How To Wash And Cut Up Cilantro

You wash and cut up cilantro by first filling a bowl with cold water and swishing the stems and leaves around to loosen dirt.
 
Then you cut up cilantro by chopping off the tough bottom stems and separating the tender stems from the leaves.
 
If you’ve been wondering how to wash and cut up cilantro without bruising it or ending up with gritty leaves, this guide is for you.
 
In this post, we will take a closer look at how to wash and cut up cilantro properly, along with the best techniques for storing it so it stays fresh.
 
Let’s get your cilantro clean, chopped, and ready for tacos, salsa, and everything in between.
 

How to Wash and Cut Up Cilantro Step by Step

Learning how to wash and cut up cilantro properly comes down to a few simple steps.
 
Here’s how to wash and cut up cilantro the right way:
 

1. Pick and Discard Any Wilted Leaves

Before you wash and cut up cilantro, sort through the bunch and pull out any yellowed or slimy leaves.
 
Fresh cilantro should be bright green with firm stems, so toss anything that looks tired.
 
This step also removes any rubber bands or twist ties holding the bunch together.
 

2. Fill a Bowl With Cold Water and Swish

To wash and cut up cilantro, grab a large bowl and fill it with cold water.
 
Submerge the cilantro and gently swish the stems and leaves around with your hands.
 
Dirt and grit sink to the bottom of the bowl while the leaves float upward, which is exactly why this method works so well.
 

3. Rinse and Repeat Until the Water Stays Clear

Lift the cilantro out of the bowl instead of pouring everything through a strainer.
 
That way, the dirt at the bottom of the bowl won’t end up right back on your leaves.
 
Dump the dirty water and refill the bowl, then repeat until the water stays clear, which usually takes two or three rounds.
 

4. Dry the Cilantro Thoroughly

After you wash and cut up cilantro, drying matters more than most people think.
 
Shake off the excess water and lay the bunch on a clean kitchen towel or paper towels.
 
Roll it gently or spin it dry in a salad spinner, because wet cilantro turns slimy fast once you chop it.
 

5. Chop the Stems and Leaves

Now for the cutting part of how to wash and cut up cilantro.
 
Bunch the cilantro together and cut off the bottom inch or so of the stems, since those tough ends are woody and bitter.
 
The tender upper stems are totally fine to keep and chop, so don’t toss them unless you really dislike the texture.
 
Rock your knife back and forth through the leaves until you get the size you want, whether that’s a fine mince for salsa or a rough chop for garnishes.
 

Common Mistakes to Avoid When You Wash and Cut Up Cilantro

How you wash and cut up cilantro makes a big difference in how long it lasts and how good it tastes.
 
So try to steer clear of these common mistakes:
 

1. Chopping Cilantro While It’s Still Wet

When you cut up cilantro that’s soaking wet, the leaves bruise and clump together instead of chopping cleanly.
 
The flavor also fades faster because the cell walls break down when they’re waterlogged.
 
That’s why a quick pat dry or a spin in the salad spinner is worth the extra minute.
 

2. Tearing Instead of Chopping

Tearing cilantro leaves is fine for some dishes, but if you want an even texture, chopping works better.
 
A sharp knife glides through the leaves, while a dull one crushes them and turns the edges brown.
 
So sharpen your blade before you cut up cilantro for the best results.
 

3. Throwing Away the Stems

The stems are actually where a lot of the flavor lives, so they’re worth keeping.
 
When you wash and cut up cilantro, just chop the stems a little finer than the leaves.
 
They blend right into sauces, marinades, and soups without anyone noticing.
 

4. Skipping the Drying Step Before Storage

If you plan to store cilantro after you cut up cilantro washes it, moisture is the enemy.
 
Excess water speeds up decay, turning those bright leaves into a mushy mess within a day or two.
 
Dry it well, wrap it loosely in paper towels, and tuck it into an airtight container or bag in the fridge.
 

How to Store Cilantro After You Wash and Cut Up Cilantro

Once you wash and cut up cilantro, storage is what keeps it fresh for the week ahead.
 
For short-term storage, stand the stems in a glass of water, cover the leaves loosely with a plastic bag, and pop it in the fridge.
 
If you’ve already chopped it, line a container with a paper towel, add the cilantro, and seal it with a lid.
 
For longer storage, freeze chopped cilantro in ice cube trays with a splash of water or olive oil.
 
That way, you can drop a cube straight into a hot pan whenever a recipe calls for it.
 

So, How Do You Wash and Cut Up Cilantro?

You wash and cut up cilantro by swishing it in cold water, drying it thoroughly, and chopping the tender stems and leaves together.
 
It’s a simple process that takes just a few minutes, but it makes a huge difference in the flavor and texture of your final dish.
 
Now that you know how to wash and cut up cilantro, you can keep that fresh, bright flavor on hand all week long.
 
Whether it’s taco night, a batch of salsa, or a bowl of pho, your cilantro will be clean, crisp, and ready to go.