How to Chiffonade Herbs
Master this French cooking technique with our step-by-step guide, then watch the how-to video.
How-To: Chiffonade Herbs
Learn to chiffonade delicate herbs, like basil and mint, that bruise easily if chopped. It may sound sophisticated, but it's easy to do.
Step 1: Wash and Dry
Chiffonade is the culinary term for thinly sliced herbs. It literally means "made of rags" in French. First, wash and dry your herbs, then pick off a few leaves and stack them.
Step 2: Roll Up the Basil
Next, roll the leaves up like a cigar from the side. Hold the rolled basil in one hand with your fingers tucked under.
Step 3: Start Slicing
Rest the knife against the flat part of your knuckles. Now, thinly slice the basil while walking your fingers backward.
Step 4: Maintain Contact With the Cutting Board
Keep the tip of your knife in contact with the board and make a continuous cutting motion going forward.
Step 5: A Great Garnish
Chiffonade makes a great garnish for soups and pastas. With a little practice, you'll be chiffonading in no time.