Fresh Parsley Made Easy
Parsley is so good for you, full of nutrients and with more iron than spinach, but once you wash it, it can be challenging to chop because it sticks to your knife and fingers and stains everything it touches bright green.
The solution is to have your parsley perfectly dry before you chop it. This is especially helpful when making a recipe like our Lentil Bulgur Salad which calls for a great deal of chopped fresh parsley. It took me a while to figure this out, but what a difference drying the leaves makes, and this also holds true if you’re chopping cilantro or any delicate green leafy herb.
So plan ahead, especially if your recipe calls for a significant amount of parsley. Wash the leaves well, spin or blot all moisture, then let the leaves air dry standing upright. Now chop, chop, chop.