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How to Wash and Chop Herbs

Learn the basics of washing and chopping herbs by flipping through this guide, then watch our how-to video.
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How-To: Wash and Chop Herbs

Add color and kick to your recipes with leafy herbs, like cilantro and parsley.

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Give Them a Spin

To wash and prep herbs, get out your salad spinner and follow our easy steps.

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Shave Off the Leaves

With herbs, you usually want the leaves and can discard the stems. So first, shave the leaves off a parsley bunch and drop them into some cold water.

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Swirl It

Swirl the herbs to remove dirt. Dirt settles to the bottom of the bowl. If there's a lot, repeat this step with new water.

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Dry the Herbs

Next, hit the spin cycle. If you don't have a salad spinner, just pat the herbs dry with a clean towel. Now you're ready to chop.

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Using a Mezzaluna

If you have a mezzaluna, this is the time to use it, or you can also just use a knife. For the mezzaluna, hold each of the handles and rock back and forth.

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Rough Chop

Rough-chopped herbs are perfect for salads and marinades. You should still see the shape of the leaves at this stage.

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Medium Chop

Put one hand on the top of the knife and move it along the herbs for a medium chop. Use the heel of the knife to gather your herbs. A medium cut is perfect for pastas, potatoes, rice and vegetables.

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Fine Chop

A fine chop is more of the same. Continue moving your knife along the herbs to chop into even smaller pieces. You're looking for a uniform consistency that's perfect for dressings or garnish.

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