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.