Kathy Maister's Start Cooking

Chopping Parsley

posted in Spices and Seasonings by Kathy Maister

Parsley makes everything next to it look really good! The two most popular types of parsley are curly and flat. The flat leaf is also known as Italian parsley and tends to have a bit stronger taste than the curly variety.

Flat Leaf and Curly Parsley

Parsley is sold by the bunch. When you buy it make sure it’s bright green and doesn’t look wilted.

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Curly Parsley, Cilantro, and Mint

Be sure not to confuse flat leaf parsley with cilantro. Cilantro has a very pungent aroma and flavor – most people either love it or hate it!

You can wash and store parsley the same way you wash and store lettuce.

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Many recipes call for chopped parsley.

I chop parsley either with a knife or a pair of kitchen shears.

If you are going to use a knife to chop parsley, hold the tip down with your non-dominant hand. (The dominant hand will obviously be holding the handle of the knife!)

Then, holding the tip in place, move your dominant hand up and down, working around the pile of parsley until it is cut to your liking. If you don’t hold the tip down, the parsley will go flying around the room!

Another way to chop parsley is by putting it in a bowl and with kitchen shears, start snipping. Kitchen shears are a great addition to any kitchen. They won’t rust the way regular (desk) scissors would if they got wet.

This is a fast and easy way to chop parsley. Keep snipping until the parsley is all chopped.

I put fresh chopped parsley on almost everything. I love how it looks and how it tastes!

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