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Handbook

Chiffonade: herbs in thin ribbons

How to cut basil, mint or spinach into even 1–2 mm ribbons without the leaves turning black.

Chiffonade (from the French chiffon, a rag) means leaves rolled up and sliced crosswise into thin ribbons. Soft herbs and leafy greens are cut this way: the ribbons are even, and the leaves are bruised less than by chopping, so they stay green longer.

Chiffonade: stack the leaves, roll tightly, slice thinly, ribbons1stack2roll31–2 mm4ribbons
A stack of leaves → a tight roll → 1–2 mm slices → fluffed ribbons.
What and what for
  • Basil, mint, sage, sorrel — 1–2 mm ribbons for pasta, salads, desserts.
  • Spinach, chard, lettuce, kale, cabbage leaves — wider, 3–5 mm, for soups and hot dishes.
  • A garnish that has to look neat: on bruschetta, soup, a plate of pasta.
Step by step
  • The leaves must be dry: wet ones clump together and get dark spots. Cut the tough centre rib out of large leaves (chard, kale).
  • Stack 5–10 leaves, the largest at the bottom.
  • Roll the stack lengthwise into a tight cigar.
  • Slice the roll crosswise with a sharp knife in a gliding forward motion, not by pressing — 1–2 mm. Then fluff the ribbons with your fingers.

Cut right before serving: cut basil darkens within half an hour. A dull knife crushes the leaves — and they darken before your eyes.

The roll is small and your fingers are close to the blade: hold it with the fingertips tucked into a claw and move your hand back with every slice. Do not cut the last centimetre of the roll.