Knife work
How to chiffonade herbs and greens
Cut basil, mint or leafy greens into thin ribbons.
Step by step
- Stack 6 to 10 leaves of the same size.
- Roll the stack up tightly from the long side like a cigar.
- Slice across the roll as thinly as you can with a sharp knife.
- Fluff the ribbons apart with your fingers.
How you know it's done
You have fine, loose ribbons with no bruised black edges.
Common mistakes
- A dull knife, which crushes and darkens the leaves.
- Cutting basil long before serving: it browns in about 30 minutes.
Simmerbee recipes that use it (0)
None of our recipes names it in the steps yet; it's here because it comes up in cooking all the time.
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I chiffonade?”