How to Chiffonade

Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. The technique is frequently used to create attractive garnishes. It is also a popular way to release the aromatic oils in herbs to intensify the flavour.

Leaves for this cutting method must be large enough to stack and roll. Based on this criterion, as well as its popularity in many dishes, basil is generally considered the most popular herb to chiffonade.

The process requires five to 10 basil leaves to be removed from the stem and stacked with the largest leaf on the bottom. Starting with the long side of the leaves, the stack must be rolled into a tight cylinder resembling a tiny cigar. Using a very sharp knife, the leaves are cut horizontally to create ribbons.

"Chiffon" is French for "rag" referring to the fabric-like strips that result from this technique.