You could mince your words, take mincing steps, or make mince-meat out of an opponent. But none of that will work on parsley—better use a mince cut.
Step 1: Wash parsley Begin by washing the parsley thoroughly and lightly drying.
TIP: The drier your parsley is, the less it will stick to the edges of your knife.
Step 2: Discard stems Pull off the individual leaves of parsley and discard the stems.
Step 3: Pile parsley Pile the parsley in the center of your cutting board.
Step 4: Pack pile Mound the pile of parsley, packing it into a tight bundle you can keep compressed with your non-knife-wielding hand.
Step 5: Grasp knife 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.
Step 6: Slice parsley 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.
Step 7: Move fingers 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.
Step 8: Scrape & chop 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.
Step 9: Continue process Continue gathering the parsley into a mound and chopping it until the parsley is reduced to small pieces.
TIP: For superfine parsley, position the knife parallel to your body, holding the top of the blade in your dominant hand, close to the handle, and placing the fingers of your non-dominant hand flat on the top blade, close to the tip. Use the same rocking motion to chop the parsley, moving across the mound away from your body.
Step 10: Place & cover If you're not using the parsley right away, place it in a bowl and cover it with a moistened paper towel.
FACT: The Ancient Romans often garnished with a sprig of parsley because they believed it could detect—and therefore prevent—food poisoning.