Here is how to chop parsley, which is a labor of love when making tabbouleh salad! But so worth taking a moment to get the chopping down with these simple tips.
Wash and thoroughly dry the parsley by dunking the whole bunch in a large bowl of water several times, replacing with clean fresh water each time.
Pluck the parsley leaves from the stems. Pinch all the way up against the leaves where they meet the stems. The stems can be used for making any kind of stock or broth.
Chop the parsley on a cutting board by making a big pile of leaves that are dry and have no water droplets in them. Rough chop over the whole pile, then gather the parsley into a mound. Keep chopping over the pile back and forth until you have a fine chop. Keep gathering the parsley into a mound as you go.
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Notes
Storage
Store fresh parsley in the refrigerator after you wash and dry it. Wrap your bunch of parsley loosely in clean, dry paper towels and place in a zip top bag in the refrigerator. To store chopped parsley, keep it in an airtight container such as a zip top baggie.