herb can be, but we are big fans. Its flavor is bold, fresh, and slightly sweet. In short, cilantro is 100 percent unique. If use it in savory recipes, it's important to know how to cut cilantro quickly and effectively. You’ll notice that most recipes call for cilantro leaves, but the stems are edible as well. In fact, the cilantro stems often have an even more fresh and intense flavor than the leaves. 

It's a staple in countless cuisines, cilantro is used in Indian, Latin American, and many Asian cultures to name just a few. So whether you're using cilantro as a fresh garnish or cooking something where it's the main ingredient, follow these steps and perfect your slicing techniques (leaves and stems included).

How to Wash Cilantro

Before doing anything else, be sure to wash and dry the herbs properly. The leaves can hold onto a lot of grit and dirt from the ground, so be sure to give them a good rinse before you proceed. 

We recommend washing the cilantro in a salad spinner. Give the bunch a dunk in cool water to agitate the leaves and remove the dirt. From there, drain them and send them for a whirl in the spinner.

Tools for Cutting

• Cutting board: First things first—make sure to secure the cutting board you're working on. A slippery cutting board can be dangerous. Securing it will also make it easier to work on. You can place a few layers of damp paper towels under the board or secure it with a non-slip mat if you have one. 
• Sharp chef's knife: The only other tool you need is a sharp knife. A chef's knife is best—you can use the large blade to cut through a lot of cilantro at once.

Cilantro Leaves and Stems

Start by deciding whether you need to separate the cilantro leaves from the stems—it will vary depending on the recipe you're making. If you’re using the cilantro as garnish, you will likely only want to use the leaves. For other recipes, from guacamole and tacos to herbaceous sauces and compound butter, it's likely that you can use both the leaves and stems if you prefer. It's all about your personal preference.

How to Strip Leaves From Stems

There are two main ways to remove the cilantro leaves from the stems:

1. As a bunch: If you're planning to use a good amount of cilantro in your recipe, it's more efficient to work with the entire bunch at one time. Gather all the cilantro sprigs into a bunch and hold them together by the stem-end with your non-dominant hand. Take the knife in your dominant hand and hold it at a 45-degree angle. Starting where the leaves start to sprout from the stems, gently move the knife's blade back and forth to shave off the leaves, rotating the cilantro bunch as you go. 
2. Individually: If you only need a few tablespoons of cilantro, you can simply pluck the leaves from the stems one at a time.

How to Cut Cilantro

Chopping cilantro is pretty straightforward if you use one of these methods:

Fine Dice

This method can be used for leaves, and it's the one that we almost always recommend for stems. Bundle a handful of cilantro leaves together and run the knife once through. Rotate the knife and chop in the other direction. Continue this process until the cilantro is chopped as finely as you want. 

To dice cilantro stems, line up the stems and slice as thinly as possible.

Rough Chop

A rough chop is ideal for topping dishes like enchiladas and tortilla soup. Run the knife through the leaves like you would for the dicing but stop chopping when the majority of the bits of cilantro are around ¼-inch.

Torn

If you like garnishing dishes with whole cilantro leaves but find yourself with ones on the large side, you can break them down by hand. Simply tear the leaves into more manageable pieces and proceed.

Can You Chop Cilantro Ahead of Time?

Yes! Cilantro can be chopped and stored in the refrigerator for about two days. Transfer the chopped herbs to an airtight container or resealable plastic bag and drape a damp paper towel over the top before sealing.