Thinly Slicing Herbs (Chiffonade)
1. Pull the leaves from the stems
Rinse the herbs and pat dry. Pull off the large leaves one at a time from the stems. Discard the stems and any discolored leaves.
2. Stack and roll the leaves
Stack 5 or 6 herb leaves on top of one another, then roll the stack lengthwise into a tight cylinder.
3. Cut the leaves into ribbons
Using a sharp chef’s knife, cut the leaves crosswise into narrow slivers. These ribbons are known as a chiffonade.