How to Chop Parsley Like a Real Chef - Mincing Parsley

Learn how to chop parsley fast like a real chef. Parsley used to be a gross-looking garnish on the side of your plate. Now, we think of it as one of the best. learn how to mince parsley.
Put herbs to work in your cooking. It adds a bright but relatively neutral herbal flavor to almost any dish and it is rich in iron.
• To chop parsley use a large cutting knife
• Gather the washed parsley leaves into a tight ball and hold them with one hand on the cutting board
• Using a large cutting knife, slice across the parsley, bringing the knife down and forward or down and backward while sliding it along the mid-section of the fingers of the other hand
• Then, holding the handle firmly in one hand, rest the fingers of the other hand on top of the blade (this hand does not apply much pressure on the blade, but rather directs it), bring the front of the blade down first, then back
• Repeat in a staccato up and down motion until the parsley is finely chopped
• Draw the pieces together in a heap as you go along. The speed at which the fingers move back determines how finely the parsley is chopped.
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[@ever6]

love the accent man a true chef and nice demo

[@gemmaniye9035]

I didn't know you had to tear them apart and line them up evenly. No wonder it didn't come out right before. Very helpful, thank you!

[@zachd6537]

What a wonderful French accent! "Wat-air" I love it, and got extremely excited to learn how to properly cut parsley. Thank you!

[@jwnyc3]

This chef is making my cooking life so much better.

[@TouchingTheButt]

I need sharper knives

[@fistmeetsurface]

Bring them to a professional sharpening business. Its only a dollar per inch of a knife, so you can do one knife at a time on a budget

[@Davelever366]

Reading this 6 years later and wondering if you treated yourself to a good knife set?

[@TouchingTheButt]

@@Davelever366 I did not but i learned to sharpen my bad ones a bit better

[@feedme_flyme]

Great demo! Thank you for sharing. Wish I had seen this sooner. I always struggle with this. Can't wait to try this technique.

[@joycelawrence1396]

The stem removal was brilliant! And I like the idea of using the stems later for stock.

[@joycelawrence1396]

Great presentation. Just what I was looking for. Going to try it right now. Thank you.

[@clinthuff9868]

Thank you for showing me how to release the flavor and aroma on to the cutting board and turning it in a bright bland flavorless neutral herbal flavor

[@trinalogan140]

Thank you chef. I appreciate this demonstration.

[@chantarawtf2189]

cooking with parsley for the first time, this is very helpful, thank you 😊

[@handyandydmv]

Thanks for this video, you’d be surprised to
Know how some people need a video to show how to “just” chop parsley, helped me out a lot and now I feel like chef Ramsey after cutting my parsley after watching this video LOL thanks !

[@angelinaorona]

You make that look so easy!! Thanks!

[@YaboiFoon]

Thank you chef!

[@lowtidehiker]

wonderful instructionals. thank you for taking the time.

[@z00k]

Absolutely fantastic video.

[@rabbitherochlo]

Holy shit this helped me so much 😭

[@veronicamontero25]

Same her ,I dint know i was chopping the right way lool

[@kelvintumtum901]

thank you chef! - Chef K

[@Night-88o]

Thanks for this video!Now I can be Gordon Parsley!

[@CammieWei]

thank you! this is helpful. :)

[@tmstmstms]

Wow, perfect!

[@cahoonm]

So glad i found this "how to" on parsley. Thank you!

[@online-culinary-school]

You are so welcome!

[@hildabagah9504]

Very helpful, thank you

[@dylanmorrison8543]

Someone had a subtle amount of fun creating the subtitles.

[@online-culinary-school]

Over 200 videos in 4 languages!

[@swan1869]

I have to make a dinner for my family and the recipe calls for minced parsley and this is surely helpfully!

[@fistmeetsurface]

This is why I always watch a video first. I almost stained my chopping block

[@aemiliadelroba4022]

I needed this .

[@imabeapirate]

merci!

[@NamaSika]

superb!!!

[@Ixapter]

Thanks for this. I'm going to be chopping parsley for the first time.

[@marcelg423]

Great video

[@NickSinghSG]

Wonderful! Thank you.

[@cjb8010]

Excellent post. I also just leaned I need a sharper knife.

[@Unknown-ne6bp]

Thank you very much , this so sooo helpful

[@1701patrick]

Thank you so much. My first video. Will watch and subscribe.

[@deeproy7292]

thank you

[@winterstar573]

Yasssss gonna get me some

[@jaytowers7598]

thanks bro!

[@vernonthomas8752]

Excellent job

[@online-culinary-school]

Thank you! Cheers!

[@brandihannah]

Merci beaucoup!

[@Kimberley_Black_White_TV]

Thank you kind sir!

[@dave_in_florida]

thank you, now i learn😀

[@online-culinary-school]

You're welcome 😊

[@sakshi4945]

Thank you sir

[@Daniel-wy5uy]

Merci
Great

[@erink2213]

Finally! An easier way of doing this! I was today years old! Lol

[@patricia7606]

Learned something! Cool chef n his accents all fancy ain’t it...

[@frk040]

Good video - your knife skills are excellent

[@momssidedish]

Good good..👌👌👌

[@stubert94]

Thanks, I sometimes find myself mashing it up and making it mushy.

[@mickmeadows]

Makes me want to go France! A very luxurious, high quality country!

[@jwnyc3]

The only trouble with visiting France, which I've done many, many times, is that I always feel like a moron when I come home. Life is better there. No question about it.

[@mrsvictor9914]

But of course you are perfect! 😎👑👏

[@joesobhy5258]

can you do this with flat side sankotu please?

[@ger128]

This is f***ing amazing

[@jimw8615]

Good video

[@online-culinary-school]

Thanks for the visit

[@blackyodaprime]

I believe you because of your accent.😁

[@WarEagleTimeMachine]

I guess my family has gotten used to eating parsley stems...well, at least I will know what i'm doing going forward.

[@b.m7640]

question, how do i know i have 1/4 bunch parsley before cutting? not the best with numbers and math

[@darrenflynn1564]

What knife are u using?

[@kylefenrick293]

Also include a small forward motion with the chips, as to not bruise the herb

[@SubdolphinX]

I will make better tabouli now. Thank you for this video!

[@antoniosadorra4961]

difference between italian parsley & regular?

[@leahbayah98]

very concise demo! i appreciated the stem removal method the most. at my school we're taught to pick the leaves individually from the stem, which is effective but time consuming. this method seems a lot quicker once it's mastered. only thing though, that rough dragging of the blade on the board at the end...oh man i cringed so hard.

[@DfromBoston]

Viva Le France!

[@markwilson6148]

A very good source of i-ron

[@bisdakpinoy3428]

Can i eat the parsley stem?

[@KomakoSemonovich]

Shake it
Me: *slams the entire stems to sink repeatedly*

[@ameneheydani3536]

😍

[@LikelyLeikin]

i tried this and cut my arm off at the elbow

[@jarredgillespie7208]

I'm trying to learn but I think I might have to watch it 100 more times 🤦‍♂️

[@theMightyWhytey]

Thank you! My hillbilly self would have left some stem on there.

[@nolitetebastardescarborund9761]

I grow my own parsley in a pot & wouldn't think of discarding stems. I LOOOOVE stems! Finely chopped, they're flavorful & SOOOOOO juicy!

[@rgwak]

Not sure if I did this correctly. Got to the chopping part and then the kitchen erupted in fire and once the fire patrol put it out, my parsley was still un chopped.

[@JessicaFisher80]

Love the video your method is great but my dumb ass just cut tf out of my finger and probably need stitches now cause I've drank half a bottle of wine.... so.... theres that

[@sarahemily1914]

Did you need stitches? I'm curious

[@kog7519]

Why not to use the branches?

[@kylefenrick293]

Because as a garnish, the stems are hard, and not a desirable texture, for many delicate dishes.
Basically, it just degrades the look of a dish.

[@sanaali1356]

Is it coriander??

[@sanaali1356]

Chef Eric Arrouzé I didn't know difference between them

[@christianbrady8120]

Eric Arrouzé Mexican and Spanish cuisine as well

[@AshleyRoseJune]

Lol thought it said how to chop parsley like a real PERSON 🤦‍♀️🤦‍♀️

[@krispr1me]

Basically

[@AustinMichael]

only thing I would recommend against is raking your knife edge against a cutting board. It does the edge no favors and can be easily done by flipping the knife over quickly.

[@organicgardenmamavictoriab2768]

I don't have that kind of knife. what do you call that kind of knife?

[@GyariSan1]

Goddamn I've been chopping it with the stems all along lol.

[@kellymeck9094]

Like, I knew I wasn’t doing it perfectly, but I didn’t know I was doing it like an idiot.

[@AngelMartinez-lm9vm]

Idk why ppl say its hard to cut things im 17 years old n js started workin in the kitchen 6 months ago my cuts are the finest you will ever see in a youngin im not cocky js seen the cuts of a so called chef n mines are 10x better onion, chives, green onion, mushrooms, cilantro, peppers you name it ill cut anything you want as thin ass possibly

[@francispain3453]

Isnt it cilantro?

[@richardmarisa1600]

I like it

[@jhoc2x2]

What are the health benefits eating parsley?

[@online-culinary-school]

Good source of iron.

[@jhoc2x2]

@@online-culinary-school omg. I appreciate the response! Thank you!

[@nolitetebastardescarborund9761]

@@online-culinary-school But I, unfortunately, suffer from iron overload & mustn't eat (too much?) parsley… :(

[@Matthew-cw3gn]

I'm coming back to this video for like the 10th time about to give up on ever buying parsley again. You can't buy bunches smaller than 100 stalks, this shit NEVER gets dry, and this guy's method (despite being by far the best vid on RUclips) just simply doesn't work.

[@ongodfreemessi8510]

this what the uN gonna do to uN Parsley

[@nickstoli]

I try to exactly mimic him and each time half the parsley winds up off the cutting board. Sigh.

[@slikshot6]

I think its a matter of knife sharpness, I have the same problem and what you notice is that your dull knife is crushing the parsley (leaving that green all over the cutting board) instead of slicing through it..

[@Michael5029]

I have the same problem. Use a curved knife edge like he has, and make sure the knife is sharp

[@jenniferjanssen9876]

Great manicure!!!!

[@DJSTOEK]

😳👽😷

[@online-culinary-school]

😳

[@asajosefwashbrook8890]

Reason of dislike:
The final rocking motion extracts the juices (flavour) from the herb.
That is why the board gets stained.

[@asajosefwashbrook8890]

You still managed to stain the board with a sharp knife 🤦🏻‍♂️

[@estherkim6738]

Asa Josef washbrook sharp knifes have less bruising and therefor less stain

[@sebs178]

i HATE COOKING SO MUCH

[@online-culinary-school]

Then don’t 😀

[@sebs178]

@@online-culinary-school i have to for my family but thank you for the video it helped a lot

[@BulkinKI2L]

Wrong..choping it like that kills the most aroma..you are not supposed to see any green colour

[@online-culinary-school]

BS