Knife Skills

Chiffonade

Roll and slice leafy greens into delicate ribbons

Chiffonade stacks, rolls, and thinly slices leafy herbs or greens into fine ribbons — the classic finish of basil over pasta or shredded greens in a salad. The roll keeps the cut clean and quick. Use a sharp knife and a light hand so the tender leaves don't bruise.

Chiffonade — French for 'made of rags' — is the technique of stacking, rolling, and thinly slicing leafy herbs or greens into fine, delicate ribbons. It's the classic finish of basil strewn over pasta or pizza, mint over a dessert, or shredded greens in a salad. Rolling the leaves into a tight cigar before slicing keeps them together and lets you cut cleanly and quickly into even strands. The key with tender herbs is a sharp knife and a light touch, because bruised basil blackens and weeps, turning ragged and bitter instead of fresh and bright.

Difficulty: Intermediate

Types & varieties

Herb chiffonade

Fine ribbons of basil, mint, or sage as a fresh garnish.

Greens chiffonade

Shredded spinach, chard, or lettuce for salads and soups.

Single-leaf chiffonade

Folding and slicing a large single leaf when there aren't enough to stack.

How to do it

1
Wash and dry the leaves
Rinse the leaves and dry them well — wet leaves slip and clump under the knife.
2
Stack them up
Pile several leaves of similar size on top of one another, largest at the bottom.
3
Roll into a cigar
Roll the stack tightly from one side into a compact cylinder.
4
Slice thinly
With a sharp knife, slice across the roll into fine ribbons, using light pressure.
5
Fluff the ribbons
Unfurl and separate the strands gently with your fingers.
6
Use right away
Scatter over the dish promptly, before the cut edges darken.

Avoiding bruised, blackened herbs

Tender herbs like basil oxidize and blacken fast wherever their cells are crushed, so a clean cut matters more here than almost anywhere. A sharp knife slices through the leaf instead of mashing it, and light pressure keeps the cells intact. Cutting just before serving — not minutes ahead — keeps the ribbons green, fragrant, and fresh rather than dark and limp.

Common uses

Basil ribbons over pasta, pizza, and CapreseMint over desserts and saladsShredded greens in soups and saladsSage ribbons for garnishingHerb garnish on plated mainsLeafy greens for spring rolls and wraps