How To Mince Cut Parsley

Pull off the individual leaves of parsley and discard the stems.

Pile the parsley in the center of your cutting board.

Mound the pile of parsley, packing it into a tight bundle you can keep compressed with your non-knife-wielding hand.

Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.

With the fingers of your non-knife-wielding hand lined up on the parsley perpendicular to the blade, place the point of the knife on the board and use a steady rocking motion to slice—not saw—back and forth through the mound with the full length of the blade.

Move your fingers, still perpendicular to the blade, away from the knife as it advances across the parsley, gently keeping it in place as best you can.

When you reach the end of the parsley, use the blade to gently scrape it back into a mound, and then chop it again in the same way.

Continue gathering the parsley into a mound and chopping it until the parsley is reduced to small pieces.

If you’re not using the parsley right away, place it in a bowl and cover it with a moistened paper towel.