What is a chiffonade?
A chiffonade is a knife cut that turns leafy herbs or greens into thin, silky ribbons by stacking, rolling, and slicing them crosswise.
Why it works
Delicate herbs like basil bruise easily, and the damaged cells release enzymes that turn leaves dark. Rolling leaves tightly and slicing in one clean pass with a sharp knife keeps the cut clean. The thin ribbons spread flavor evenly through a dish and look beautiful as a garnish. Always cut just before serving.
How to do it
Common mistakes
- Using a dull knife, which bruises and blackens the leaves.
- Cutting wet leaves, which stick together and turn slimy.
- Cutting far ahead of time, which lets the edges darken.
Questions about chiffonade
What herbs can you chiffonade?
Basil, mint, sage, and large leafy greens like kale or spinach all work well. Small-leaf herbs are better chopped.
How do you stop basil from turning black?
Use a sharp knife and cut right before serving. Dull blades bruise the leaves, and bruised cells darken.
Is chiffonade the same as shredding?
Not exactly. Shredding is looser and less precise, while chiffonade gives uniform ribbons from rolled leaves.
Basil
Mint
Spinach
