How to Chiffonade

Chiffonade is a technique for cutting herbs and green leafy vegetables into long, thin strips. Here’s how to chiffonade — including a video!

Chiffonade

Chiffonade is a technique for cutting herbs and green leafy vegetables into long, thin strips. You may have seen basil, spinach or mint cut in this way. It turns it into beautiful, thin ribbons to garnish a dish. Want to know how to do it? Here’s how to chiffonade in a few simple steps: and we’ve made a video for you, too!

Video: How to chiffonade

How to chiffonade

How to chiffonade? You can use the chiffonade technique to cut herbs and green leafy vegetables into thin strips. Here are the basic steps for how to chiffonade:

  1. Place all the leaves in a stack, with the stems facing the same way.
  2. Roll up the leaves, toward the stem end.
  3. With a firm grip on your chef’s knife, cut the roll into thin strips cross-wise.

When we first started cooking, we had no idea the right way to hold a knife, let alone the first idea of why to chiffonade! But as we’ve learned more, we’ve started to use this technique in many of our recipes — especially those with fresh, leafy herbs like basil, mint, and sage.

Recipes to practice chiffonade

Here are a few recipes where you can practice your chiffonade cutting technique!

More knife skills

We have an entire series to help you learn knife skills, including videos! Here are a few of our favorite knife skills posts:

How to Chiffonade

How to Chiffonade

Active Time: 1 minute
Total Time: 1 minute

Chiffonade is a technique for cutting herbs and green leafy vegetables into long, thin strips. Here’s how to chiffonade — including a video!

Materials

  • Herbs or green leafy vegetables

Tools

  • Chef's knife

Instructions

  1. Stack the leaves with the stems facing in the same direction.
  2. Roll the leaves towards the stem end.
  3. With a firm grip on your chef’s knife, cut the roll into thin strips cross-wise.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

1 Comment

  • Reply
    Katrina @ Warm Vanilla Sugar
    May 29, 2012 at 5:53 am

    Weird. I didn’t know it was done that way until now! Thanks!

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