Cilantro offers a distinguished flavor to any dish. The herb is common among Latin American dishes and certain Asian cuisines. The benefits of cilantro don’t end with its unique flavor, this bright green herb contains antioxidants and digestive-aiding enzymes, reports the Utah State Food Sense program. Before slicing, always soak your fresh cilantro thoroughly in a bowl of cold water to remove any dirt, repeat this cleaning process until the cilantro rinses clean.

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Dry the cilantro with paper towels. Wet herbs are difficult to cut and can eventually rust the cooking scissors. Pat the cilantro dry until no moisture droplets appear.

Hold the cilantro over the cutting board with your non-dominant hand and begin snipping off tiny pieces of the leaf with your scissors. Use clean, sharp scissors for fine, distinct pieces.

Continue snipping until you reach the end of the leaf. Do not cut the cilantro stem, which tastes bitter and has a tough texture.

Slide the chopped cilantro from your cutting board into a small cooking bowl or pot with your hands.


  • You can also cut the cilantro leaf over the pot or bowl directly.