Chiffonade
Rolling leafy herbs or greens tightly and slicing crosswise into thin ribbons. The most elegant cut for delicate herbs — avoids bruising and creates beautiful presentation.
When to Use This Technique
- Fresh basil for pasta and pizza
- Mint for salads and drinks
- Sage and sorrel garnishes
- Lettuce and radicchio salads
Step-by-Step Instructions
Stack leaves largest to smallest, facing same direction
Tip
Remove stems from basil and mint first
Roll leaves tightly into cigar shape from stem to tip
Tip
Tighter roll = thinner, cleaner ribbons
Slice crosswise with sharp knife in smooth, single strokes
Tip
Sharp knife prevents bruising and blackening of herbs. Never rock or saw the knife.
Common Mistake
Blunt knife crushes and bruises herbs, causing rapid blackening
Don't chop or go back over — ribbons should be cut clean in one pass each time
Tip
Unfurl ribbons and use immediately for freshest flavor and color
Equipment Needed
- Sharp chef's knife
- Cutting board
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
2-5 minutes
Category
Knife Skills