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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.