Grab another bunch. Really. You might ruin a little, and that’s okay. Cooking is about doing, not perfecting.
Chop it once. Taste it. Chop it again. Lick your fingers (please wash your hands first). Does it taste bright? Good. You’re on the right track.
Store any leftovers in a damp paper towel, inside a bag, in the fridge. It will last a few more days. Or just eat it all immediately like a feral goblin. I won’t tell.
The Final Word
Cutting cilantro isn’t brain surgery. It’s a joyful, messy act. It’s the scent of fresh tacos and the promise of a good meal.
So, grab your knife. Rock it gently. And congratulate yourself for being the person who actually knows how to handle this fussy little herb. You’re a hero in the kitchen. Now go build that bowl of guacamole.
